Roasted Poblano Cheddar Soup Recipe 45

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ROASTED POBLANO CHEDDAR SOUP



Roasted Poblano Cheddar Soup image

Roasted poblano cheddar soup is easy to make and it's low in carbs/keto friendly! Delicious and hearty, with just the right amount spice!

Provided by Amber @ Low Carb Quick

Categories     Soup

Number Of Ingredients 8

3 poblano peppers (medium)
8 oz cream cheese
2 tbsp butter
1 cup half and half (or almond milk as substitute (lower fat and carbs) )
1 cup white cheddar cheese (shredded or chopped into small bits)
2½ cups almond milk
¼ cup heavy cream
2 tbsp Adobo seasoning (or 1 tbsp each of garlic powder and lemon pepper)

Steps:

  • To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
  • Place onto a non-stick baking sheet in the oven at 425°F.
  • Rub the sides of the pepper generously with oil in place on baking sheet.
  • Roast for 6 to 8 minutes. Remove char / blisters.
  • Add poblano to blender with half and half. Blend until incorporated.
  • Add butter and cream cheese to pot on medium heat, stirring frequently.
  • Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

Nutrition Facts : Calories 273 kcal, Carbohydrate 7 g, Protein 5 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 80 mg, Sodium 285 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ROASTED POBLANO-CHEDDAR SOUP RECIPE - (4/5)



Roasted Poblano-Cheddar Soup Recipe - (4/5) image

Provided by garciamoss

Number Of Ingredients 16

2 poblano chiles
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, chopped
4 garlic cloves, minced
2 plum tomatoes, seeded and chopped
1/4 cup chopped cilantro leaves
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 cups shredded cheddar cheese
3 scallions, thinly sliced

Steps:

  • Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy. Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.

ROASTED POBLANO WHITE CHEDDAR SOUP



Roasted Poblano White Cheddar Soup image

Roasted Poblano White Cheddar Soup is total comfort food! The smokey warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!

Provided by Rachel Farnsworth

Categories     Soup

Time 1h15m

Number Of Ingredients 10

1 tablespoon olive oil
1 medium white onion (diced)
2 garlic cloves (minced)
1 teaspoon ground cumin
2 cups chicken broth
1/2 cup heavy cream ((optional))
1/2 teaspoon salt
2 large poblano peppers (roasted, peeled, and diced*)
1 1/2 cups shredded white cheddar cheese
2 teaspoons cornstarch

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat.
  • Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
  • Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
  • Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
  • In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.

Nutrition Facts : Calories 277 kcal, Carbohydrate 9 g, Protein 12 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 1000 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEDDAR CHEESE AND POBLANO CHILI SOUP



Cheddar Cheese and Poblano Chili Soup image

OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.

Provided by loveleesmile

Categories     < 4 Hours

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1/2 jalapeno chili, seeded, chopped
1 teaspoon pure chile powder
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh epazote (optional) or 1/2 teaspoon dried epazote (optional)
1 pinch ground cumin
1/2 cup beer
4 cups low sodium chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice (mild or hot or mixed) or 1 cup canned green chili (mild or hot or mixed)
1 1/4 cups shredded aged cheddar cheese
salt
1/2 lime, juice of

Steps:

  • Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
  • Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15

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