Poblano Chile Pepper Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 poblano chile peppers, diced
• 1 jalapeno pepper, diced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the poblano and jalapeno peppers and sauté for another 5 minutes.
4. Stir in the flour and cook for 1 minute.
5. Add the vegetable broth, tomatoes, and cumin and bring to a boil.
6. Reduce the heat and simmer for 25 minutes.
7. Season with salt and pepper to taste.
8. Stir in the cream and cilantro and heat through.
9. Serve hot.

Interesting Facts

• Poblano chile peppers are native to Mexico and are often used in Mexican cuisine.
• The soup is a great way to get your daily dose of vegetables.
• The soup can be served with a dollop of sour cream or guacamole.