Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup

I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It’s reminiscent of ancient Mexico, and when I make it, I’m back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Servings: 6

Ingredients:

• 10 poblano peppers, medium
• 5 jalapeno peppers
• 1 large white onion peeled and chopped
• 4 cloves garlic minced
• 1 cup chopped fresh cilantro, reserve some for garnish
• 1 teaspoon salt
• 1 cup of 1/2 and 1/2
• 1 teaspoon ground cumin
• 50 oz- 1 and 1/2 cartons of vegetable broth
• 14 ounces Mexican melting queso or monterey jack cheese
• 1 teaspoon cornstarch
• 1/2 c organic flour
• 2T honey
• 1 stick of vegan or regular butter
• 1/2 tsp cayenne pepper

Instructions:

1. Slice all peppers in 1/2 and remove seeds and stem.
2. Preheat oven to 450 degrees.
3. Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
4. In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
5. Add roasted peppers when they are ready and bring all to a boil.
6. Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
7. Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It's reminiscent of ancient Mexico, and when I make it, I'm back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

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Ingredients

  

• 10 poblano peppers medium
• 5 jalapeno peppers
• 1 large white onion peeled and chopped
• 4 cloves garlic minced
• 1 cup chopped fresh cilantro reserve some for garnish
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 50 oz 1 and 1/2 boxes of vegetable broth
• 14 ounces Mexican Melting Queso or Monterey Jack
• 1 teaspoon cornstarch
• 1/2 c organic flour
• 2 T honey
• 1 stick of vegan or regular butter
• 1/2 tsp cayenne pepper
• 1 c 1/2 and 1/2

Instructions

 

• Slice all peppers in 1/2 and remove seeds and stem.
• Preheat oven to 450 degrees.
• Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
• In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
• Add roasted peppers when they are ready and bring all to a boil.
• Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
• Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

Notes

Servings: 6