Roasted Poblano and Cheddar Soup

Ingredients

• 2 medium poblano pepper
• 1/2 medium cauliflower (florets)
• 2 1/2 cup vegetable broth
• 1 tablespoon butter
• 1/4 cup onion (diced)
• 1/4 cup sour cream
• 18 tablespoon cheddar cheese (shredded)
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin

Instructions

1. 1

   Set the broiler to high and arrange the poblano peppers on a baking sheet.

2. 2

   Roast, turning occasionally for even cooking, until the skins are dark and the peppers are tender.

3. 3

   Place peppers in a container with a lid and seal to cool. Set aside while you prepare the soup base.

4. 4

   Steam cauliflower florets on the stove top or in a silicone steamer case until very tender. Approximately 5 minutes in the microwave or 7-10 on the stove top.

5. 5

   Using a high-speed blender or food processor, puree steamed cauliflower and 1 cup broth. Drizzle in the remaining broth and continue to puree until the mixture is a smooth consistency.

6. 6

   Heat butter and onion over medium heat in a soup pot and cook until the onion is translucent.

7. 7

   Add half the cauliflower puree, sour cream, and cheese to the pot and stir until thickened. Reduce to low heat.

8. 8

   Remove the skin and seeds from the cooled poblano peppers and dice, reserving some garnish the finished soup.

9. 9

   Pour the remaining cauliflower puree and diced peppers into the soup pot. Return heat to medium and simmer for about 5 minutes.

10. 10

    Stir in the garlic powder, smoked paprika and cumin and remove from heat. Serve hot and top with reserved peppers and optional shredded cheese.