Roasted Poblano Broccoli Soup

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Heat a large Dutch oven or pot over medium-low heat. Add all 4 tablespoons olive oil, the sliced onions (2), minced garlic (1 teaspoon) and 1 teaspoon salt. Stir, cover and cook about 30 minutes, stirring occasionally so the onions do not stick or burn, until softened and dark yellow to nearly brown. Take the pot off the heat when done. Start the oven preparation and roast in the next steps while the onions cook.

   Cook onions slowly until golden, stirring occasionally · 30 minUses 4 tablespoons olive oil · 2 medium onions, sliced · 1 teaspoon minced garlic · 1 teaspoon salt for the onions

2. 2

   Step 2: While the onions cook, heat the oven to 375°F / 190°C.

3. 3

   Step 3: Line a large baking sheet with foil and arrange all the broccoli florets (1 pound) and whole poblano peppers (1 pound) on it. Roast at 375°F / 190°C for about 20 minutes, stirring the broccoli halfway through, until the broccoli is tender and the pepper skins blister enough to peel. Continue roasting any peppers that still need time.

   Roast broccoli and whole poblanos; stir broccoli halfway · 20 minUses 1 pound broccoli florets (about 7 cups) · 1 pound whole poblano peppers (about 2½ large or 5 medium)

4. 4

   Step 4: When both the onions and roast are ready, add all the roasted broccoli to the onion pot. Put the roasted peppers in a separate large bowl, cover and rest for 5 minutes. When safe to handle, peel off as much blistered skin as possible, remove stems, seeds and large ribs, roughly chop the pepper flesh and add it all to the same onion-and-broccoli pot.

   Rest covered roasted peppers before peeling · 5 minUses Complete softened golden onion-garlic mixture · Complete roasted broccoli and whole blistered poblanos

5. 5

   Step 5: Add all 4 cups vegetable broth to the pot of onions, broccoli and peeled chopped poblano flesh. Heat over high heat just until the soup comes to a boil.

   Uses Complete onion-broccoli-peeled-poblano mixture · 4 cups already-prepared vegetable broth

6. 6

   Step 6: Carefully blend all the hot soup in two smaller batches in a stand blender, following its hot-liquid guidance without overfilling. Distribute the total ½ cup cilantro and all the juice from the one lime between those batches, blending until smooth. Recombine both complete blended batches in the pot; do not add the full cilantro or lime stock again for the second batch.

   Uses Complete hot vegetable-broth soup · ½ cup cilantro for blending · 1 lime, juiced (about 2 tablespoons juice)

7. 7

   Step 7: Taste the combined smooth soup and add separate extra salt gradually only as needed.

   Uses Complete smooth poblano-broccoli soup, both batches recombined · Extra salt, to taste after blending

8. 8

   Step 8: Serve the hot finished soup in 4 portions, adding optional black pepper, Cotija cheese, ready croutons and a dollop of ready plain Greek yogurt or sour cream as desired.

   Uses Complete tasted and seasoned hot poblano-broccoli soup · Black pepper, optional topping · Cotija cheese, optional topping · Ready croutons, optional topping · Ready plain Greek yogurt, optional topping (or sour cream)