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: Costco Diva
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
- Place the peppers into a 400F oven and roast for approximately 15-20 minutes or until the skin blackens or separates from the pepper.
- Place the peppers into a ziplock bag for 5 minutes.
- Peel the peppers, slice open, remove veins and de-seed. Cut each pepper into smaller chunks.
- 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.
- Add the tomato and pepper chunks and fry for a few more minutes.
- Add the broth and corn, bring to a boil, reduce heat and simmer for 20 minutes.
- 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.
- Return the soup to the pan and warm it back up.
- Add the cheese and cream. Allow the cheese to melt and then season with salt and pepper to taste.
- 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
- As the soup is simmering, toss the croutons in the oil and then fry in a pan, stirring occasionally until golden brown and crispy.
- Salt to taste.
The Poblano peppers are roasted and ready to be peeled
The soup is ready for blending
Roasted Poblano Soup with Polenta Croutons
