Roasted Poblano White Cheddar Soup

Ingredients

1 tablespoon of olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon of ground cumin

2 cups of vegetable or chicken broth

1/2 cup of heavy cream

1/2 teaspoon of salt

2 large poblano peppers - roasted, peeled, and diced

1 1/2 cups of shredded white cheddar cheese

2 teaspoons of cornstarch

Cilantro, for garnishing

Directions

To Roast the Poblanos:

1. Place your peppers on a baking sheet directly beneath the broiler in your oven. Roast them under the broiler, turning occasionally, until they begin to blacken and the peel begins to crack. 

2. After roasting, place them into a plastic bag immediately. The trapped steam with loosen the skins from the peppers and make them easy to peel off. After about 1 hour of sitting, they should be cooled and the skins should slip off easily.

To Make the Soup:

1. In a large saucepan, heat the olive oil over medium-high heat. Sauté the onions in oil for about 5 minutes, stirring occasionally. Add in the garlic and cumin and let toast for 1 minute.

2. Pour in the broth and season with salt. Add in the diced poblanos and heat to a simmer.

3. Pour in the heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to the saucepan. 

4. In a small bowl, toss shredded cheese with cornstarch. Over medium heat, stir cheese into the pureed soup until melted. Heat until the cheese is completely melted and the soup thickens slightly. Top with chopped cilantro and enjoy!

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