Prep 10 mins
Cook 50 mins
Another one of my supermarket recipes. NOTE: If you want a mild soup, remove all the seeds from the peppers; if you want a slightly spicy soup, keep a few of the seeds; but if you want a truly knock-your-socks-off soup, keep all the seeds.
- 2 poblano peppers, cored and seeded as desired
- 3 cubanelle peppers or 3 long mild italian peppers, cored and seeded as desired
- 2 medium onions, chopped
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons chipotle chiles in adobo
- 1⁄2 cup plain yogurt
- 4 cups low sodium vegetable broth or 4 cups chicken broth
- 1⁄2 cup crushed baked corn tortilla chips (garnish) (optional)
- Preheat oven to 425°.
- In a 9X13 pan, mix poblano and cubanelle peppers, onions, salt and pepper, and oil. Place pan on middle rack and roast for 30 minutes. Stir a few times while roasting. Vegetables will turn a light golden brown around the edges and will be tender when pierced with the point of a knife.
- Meanwhile, in a blender or food processor, blend chipotle peppers with yogurt until smooth. Pour chipotle cream into a bowl and reserve. You don't need to clean out the blender as a touch of this spicy chipotle cream will be good in the soup.
- Remove roasting pan from the oven and let cool slightly.
- Working in batches, purée vegetables with broth until smooth in the blender or food processor you used to purée the chipotle cream. Transfer purée to a large pot. Reserve about 1/2 cup broth, pour in pan, and scrape up any bits from bottom of the pan, then add to the soup pot.
- Heat puréed soup over medium-low heat until barely simmering. Serve hot, each bowl topped with a dollop of chipotle cream and a sprinkling of tortilla chips.