Relleno Soup Recipe

Instructions

1. Roast the Poblanos
   Preheat your oven to broil. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered (about 10-12 minutes). Once charred, transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and dice the peppers.
2. Sauté Aromatics
   In a large pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Thicken the Soup
   Sprinkle in the flour and cook for 1 minute, stirring continuously, to remove the raw flour taste.
4. Add Broth and Spices
   Slowly pour in the chicken or vegetable broth while stirring. Add the roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld.
5. Add Cream and Cheese
   Stir in the heavy cream and shredded cheese, stirring until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust seasoning if needed.
6. Serve and Garnish
   Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, or extra cheese if desired.