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5 from 1 vote

Roasted Poblano Soup

Poblano peppers, also known as Pasilla, can be roasted the day before to save time. Roasting the peppers doesn't take too long, they need to be put in a paper bag after roasting so the skins can sweat for easy peeling.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Soup
Servings: 6
Calories: 439kcal
Author: Good Dinner Mom

Ingredients

  • 6 poblano peppers
  • 1 pound ground beef, 80% lean
  • 2 large leeks, rinsed and sliced
  • 3 cups corn kernels, fresh or frozen, divided
  • 8 cups chicken broth or vegetable broth, divided
  • 1 cup heavy cream, more or less to liking (can be omitted)
  • Sea salt and fresh ground black pepper, to taste

Instructions

To roast peppers:

  • Preheat the broiler. Cut 6 poblanos in half lengthwise and remove stems. If you don't want a lot of heat (or none at all) remove seeds and membranes. I like to at least leave in the membranes for a little heat; it really adds to the overall flavor. Arrange the poblanos on a parchment-lined sheet pan, skin side up. Position the pan 4-6 inches under the broiler; cook until charred black, about 8-10 minutes. Transfer the poblanos to a bowl or place in paper bag, cover or seal and let steam for 10 minutes, then peel and chop the peppers, discarding the skin. Set aside.

Make the soup:

  • In a large pot heated to medium, add 1 pound ground beef. Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan.
  • Add 2 leeks, stirring occasionally, until they have softened, about 5 minutes.
  • Add poblanos and 2 ½ cups corn, stirring occasionally, 2-3 minutes.
  • Add remaining ½ cup corn and 1 cup chicken or vegetable broth into a blender and blend until smooth (this step is optional but adds a nice sweetness to the broth, plus thickens it a little).
  • Add final 7 cups broth to mixture and cook until just simmering. Add ground beef back into the soup and cook another 2-3 minutes.
  • Stir in 1 cup cream, being careful not to let the soup boil too hard so the cream doesn't separate.
  • Season with the salt and pepper, to taste.
  • Serve immediately. Leftovers refrigerate well.

Nutrition

Calories: 439kcal | Carbohydrates: 27g | Protein: 17g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1492mg | Potassium: 612mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2222IU | Vitamin C: 101mg | Calcium: 72mg | Iron: 3mg