The inspiration for this poblano pepper and mushroom soup came from a restaurant called Bloom in Toronto, Canada. No I have not visited Toronto, but I discovered this creative soup from a blog I subscribe to called Cookiesnchem.com based out of Toronto. This is a very cool blog by a college student named Cindy. What I love about her blog is that she promotes healthy lifestyle habits for college kids who have a tough time eating healthy and staying fit while cramming for intense tests and running from project meetings to student clubs on campus. I find Cindy’s healthy tips for college kids to be useful for kids of all ages and adults alike.
In her latest post Cindy did a restaurant review of Bloom in Toronto where she dined for their Winterlicious meal. From the pictures that she posted this restaurant and dinner was outstanding. One of the dishes on the menu was Foraged Mushroom and Roasted Poblano Soup. Cindy described this soup as a meaty vegetarian soup with chunky mushrooms, poblano peppers, potatoes, onions and garlic. It sounded so good and the pictures she posted were divine. Coincidentally I had all these ingredients in my pantry! I had picked up a few gorgeous poblano peppers just because they looked so good, but I still hadn’t figured out what to make with them, and I get this post on Bloom’s mushroom poblano soup! Perfect timing!!
I decided to made my own version of this soup at home. Now my version looks nothing like the scrumptious photo above of it’s namesake. But it did inspire me to make something similar with similar ingredients. Here is my recipe.
Poblano Pepper & Mushroom Soup:
- 3 poblano peppers.
- 6 cups cremini mushrooms or any strong brown mushrooms cut thinly
- 2 medium russet potatoes peeled and cut into small cubes
- 1 medium onion cut thinly
- 6 cloves garlic cut into slivers
- 4 sage leaves
- Salt & Pepper
- 3 tbsp olive oil
- 1 carton mushroom broth or vegetable broth – about 5 cups
- 1/4 cream if you like – but not needed
Preheat oven to 400 degrees. Wash and rub poblano pepper with olive oil. Roast in oven for 30 minutes. Set aside to cool. When cooled, remove skin and seeds and chop into small pieces.
In a large pot warm 2 tbsp olive oil. Sauté garlic and onions until tender and translucent and a little browned.
Now add potatoes, salt and pepper and cook covered for 10 minutes until vegetables are tender. If the potatoes start burning mid-point add 1/2-cup water and continue cooking until potatoes are tender.
Add mushrooms and cook covered for 5 more minutes.
Once the mushrooms are tender, add roasted poblano peppers, sage leaves, and broth and cook through for 5-10 minutes.
Using a hand-blender slightly blend soup to create a thicker soup consistency making sure to leave a lot of the chunky vegetables intact. Soup is ready.
You can add 1/4 cream at this point if the soup is too spicy or if you want a more creamy soup. Serve with sourdough toast.