Creamy Poblano Pepper Soup made with roasted poblano peppers and molten queso cheese. Loaded with herbs and spices, and pureed into a creamy rich broth.
NOTE: If you can't find a Mexican cheese that is good for melting, use monterey jack cheese. You can also pour the soup base into a standard blender if you don't have an immersion blender, but be very careful. Open the vent in the lid so the heat can escape, then cover the lid with a kitchen towel to protect yourself before pureeing. Exploding hot soup is not a good thing!