5 Reviews

Really good soup! I doubled the pork and added some chipotle powder and other spices to it as well. I liked the parmesan in it, dry jack would probably work too. I think this would be great with 1 or 2 more poblanos in it, and maybe even a whole pound of pork.

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Maito February 06, 2011

Hubby & I thought this was good. I used frozen corn and instead of tomato puree which I never see at the grocery store, I used tomato paste. I think next time I would leave out the parmesan, I oculd not taste it in the soup so it seemed like wasted calories to me. We did enjoy it, and Hubby asked me right away to make it again soon. Thanks for posting the recipe.

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TexasKelly May 17, 2010

OUTSTANDING is right! I have this same cookbook, and have wanted to try it for quite a while! When I saw it here on Zaar, I just had to make it. This soup is delicious! I couldn't get fresh corn right now, so used frozen. But otherwise, I made it exactly as posted. My soup didn't turn out as "red" as in your photos, and I'm not sure why....I used homemade stock, and pureed tomatoes. I didn't need to add salt. Note that each serving such get a quarter of diced avocado....really think the avocado gives it the unique flavor. Absolutely wonderful soup that I will make again and again.

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breezermom April 18, 2010

I had to use jalepenos and used celery since I had no zucchini but this is a KEEPER. Very tasty soup. I did this recipe for Zaar Iron chef challenge

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wicked cook 46 November 09, 2008

Unusual, delicious and full flavored - hints of the southwest. My wife insists I make it again!

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gwinn July 11, 2008
Vincent Price Sopa Poblano - Poblano Chile Soup