Poblano Pepper Soup

This creamy and flavorful poblano pepper soup is made with roasted poblano peppers, onions, garlic, and spices.

Ingredients - Serves 6

Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Remove from the oven and let cool. Peel off the skin, remove the seeds, and chop the peppers.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
Add the chopped poblano peppers, vegetable broth, cumin, coriander, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream.
Simmer for an additional 10 minutes to heat through. Season with additional salt and pepper if needed.
Serve the poblano pepper soup hot, garnished with chopped cilantro.