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Roasted Poblano Cheddar Soup With Ham

Roasted Poblano Cheddar Soup With Ham

Roasted Poblano Cheddar Soup With Ham

Roasted Poblano Cheddar Soup With Ham

Roasted Poblano Cheddar Soup With Ham 

Soup season is upon us.  The Colorado temperatures have been dropping day by day.  We have had two snow storms thus far, nothing to really complain about, 2-3 inches each storm but cold enough to want a nice hot bowl of soup.  Roasted Poblano Cheddar and Ham Soup!

I love Poblano peppers they are probably my favorite pepper ever!  Chili Rellenos are my favorite Mexican cuisine. The thought of cheesy soup loaded with roasted Poblano peppers and ham makes me happy.

The best part about this recipe is it’s easy to make!

The hardest part is waiting to enjoy a bowl full of Roasted Poblano Cheddar Soup With Ham!😋

The first step to accomplishing this delicious soup is roasting the Poblano peppers.  This can be done several ways.

Own a BBQ?  Roast the peppers over the open flame until the skin is blackened on all sides
Have a gas stove?  Roast the peppers over the open flame until the skin is blackened on all sides
Have a broiler?  Place peppers on foil lined pan and broil until the skin is blackened on all sides

For all three cooking styles the end result will be the same.  Roasted peppers!

Enjoy a cheesy blend of Poblano peppers and ham. #Winter soup. Click To Tweet

The next step is to place the roasted peppers in a gallon ziplock bag.  (You can also use a brown paper lunch sized bag.)  let the peppers stem/rest in the bag of your choice.  This will help in the peeling process.  I find the plastic bag works a bit better than the paper lunch bag.  After the peppers have cooled down (approximately 10 minutes)  peel the skin from the peppers.

Finely chop the Poblano peppers and set aside.

Roasted Poblano Cheddar Soup With Ham

To make Roasted Poblano Cheddar Soup With Ham:

In a large soup pot you will heat 2 Tablespoons olive oil and 1 tablespoon butter over medium heat until melted.

Add 1 finely chopped yellow onion and cook until soft and then add 4 minced garlic cloves and 1/4 cup chopped cilantro.  Cook 3-4 minutes and add 1/2 cup all purpose flour stirring until absorbed.

Stir in 4 cups chicken broth, 2 cups heavy cream, 1 cup whole milk, 1 teaspoonsalt, 1/2 teaspoon black pepper and 1/4 cup oregano.

Bring to a simmer for 15 minutes, stirring occasionally.

Add Poblano peppers, 3 cups grated sharp cheddar cheese and 1 cup finely diced ham.

Stir until well blended.

Un-eaten leftovers can be frozen for 2 months

I hope you get a chance to try this delicious recipe soon!

Looking for another great Poblano Recipe?  Try Stuffed Poblanos With Chicken and Chorizo

Stuffed Poblanos

Thanks for reading!

Happy Blogging!

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Roasted Poblano Cheddar Soup With Ham
A creamy blend of roasted Poblano peppers with sharp cheddar cheese and ham
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Ingredients
  1. 2 Large Poblano Peppers, Roasted and peeled
  2. 2 Tablespoons Extra Virgin Olive Oil
  3. 1 Tablespoon butter
  4. 1 medium yellow onion, finely chopped
  5. 4 cloves garlic, peeled and minced
  6. 1/4 cup cilantro leaves, finely chopped
  7. 1/2 cup all purpose flour
  8. 4 cups low sodium chicken broth
  9. 2 cups heavy cream
  10. 1 cup whole milk
  11. 1 teaspoon salt
  12. 1/2 teaspoon black pepper
  13. 1/4 teaspoon dried oregano
  14. 3 cups sharp cheddar cheese, grated
  15. 1 cup cooked ham, finely diced
  16. *optional- additional cheese, cilantro and scallions for garnish
To roast the Poblano peppers
  1. Wash Poblano peppers and pat dry
  2. Roast peppers until blackened on all sides (the skin should be charred and black)
  3. On grill- over medium flame turning often until all sides are blackened
  4. On gas stove burner- directly over medium flame turning often until all sides are blackened
  5. Under broiler- on a foil lined sheet, turning often until all sides are blackened
  6. Place blackened peppers into a sturdy gallon ziplock and seal.
  7. Set peppers aside until they have cooled (about 20 minutes)
  8. When peppers have cooled, peel the blackened skin off the peppers and discard the skin and interior seeds.
  9. Finely chop the peppers and set aside
For the soup
  1. Heat the oil and butter in a large soup pot over med-high until the butter is melted
  2. Add onion cooking 3-4 minutes until soft
  3. Add garlic and cilantro and cook 2-3 minutes more
  4. Sprinkle flour into onion mixture and stir quickly until flour mixture is absorbed
  5. Stir in the chicken broth, cream, milk, salt, pepper and oregano
  6. Mix well
  7. Bring to a simmer and cook for 15 minutes stirring occasionally
  8. Add Poblano peppers and sharp cheddar cheese stirring until cheese is melted
  9. Add ham and cook for 5 minutes more
  10. Garnish with the optional cheese, cilantro and scallions
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