This is such a creamy and delicious soup. The flavors of the poblanos, white cheddar, garlic, and ground cumin blended together bring warmth to the soup.
White Cheddar and Roasted Poblano Soup
Ingredients
- 1 TBS olive oil
- 1 Yellow Onion diced
- 2 TBS garlic minced
- 4 cups chicken stock
- 1 cup Heavy Cream
- 1/2 tsp Salt
- 4-6 roasted poblanos depending on taste
- 1 TBS corn starch
- 3 cups white cheddar cheese
- 2 tsp ground cumin
Instructions
- Roast poblanos the day before or at least 1 hour before making soup. (You can follow my recipe for roasting poblanos on my you tube channel Catherine's Plate.)
- In a large saucepan, heat up olive oil over medium high heat.
- Add onion and saute for 5 minutes.
- Add in garlic and cumin, stir for one minute.
- Pour in chicken stock and add salt to taste.
- Add in poblanos (no seeds or stems). Heat for 5 minutes.
- Add in heavy cream and stir.
- Using a hand Pulverizer or blender, puree until desired consistency is met.
- In a small bowl mix corn starch into cheese.
- Stir cheese into soup until melted and soup has become thick. turn burner off.
- Garnish with a little shredded cheese.
- Serve & Enjoy.
