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Pepper Soup Recipe

Pepper Soup recipe


This is a warm, creamy soup made with roasted poblano peppers and melted cheese. It's a little spicy and very yummy. You cook the peppers, blend them up, and eat it with a spoon!


8 poblano peppers
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
4 cups vegetable broth
8 ounces cream cheese
1 tablespoon cornstarch
1 cup shredded Monterey Jack cheese


Preheat the oven to 425 degrees F (220 degrees C). Arrange the poblano peppers on a baking sheet and roast for 20 minutes, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make it easier to peel the peppers.
While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Peel the skins off the poblano peppers, remove the seeds, and chop the peppers.
Add the chopped poblano peppers, cilantro, salt, black pepper, and cumin to the pot with the onions and garlic. Stir and cook for 2 minutes.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Reduce the heat to low and add the cream cheese to the pot, stirring until melted.
Add the cornstarch slurry to the pot and stir until the soup thickens slightly.
Use an immersion blender to puree the soup until smooth.
Stir in the shredded Monterey Jack cheese until melted and well combined.
Taste and adjust seasoning if necessary. Serve the soup hot.

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