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Whether you are camping, tailgating, or home, this flavorful soup warms you up and pleases the palate. Recipe serves four.
  • 1 lb poblano chilies, roasted, peeled, and chopped
  • 1 c onions, chopped
  • 3 c vegetable stock
  • 1/8 c cilantro, chopped
  • 1/4 c heavy whipping cream
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • Set the FireDisc to medium high and melt the butter, add the onions and garlic and sauté for 6 minutes until the onions are translucent.
  • Add the peppers and cook for 3 minutes.
  • Add the stock and bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
  • Puree the mixture with the cilantro and cream in a blender (best done in batches).
  • Return soup to the FireDisc, heat, serve, and enjoy!