Mushroom Free Roasted Poblano Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 6 poblano peppers (about 1.5 lb total)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 cup frozen or fresh corn kernels
- 3 cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tbsp fresh lime juice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup sour cream (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the poblano peppers on a baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 15–18 minutes total.
- 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Roughly chop the roasted pepper flesh and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!