Roasted Poblano-Cheddar Soup

The 365 Dinner Project



2 poblano chiles
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, chopped
4 garlic cloves, minced
2 plum tomatoes, seeded and chopped
¼ cup chopped cilantro leaves
½ cup all-purpose flour
2 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
3 cups shredded cheddar cheese
3 scallions, thinly sliced (white and light green parts)


Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice.
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion…

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~ by accordingtoleanne on July 5, 2015.

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