½ cup heavy cream (you can also use half and half)
2 tablespoons cornstarch
1 ¼ cups shredded white cheddar cheese
Salt and pepper, to taste
FOR THE CHILI OIL:
1 cup olive oil
2½ teaspoons red pepper flakes
Instructions
Heat oil over medium-high heat in a medium saucepan. Add onions and sliced roasted peppers. Sauté until onions are beginning to soften, about 5-10 minutes. Add garlic and cook another 2 minutes. Add chicken stock and cumin. Simmer for 20 minutes. Puree with an immersion blender.
Add cream. Heat gently until thickened slightly, about 5 minutes.
Toss cheese with cornstarch. Add to soup, whisking slowly to combine. Season with salt and pepper and serve. Serve with a drizzle of chili oil (see instructions for chili oil below).
For the chili oil: heat olive oil and red pepper flakes in a small sauce pan over medium heat for 5 minutes (or even low-medium if your stovetop runs hot). Remove from heat, and let cool complete. Pour oil into jar and store in the refrigerator.
Notes
For the freezer: make the soup up until the point you puree it. Once pureed, pour in a gallon freezer bag, seal well, and freeze flat. The shredded white cheddar can also be portioned out and frozen along side the soup. Defrost, then proceed with recipe when ready to use.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-poblano-and-white-cheddar-soup/