How to Make a Mexican Roasted Pepper Soup
Mexican Roasted Pepper Soup is a vibrant and flavorful dish that brings the warmth of Mexican cuisine to your kitchen. This recipe is perfect for a cozy dinner or a gathering with friends, and it’s both easy to make and packed with nutrients. Follow these simple steps to create a delightful soup that your taste buds will love.
Ingredients
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Avocado and lime wedges, for serving
Instructions
Step 1: Roast the Peppers
Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet lined with parchment paper and roast them for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl covered with plastic wrap to steam for about 10 minutes. This will make it easier to peel off the skins.
Step 2: Prepare the Soup Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Blend the Peppers
Once the peppers have cooled down, peel off the charred skins, and remove the seeds and stems. Chop the roasted peppers and add them to the pot with the sautéed onions and garlic.
Step 4: Add Remaining Ingredients
Pour in the canned diced tomatoes along with their juices, vegetable broth, ground cumin, smoked paprika, salt, and pepper. Mix everything well and bring it to a simmer. Allow the soup to cook for about 20 minutes, letting the flavors meld together.
Step 5: Blend the Soup
After simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave some pieces intact. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Just be cautious with the hot mixture.
Step 6: Final Touches
Once blended, return the soup to low heat and taste for seasoning, adding more salt and pepper as needed. Let it warm through for another 5 minutes.
Serving Suggestions
Serve the Mexican Roasted Pepper Soup in bowls, garnished with fresh cilantro. For an extra touch of flavor, add slices of creamy avocado and a wedge of lime on the side. This soup pairs wonderfully with warm tortillas or crusty bread for a complete meal.
Conclusion
Mexican Roasted Pepper Soup is a delicious and healthy option that's easy to prepare. Packed with nutrients, this flavorful dish makes for an excellent starter or main course. Enjoy the vibrant colors and tastes of Mexico right at home!