Roasted Poblano Soup with Polenta Croutons

Roasted Poblano Soup with Polenta Croutons

Roasted Poblano Soup with Polenta Croutons

After buying some fresh green Poblano peppers my original plan was to make a roasted pepper stuffed with rice and other goodies. However one evening we had a smaller main dish planned so I decided to switch up the plans and augment our dinner with the peppers. I had some polenta left over from my Grilled Polenta with a Warm Balsamico Salsa, so how about a roasted pepper soup with polenta croutons? It’s yummy, the croutons add a nice crunch and the heat of the Poblano is just right.

Roasted Poblano Soup with Polenta Croutons
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Soup
Serves: 4

Ingredients
For the soup
  • 4 green Poblano peppers, roasted, peeled and cut (if you choose the red Poblano watch out, they’ll be hot!)
  • 1 medium sized yellow tomato, chopped
  • 1 garlic clove, sliced thinly
  • ⅓ cup onion, chopped
  • ¾ cup corn
  • 2¾ cup broth (chicken or vegetable)
  • ¼ cup heavy cream
  • ½ cup white cheese plus extra for garnish (I used Monterrey Jack from Costco)
  • 1 teaspoon oil (I used canola oil)
  • fresh ground Kirkland pink Himalayan salt
  • fresh ground Kirkland Tellicherry pepper
  • optional: green onions for garnish
For the croutons
  • 4 slices polenta from a tube, cut into cubes
  • 1 teaspoon oil (I used canola oil)
  • fresh ground Kirkland pink Himalayan salt

Instructions
For the soup
  1. Place the peppers into a 400F oven and roast for approximately 15-20 minutes or until the skin blackens or separates from the pepper.
  2. Place the peppers into a ziplock bag for 5 minutes.
  3. Peel the peppers, slice open, remove veins and de-seed. Cut each pepper into smaller chunks.
  4. In a large and deep fry or sauce pan over medium heat, warm the oil and then fry the garlic and onion for 1-2 minutes.
  5. Add the tomato and pepper chunks and fry for a few more minutes.
  6. Add the broth and corn, bring to a boil, reduce heat and simmer for 20 minutes.
  7. Remove from heat, allow to cool and then transfer to a blender. Blend until smooth. If necessary pour the soup through a sieve to remove any chunks, corn husks or skins from the tomato.
  8. Return the soup to the pan and warm it back up.
  9. Add the cheese and cream. Allow the cheese to melt and then season with salt and pepper to taste.
  10. The soup is ready to serve – ladle into bowls, top with the polenta croutons and garnish with green onions and additional shredded cheese if desired.
For the croutons
  1. As the soup is simmering, toss the croutons in the oil and then fry in a pan, stirring occasionally until golden brown and crispy.
  2. Salt to taste.

The Poblano peppers are roasted and ready to be peeled

The Poblano peppers are roasted and ready to be peeled

The soup is ready for blending

The soup is ready for blending

Roasted Poblano Soup with Polenta Croutons

Roasted Poblano Soup with Polenta Croutons