Are you tired of the same old boring soups? Do you want to elevate your meal game with a dish that's both comforting and exciting? Look no further! Our Grilled Poblano Broccoli Cheese Soup recipe is a game-changer. This creamy, cheesy, and slightly spicy soup is a perfect blend of Mexican flavors and comforting goodness. With only 40 minutes of prep and cook time, you can impress your family and friends with this unique and delicious recipe. So, what are you waiting for? Dive in and discover the flavors of Mexico in a bowl!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 poblano peppers, grilled and chopped
- 1 head broccoli, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Prepare the poblano peppers by washing them thoroughly and patting dry. Brush lightly with olive oil and grill over high heat, turning occasionally, until the skin is charred and blistered on all sides (approximately 8-10 minutes).
- Remove grilled poblano peppers from heat and place in a sealed paper bag or covered bowl for 10 minutes to steam. This will help loosen the skin for easy peeling.
- Once cooled, carefully peel the charred skin from the peppers, remove seeds, and chop the peppers into small pieces.
- In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add chopped broccoli and grilled poblano peppers to the pot, stirring to combine with the onions and garlic.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cover and cook for 15-18 minutes, or until broccoli is tender but still bright green.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, carefully transfer to a blender and pulse a few times.
- Reduce heat to low and stir in shredded cheese until melted and fully incorporated.
- Season with salt and pepper to taste. If the soup is too thick, add a little more broth to reach desired consistency.
- Serve hot, optionally garnished with additional cheese, chopped cilantro, or a drizzle of cream.
Tips
- * To get the perfect char on your poblano peppers, make sure to grill them over high heat and turn them occasionally. * Don't skip the steaming step after grilling the peppers - it makes a huge difference in peeling them easily! * If you prefer a smoother soup, blend it to your desired consistency. If you like a chunky texture, pulse it a few times. * Experiment with different types of cheese for a unique flavor profile. * Consider adding some diced chicken or beans to make this soup more substantial. * Make it a meal by serving with some crusty bread or a side salad.
Nutrition Facts
Calories: 113kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
