I first made this recipe after eating lunch at The Wild Grape Bistro in Salt Lake City. Thompson was a baby at the time, and we always ordered soup for him to eat when we ate at restaurants. After hearing their selection of available soups, I knew the tomato would be best for him, but they also had a roasted poblano and white cheddar soup that sounded amazing. I ordered both, telling Trevor I didn’t know which one Thompson would like the best. But really, I just wanted to try the poblano one.
Thompson ended up only eating the tomato (like I knew he would), and Trevor and I were left to fight over every spoonful of poblano deliciousness. We both loved it so much that Trevor insisted I figure out a way to make it so we could have it all the time. I experimented a little bit and came up with this, and it has been a family favorite ever since. It is easy to make, and components of the soup can be frozen for quick meals. Skip the chili oil if you don’t want the extra steps; it is a great addition, but also delicious without.
- FOR THE SOUP:
- 2 roasted poblano chiles, sliced (click for directions on roasting)
- 2 tablespoons canola oil
- ½ cup yellow onion, thinly sliced
- 2 cloves garlic, chopped
- 2 cups chicken stock
- 1 teaspoon cumin
- 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
- 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.