Poblano Cream Soup (Dairy-Free Option)
Poblano Cream Soup is a rich, velvety dish made with smoky, earthy roasted poblanos. With a base of cream and broth, it’s smooth and comforting, while crispy tortilla strips and fresh cilantro add the perfect contrast of textures. This easy recipe comes together quickly with simple ingredients, and includes a dairy-free option.
Equipment
- Blender or immersion blender
- cutting board
- Knife
- Dutch oven or pot
- Ladle
Ingredients
- 4 large poblano peppers
- 8 corn tortillas
- ½ cup oil
- 4 tablespoon unsalted butter
- ½ onion, chopped
- 2 cloves garlic, diced
- 3 cups chicken or vegetable broth
- 3 cups half and half or a mixture of milk and heavy cream, see notes
- 1 ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground cumin
- 1 tablespoon starch arrowroot, tapioca or cornstarch
- fresh cilantro for garnish
Instructions
Poblano Peppers
- Roast the poblano peppers by following the directions on this post Simple Ways to Roast Green Chiles at Home. Then, peel, deseed and roughly chop the peppers. Set aside.
Tortilla Strips
- Cut the corn tortillas into fourths. Then cut the quarters into thin strips.
- Heat about an inch of oil in a deep pan or pot. Once hot, but not smoking, add a handful of the tortilla strips. Let the tortilla strips crisp up. Remove from the oil when they are a golden and crispy.
- Place the fried tortilla strips in a paper towel covered bowl to drain.
- Continue cooking the tortilla strips until all of them are fried. Set them aside.
Soup
- Melt butter in a medium pot over medium heat.
- Add the chopped poblanos, onion and garlic. Sauté for 2 minutes or until soft and fragrant.
- Mix in broth, half and half, and spices.
- Simmer on medium-low for 10 minutes.
- Puree the soup until smooth in either a blender (use caution when blending hot liquids) or in the same pot using an immersion blender.
- In a small bowl, add corn starch and ¼ cup of the soup. Mix together until the corn starch dissolves.
- Add to the pot with the rest of the soup.
- Simmer for 5 more minutes until the soup slightly thickens.
- Serve garnished with tortilla strips and chopped cilantro.
Notes
- Dairy-free and Vegan Option: Use oil, ghee or a dairy-free butter for sautéing the vegetables and full fat coconut milk or a dairy-free half & half like Nutpods.
- Whole30 Option: Use ghee, one of the dairy-free alternatives, and leave out the tortilla strips for a Whole30 compatible version.
- I like to use half & half which adds a great creaminess without being too heavy. However, you can use a mixture of 1.5 cups of heavy cream and 1.5 cups of milk to achieve a similar result.
Nutrition
Serving: 1 servingCalories: 332kcalCarbohydrates: 23.2gProtein: 7.5gFat: 24.6gSaturated Fat: 11.2gCholesterol: 49mgSodium: 415mgPotassium: 439mgFiber: 3.8gSugar: 2.1gCalcium: 169mgIron: 4mg
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