Ingredients
Scale
- 4 large poblano peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 package (9 oz) refrigerated or frozen spinach or kale
- 1 package (about 9 oz) ravioli or tortellini
- Salt and pepper to taste
- Optional toppings: grated Parmesan, fresh basil, crushed red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Roast poblano peppers on a baking sheet for 20 minutes, turning occasionally, until skin blisters and chars. Cover peppers with plastic wrap for 10 minutes to steam, then peel and seed.
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Add roasted poblano peppers to the pot and cook for 2 minutes. Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer mixture to a blender (carefully) and blend until smooth. Return to pot, stir in heavy cream, salt, and pepper. Adjust seasoning as needed.
- Add ravioli and greens to the soup. Cook according to package instructions until ravioli are tender and greens are wilted, about 5-7 minutes.
- Ladle the soup into bowls, garnish with Parmesan, basil, or red pepper flakes if desired, and serve immediately.
Notes
- Ensure poblano peppers are roasted until charred for optimal smoky flavor.
- For a dairy-free version, replace heavy cream with coconut cream or almond milk.
- Thicken the soup by blending a small portion and mixing it back in for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg