Roasted Red Pepper and Poblano Soup
Author: Lauren
Ingredients
Roasted Red Pepper Soup Recipe:
  • 4 red bell peppers, charred under broiler, skin and seeds removed
  • 2 tablespoons butter
  • 1 white onion, chopped
  • 4 cloves garlic, minced or pressed through garlic press
  • 1 can chicken broth (14.5oz)
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
Roasted Poblano Pepper Soup Recipe:
  • 5 poblano peppers, charred under broiler, skin and seeds removed
  • 6 tablespoons butter
  • ½ white onion, chopped
  • 1 rib celery, chopped
  • ½ can chicken broth (half of 14.5oz can)
  • ½ cup heavy whipping cream
  • ⅛ teaspoon salt
Instructions
Roasted Poblano Pepper Soup:
  1. Prepare the poblano peppers (place whole peppers on a foil-lined, rimmed baking sheet and heat under broiler until charred—I set the timer for 7 minutes and keep rotating them and resetting the timer until all sides are charred; let peppers cool; remove skins and seeds). Chop the peppers.
  2. Melt the butter in a small saucepan over medium heat.
  3. Place chopped onion and celery in the saucepan and sauté approximately 10 minutes, until onion and celery is tender.
  4. Add the poblano peppers and ½ can of chicken broth.
  5. Increase heat until broth and vegetable mixture comes to a simmer. Simmer for 15 minutes.
  6. Turn off heat. Using immersion blender (or batches in regular blender), blend the broth and vegetable mixture until creamy—you may have to add a little cream here if it is too thick to blend, but don’t over-blend once you add the cream. Stir in heavy cream and salt.
Roasted Red Pepper Soup:
  1. Prepare the red bell peppers (place whole peppers on foil-lined, rimmed baking sheet and heat under broiler until charred—I set the timer for 7 minutes and keep rotating them and resetting the timer until all sides are charred; let peppers cool; remove skins and seeds). Chop the peppers.
  2. Melt the butter in a large saucepan over medium heat.
  3. Place chopped red bell peppers, onion, and garlic in the saucepan and sauté approximately 10 minutes, until onion is tender.
  4. Pour in the chicken broth. Increase heat until broth and vegetable mixture comes to a simmer. Simmer for 15 minutes.
  5. Turn off heat. Using immersion blender (or batches in regular blender), blend the broth and vegetable mixture until creamy. Stir in heavy cream and salt.
Combine both soups in a ratio of ¼ poblano pepper soup to ¾ red pepper soup and serve in a shallow bowl. Enjoy!
Recipe by My Woodlands Life at https://mywoodlandslife.com/our-week-in-five-2/