How to Make White Cheddar Poblano Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: regular cheddar

Reduced-fat options lower calories without sacrificing flavor.

Place 2 poblano peppers onto a broiler pan.

Put the broiler pan under the broiler setting in the oven to char the peppers, rotating them until the skins are blistered and black.

Once charred, place the poblanos in a large plastic bag to cool, allowing them to steam.

After cooling, remove the poblanos from the bag, peel off the skins, remove the stems and seeds, and give them a rough chop.

Heat 1 tablespoon of olive oil in a saucepan over medium-high heat.

Add 1 diced white onion to the saucepan and sauté until tender, about 5 to 7 minutes.

Stir in 2 cloves of minced garlic and 1 teaspoon of ground cumin, toasting for about 1 minute.

Pour in 2 cups of chicken or vegetable broth and add the chopped poblanos; season with 1/2 teaspoon of salt and bring to a simmer.

While the soup simmers, shred 1 1/2 cups of white cheddar cheese and toss it with 2 teaspoons of cornstarch.

Once the soup is simmering, puree it using a hand blender or in a regular blender, then return the pureed soup to the pot.

Add the cheese mixture to the pot and stir until the cheese melts and is fully incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens