Ingredients:

  • 4 large poblano peppers
  • 8 oz Monterey Jack cheese, shredded
  • 1/2 cup heavy cream
  • 4 cups chicken stock (or vegetable stock)
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper

Instructions:

  1. Char the poblano peppers using a broiler or gas burner until the skin is blackened (about 5-10 minutes). Immediately place them in a covered bowl to steam for 5 minutes. Peel, seed, and roughly chop the peppers.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, cumin, and black pepper, cooking for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, creating a thin roux. Slowly whisk in the chicken stock and canned tomatoes. Bring the mixture to a low simmer.
  4. Add the charred poblano peppers and salt to the pot. Use an immersion blender (or carefully transfer batches to a regular blender) to blend the soup until it reaches a desired smooth, creamy consistency.
  5. Reduce the heat to low. Stir in the heavy cream until fully incorporated. Remove the pot from the heat immediately. Gradually stir in the shredded Monterey Jack cheese until fully melted and the soup is velvety smooth. Serve immediately.