Creamy Pablano Soup
In 4-qt stock pot or Dutch oven, melt butter over medium heat. Whisk in flour and simmer, whisking constantly, until smooth and bubbly. Whisk in cream, milk, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth and thickened.
Heat oil in a large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots; cook until tender, about 3 minutes, stirring frequently. Add poblano peppers and cook until tender, about 3 minutes.
Add vegetable mixture to milk mixture; stir to combine. Stir in salt and ground black, white, and red peppers; simmer over medium-low heat a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.
Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve poblano soup hot or refrigerate immediately and reheat to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 372 | ||
Calories from Fat: 269 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 84.8mg | 26 % | |
Sodium 449.4mg | 15 % | |
Potassium 304.3mg | 8 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 14g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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