Creamy Roasted Garlic and Poblano Soup
This Creamy Roasted Garlic and Poblano Soup is rich, silky, and full of roasted garlic flavor with a gentle smokiness from roasted poblano peppers. Roasted garlic and poblanos are simmered with white onion, Yukon Gold potato, Mexican oregano, and broth, then blended until smooth and finished with a little cream. To finish it off, roasted poblano strips are added on top for texture and an extra touch of flavor.
prep time
20 minutes
cook time
1 hour / 0 mins
Ingredients
2 whole heads garlic
3 medium poblano peppers
1/2 medium white onion, thinly sliced
1 medium Yukon Gold potato, peeled and thinly sliced
2 tablespoons olive oil or avocado oil
3 cups chicken broth or vegetable broth
1/4 teaspoon Mexican oregano, plus more to taste
1/8 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup half-and-half or heavy cream
3 medium poblano peppers
1/2 medium white onion, thinly sliced
1 medium Yukon Gold potato, peeled and thinly sliced
2 tablespoons olive oil or avocado oil
3 cups chicken broth or vegetable broth
1/4 teaspoon Mexican oregano, plus more to taste
1/8 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup half-and-half or heavy cream
Directions
Preheat the oven to 400°F. Slice the top off each head of garlic to expose the cloves. Place the garlic heads on a baking dish and drizzle with a little oil. Cover each head with an oven-safe ramekin or cover the baking dish tightly with foil. Roast until the garlic cloves are soft and golden, about 35 to 45 minutes.
At the same time, place the poblanos on a baking sheet and roast until the skins are blistered and charred, turning as needed so they roast evenly.
Transfer the roasted poblanos to a bowl and cover. Let them steam for several minutes, then peel away the charred skin. Remove the stems and seeds. Chop 2 of the peppers, and cut the third one into strips. Reserve the strips for the garnish.
Heat the oil in a large pot over medium heat. Add the sliced onion and potato and cook until the onion and potato begin to soften, about 5 to 7 minutes. They should soften without browning.
Add the Mexican oregano, cumin, salt, and black pepper. Stir and cook for about 1 minute, allowing the spices to become fragrant.
Squeeze the roasted garlic cloves from their skins directly into the pot.
Add the 2 chopped roasted poblanos and broth. Bring to a gentle simmer and cook until the potato is completely tender, about 10 to 15 minutes.
Carefully transfer the soup to a blender and blend until completely smooth and creamy. If the soup is very thick, add a little more broth until it reaches your desired consistency.
Pour the blended soup back into the pot and place over low heat. Stir in the half-and-half or heavy cream. Warm gently, but do not bring the soup to a boil. Taste and adjust the salt or other spices as needed.
Ladle the soup into bowls and top with the reserved roasted poblano strips. Serve warm.
At the same time, place the poblanos on a baking sheet and roast until the skins are blistered and charred, turning as needed so they roast evenly.
Transfer the roasted poblanos to a bowl and cover. Let them steam for several minutes, then peel away the charred skin. Remove the stems and seeds. Chop 2 of the peppers, and cut the third one into strips. Reserve the strips for the garnish.
Heat the oil in a large pot over medium heat. Add the sliced onion and potato and cook until the onion and potato begin to soften, about 5 to 7 minutes. They should soften without browning.
Add the Mexican oregano, cumin, salt, and black pepper. Stir and cook for about 1 minute, allowing the spices to become fragrant.
Squeeze the roasted garlic cloves from their skins directly into the pot.
Add the 2 chopped roasted poblanos and broth. Bring to a gentle simmer and cook until the potato is completely tender, about 10 to 15 minutes.
Carefully transfer the soup to a blender and blend until completely smooth and creamy. If the soup is very thick, add a little more broth until it reaches your desired consistency.
Pour the blended soup back into the pot and place over low heat. Stir in the half-and-half or heavy cream. Warm gently, but do not bring the soup to a boil. Taste and adjust the salt or other spices as needed.
Ladle the soup into bowls and top with the reserved roasted poblano strips. Serve warm.
