Roasted Poblano-Cheddar Soup



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 and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy.
Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.

Roasted Poblano-Cheddar Soup

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