{"id":2064249,"date":"2024-10-29T10:36:55","date_gmt":"2024-10-29T15:36:55","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2064249"},"modified":"2024-10-29T10:37:40","modified_gmt":"2024-10-29T15:37:40","slug":"poblano-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/poblano-soup\/","title":{"rendered":"Poblano Soup"},"content":{"rendered":"<p>As long as there are gray, damp days during winter, there\u2019s room for a comforting roasted poblano soup. It\u2019s an instant pick-me-up and surprisingly filling too. Once you\u2019ve taken care of roasting the peppers, everything easily comes together in a single pot.<\/p>\n<p>The original poblano pepper soup recipe has its heart in Puebla, Mexico, where the smoky peppers come from. It\u2019s a twist on a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-red-pepper-soup\" data-name=\"www.tasteofhome.com\/recipes\/creamy-red-pepper-soup\" data-module=\"content engagement\" data-position=\"embedded links\">roasted red pepper soup<\/a>, but you can celebrate the heritage of this cream of poblano soup with melted Mexican queso, tortillas and a crisp <a href=\"https:\/\/www.tasteofhome.com\/collection\/mexican-beer\/\" data-name=\"www.tasteofhome.com\/collection\/mexican-beer\/\" data-module=\"content engagement\" data-position=\"embedded links\">cerveza<\/a> to temper the smokey spice.<\/p>\n<h2>Ingredients for Poblano Soup<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071280\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_1.jpg\" alt=\"Ingredients for Taste Recipes's Poblano Soup laid out in small bowls on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Poblano peppers:<\/strong> These green peppers are smoky rather than spicy but you need to remove the skin to release the flavor.<\/li>\n<li><strong>Chicken broth:<\/strong> Use a reduced-sodium broth, some of it to make the pepper puree, and the rest for the coup base.<\/li>\n<li><strong>Butter:<\/strong> Unsalted butter gives the soup a glossy finish and helps the flour thicken the soup.<\/li>\n<li><strong>Onion:<\/strong> Finely chop a red onion for its sweet flavor and pungent aroma.<\/li>\n<li><strong>Garlic:<\/strong> Mince a couple of garlic cloves for their fragrance.<\/li>\n<li><strong>Salt:<\/strong> You only need a little to fill out the flavors.<\/li>\n<li><strong>Pepper:<\/strong> There\u2019s heat in the poblano peppers, but freshly ground pepper adds aroma.<\/li>\n<li><strong>All-purpose flour:<\/strong> Thickens the soup to give it velvety consistency.<\/li>\n<li><strong>Chicken breast:<\/strong> Use shredded or cubed chicken breast for substance.<\/li>\n<li><strong>Corn:<\/strong> A can of drained kernel corn adds sweetness and a creamy texture.<\/li>\n<li><strong>Cream:<\/strong> Most of the creaminess comes from cream itself. You can use half-and-half to keep the calories down.<\/li>\n<li><strong>Cilantro:<\/strong> Fresh minced cilantro gives that final flourish of fragrance.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Roast the poblano peppers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071281\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_2.jpg\" alt=\"Process of making Taste Recipes's Poblano Soup roasted poblanos on a baking sheet on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Place the peppers on a foil-lined baking sheet. Broil for about five minutes until the skins blister, rotating with tongs until all sides are blackened. Immediately place the peppers in a large bowl and allow to cool, covered, for 20 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Pepper skins have a tough waxy texture, which is why you want to char and remove them. To speed things up, place the hot peppers in a ziplock bag where they&#8217;ll steam slightly. The skins should slide off easily once cool.<\/p>\n<h3>Step 2: Prepare the pepper puree<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071282\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_3.jpg\" alt=\"Process of making Taste Recipes's Poblano Soup poblano sauce in a blender on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Peel off and discard the charred skin. Remove the stems and seeds. Place the peppers into a blender with some of the chicken broth and puree until smooth.<\/p>\n<h3>Step 3: Simmer the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071283\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_4.jpg\" alt=\"Process of making Taste Recipes's Poblano Soup in a large dutch oven on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven or large sauce pot, melt the butter over a medium heat. Add the chopped red onion, and cook for 4 to 5 minutes until tender. Add the garlic, salt and pepper, and cook one minute longer. Add the flour, stir for 2 to 3 minutes until browned. Slowly whisk in the remaining chicken broth and simmer for 4 to 5 minutes until thickened.<\/p>\n<p>Add the pepper puree, shredded chicken, corn kernels and cilantro. Simmer on low heat for 10 to 12 minutes until the flavors are melded. Stir in the cream and heat through. Serve with toppings as desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071284\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_5.jpg\" alt=\"Close up of Taste Recipes's Poblano Soup served in blue and white bowls on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Poblano Soup Variations<\/h2>\n<ul>\n<li><strong>Use cornstarch:<\/strong> You can also thicken the soup with cornstarch and water to achieve a similar consistency<\/li>\n<li><strong>Try vegetable broth:<\/strong> Try using your own <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade vegetable broth<\/a> if you want complete control over the seasoning and flavors (and salt).<\/li>\n<li><strong>Swap chicken for bacon or sausage:<\/strong> For a bolder meat flavor, chop up fried strips of bacon or use slices of smoked sausage instead of (or in addition to) the shredded chicken.<\/li>\n<\/ul>\n<h2>How to Store Poblano Soup<\/h2>\n<p>Allow the soup to cool and store in an airtight container for 3 to 5 days in the refrigerator. Reheat on the stovetop when ready. The flavors improve over time.<\/p>\n<h3>Can you freeze poblano soup?<\/h3>\n<p>If you\u2019re batch cooking, freeze portions of poblano soup in a freezer-safe container for up to six months, then simply thaw overnight in the refrigerator. It\u2019s better to leave out the cream if you\u2019re planning to freeze the soup. Leave it for when you reheat the soup.<\/p>\n<h2>Poblano Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2071285\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_6.jpg\" alt=\"Close up of Taste Recipes's Poblano Soup served in blue and white bowls on a teal surface.\" width=\"1200\" height=\"800\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>What can I serve with poblano soup?<\/h3>\n<p>As a classic Mexican appetizer, this poblano soup recipe is best served with sour cream, shredded Mexican cheese on top and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tortilla-snack-strips\/\" data-name=\"www.tasteofhome.com\/recipes\/tortilla-snack-strips\/\" data-module=\"content engagement\" data-position=\"embedded links\">crispy tortilla strips<\/a>. You can use any shredded cheese that melts quickly, but Mexican queso has that tangy note that brightens up the flavor.<\/p>\n<h3>Is there a dairy-free version for cream of poblano soup?<\/h3>\n<p>You don\u2019t have to use dairy milk to get a creamy consistency. Try coconut milk or a nut milk (such as cashew) instead. As a cheese substitute go for vegan cheese, or consider topping the soup with avocado slices or pumpkin seeds. It won\u2019t be cheesy, but it will give you that oily mouth feel.<\/p>\n<h3>What can I make with any leftover poblano peppers?<\/h3>\n<p>Poblano peppers are a versatile ingredient to have in the kitchen, so if you\u2019re not using them all, we\u2019ve got plenty of <a href=\"https:\/\/www.tasteofhome.com\/collection\/poblano-pepper-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/poblano-pepper-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">poblano pepper recipes<\/a> to try. Leave the skin on and fill them with ground meat for an <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-stuffed-poblanos\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-stuffed-poblanos\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy stuffed poblanos<\/a> dish or save some for breakfast and treat everyone to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/loaded-huevos-rancheros-with-roasted-poblano-peppers\/\" data-name=\"www.tasteofhome.com\/recipes\/loaded-huevos-rancheros-with-roasted-poblano-peppers\/\" data-module=\"content engagement\" data-position=\"embedded links\">loaded huevos rancheros<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasting the poblano peppers really releases the smoky flavor for this warming poblano soup. The creaminess balances the subtle heat nicely.<\/p>\n","protected":false},"author":8049,"featured_media":2137418,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307335,307330,304328,307660,305271,304292,305487,304007,303966,303887,306848,304348,304268,307307,305383,305374,307723,324623,304238,304243,303994,306699,304028,304005,304150,303883,307614],"categories-v2":[308500,310372,310369,312737,308988,308984,308481,310638,309216,308305,310796,308554,308495,308478,309603,309000,259483,310342,309391,309381,312931,310685,309177,339175,309586,308528,312672,308609,308549,309434,308476,312895,310591,340273],"coauthors":[343481],"recommended_recipes":[{"post_title":"Roasted Red Pepper Soup","post_link":"\/recipes\/roasted-red-peppers-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Red-Peppers-Soup_EXPS_FT22_27840_F_0329_1.jpg"},{"post_title":"Roasted Pepper Potato Soup","post_link":"\/recipes\/roasted-pepper-potato-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Pepper-Potato-Soup_exps25255_HWS133216B06_19_1b_RMS.jpg"},{"post_title":"Easy Roasted Vegetable Soup","post_link":"\/recipes\/easy-roasted-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Roasted-Vegetable-Soup_EXPS_TOHD24_278472_KristinaVanni_6.jpg"},{"post_title":"Roasted Salsa","post_link":"\/recipes\/roasted-tomato-salsa\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_123609_KristinaVanni_7.jpg"},{"post_title":"Roasted Poblano Beef Stew","post_link":"\/recipes\/roasted-poblano-beef-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Poblano-Beef-Stew_exps94919_TH1999636B02_03_5bC_RMS.jpg"},{"post_title":"Chicken Poblano Soup","post_link":"\/recipes\/chicken-poblano-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278396_EricKleinberg_1.jpg"},{"post_title":"Roasted Garlic Potato Soup","post_link":"\/recipes\/roasted-garlic-potato-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40082_CW1444966D23.jpg"},{"post_title":"Roasted Garlic Soup","post_link":"\/recipes\/garlic-soup\/","post_image":"\/wp-content\/uploads\/2025\/04\/Roasted-Garlic-Soup_EXPS_TOHD24_278475_EricKleinberg_6.jpg"},{"post_title":"Roasted Tomato Basil Soup","post_link":"\/recipes\/tomato-basil-soup-2\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS-TOHD24_278401_JackieAlpers_07.jpg"},{"post_title":"Roasted Pumpkin Soup","post_link":"\/recipes\/pumpkin-soup-2\/","post_image":"\/wp-content\/uploads\/2025\/02\/Roasted-Pumpkin-Soup_EXPS_TOHD_278471_JonathanMelendez_7.jpg"},{"post_title":"Roasted Autumn Vegetable Soup","post_link":"\/recipes\/roasted-autumn-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Autumn-Vegetable-Soup_exps131562_TH143193A04_29_6b_RMS.jpg"},{"post_title":"Roasted Cauliflower Soup","post_link":"\/recipes\/roasted-cauliflower-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_278400_KristinaVanni_1.jpg"},{"post_title":"Roasted Parsnip and Pear Soup","post_link":"\/recipes\/roasted-parsnip-and-pear-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Parsnip-and-Pear-Soup_EXPS_DODBZ20_135338_B07_28_3b.jpg"},{"post_title":"Roasted Vegetables","post_link":"\/recipes\/roasted-vegetables\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Roasted Tomato and Pepper Soup","post_link":"\/recipes\/roasted-tomato-and-pepper-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Tomato-and-Pepper-Soup_exps122719_CW2376966B04_20_1bC_RMS.jpg"},{"post_title":"Roasted Vegetable Soup","post_link":"\/recipes\/roasted-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11550_CW10086C41.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Poblano-Soup_EXPS_TOHD_178629_JonathanMelendez_7.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/poblano-soup\/","name":"Poblano Soup","datePublished":"2024-10-29","dateModified":"2024-10-29","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Roasted-Poblano-Soup_EXPS_TOHD_178629_JonathanMelendez_7.jpg","height":1200,"width":1199},"recipeCategory":["Dinner"],"description":"Roasting the poblano peppers really releases the smoky flavor for this warming poblano soup. The creaminess balances the subtle heat nicely.","recipeIngredient":["4 poblano peppers","3 cups reduced-sodium chicken broth, divided","1\/4 cup butter","1 small red onion, finely chopped","2 garlic cloves, minced","1-1\/4 teaspoons salt","1\/4 cup all-purpose flour","2 cups cubed or shredded cooked chicken breast","1 can (15 ounces) whole kernel corn, drained","2 tablespoons minced fresh cilantro","1 pint half-and-half cream","1\/2 teaspoon pepper","Sour cream, shredded cheese and fried tortilla strips, for serving"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the poblano peppers","text":"Place the peppers on a foil-lined baking sheet. Broil for about five minutes until the skins blister, rotating with tongs until all sides are blackened. Immediately place the peppers in a large bowl and allow to cool, covered, for 20 minutes. Editor\u2019s Tip: Pepper skins have a tough waxy texture, which is why you want to char and remove them. To speed things up, place the hot peppers in a ziplock bag where they'll steam slightly. The skins should slide off easily once cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_2.jpg"},{"@type":"HowToStep","name":"Prepare the pepper puree","text":"Peel off and discard the charred skin. Remove the stems and seeds. Place the peppers into a blender with some of the chicken broth and puree until smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_3.jpg"},{"@type":"HowToStep","name":"Simmer the soup","text":"In a Dutch oven or large sauce pot, melt the butter over a medium heat. Add the chopped red onion, and cook for 4 to 5 minutes until tender. Add the garlic, salt and pepper, and cook one minute longer. Add the flour, stir for 2 to 3 minutes until browned. Slowly whisk in the remaining chicken broth and simmer for 4 to 5 minutes until thickened. Add the pepper puree, shredded chicken, corn kernels and cilantro. Simmer on low heat for 10 to 12 minutes until the flavors are melded. Stir in the cream and heat through. Serve with toppings as desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_178629_JonathanMelendez_4.jpg"}],"recipeYield":"2 quarts","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 246 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"72mg cholesterol","sodiumContent":"836mg sodium","carbohydrateContent":"14g carbohydrate (7g sugars","fiberContent":"3g fiber)","proteinContent":"15g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"178629","romance_copy_dek":"Roasting the poblano peppers really releases the smoky flavor for this warming poblano soup. The creaminess balances the subtle heat nicely.","enhanced_recipe_title":"Roasted Poblano Soup","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 poblano peppers","IngredientText":"4 poblano peppers"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups reduced-sodium chicken broth, divided","IngredientText":"3 cups reduced-sodium chicken broth, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter","IngredientText":"1\/4 cup butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small red onion, finely chopped","IngredientText":"1 small red onion, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 teaspoons salt","IngredientText":"1-1\/4 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup all-purpose flour","IngredientText":"1\/4 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cubed or shredded cooked chicken breast","IngredientText":"2 cups cubed or shredded cooked chicken breast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) whole kernel corn, drained","IngredientText":"1 can (15 ounces) whole kernel corn, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh cilantro","IngredientText":"2 tablespoons minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pint half-and-half cream","IngredientText":"1 pint half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sour cream, shredded cheese and fried tortilla strips, for serving","IngredientText":"Sour cream, shredded cheese and fried tortilla strips, for serving"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Poblano-Soup_EXPS_TOHD_178629_JonathanMelendez_7.jpg","RecipeId":178629,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Roasted Poblano Soup Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Roasted-Poblano-Soup_EXPS_TOHD_178629_JonathanMelendez_7.jpg","ContributorId":null,"Firstname":"Jennifer","Lastname":"Stowell","City":"Deep River","StateDescription":"Iowa","IsCommunityCook":true,"TimeCallout":"Prep: 20 min. + standing Cook: 25 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"2 quarts.","DigitalTitle":"Roasted Poblano Soup","SubmittedTitle":"Roasted Poblano Soup","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"10\/29\/2024 10:36:55 AM","ContestPlacementId":null,"FbImage":"FB_TOHD_178629_JonathanMelendez_6.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":25,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Roasted Poblano Soup","OriginalSourceProject":"Roasted Poblano Soup","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"This is my all-time favorite soup\u2014rich and creamy with just the right amount of spice to warm you up on a cold day! It's perfect garnished with sour cream, shredded cheddar and crispy tortilla strips. \u2014Jennifer Stowell, Deep River, Iowa","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.","SequenceNo":1},{"Direction":"   Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1\/4 cup broth; puree until smooth. ","SequenceNo":2},{"Direction":"   In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. 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