This soup is a mash-up of my two favorite roasted red bell pepper soups: Loca Luna's Cream of Roasted Red Bell Pepper Soup With Roasted Sweet Corn and Cilantro-Lime Sour Cream and Ellise Pierce's (aka The Cowgirl Chef) Roasted Red Bell Pepper-Tequila Soup with an added poblano from me.
Together they create the perfect roasted red pepper soup — at least I think so.
The poblano adds just a whisper of heat while a splash of mezcal enhances this soup's sweet smokiness. If you prefer not to imbibe, the mezcal can be omitted. The soup will have a slightly different flavor, but still be quite good.
If you have some frozen Hatch or New Mexico roasted green chiles, feel free to swap them for the poblano.
Get unlimited access to the
Arkansas Democrat-Gazette
You can cancel anytime.
Unlimited Digital Access
$1 for 8 weeks
Unlimited digital access to the website, app, newsletters and WholeHogSports.com
More details
Your subscription includes SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories, a daily digital version of the printed paper and complete access to newsletters. Cancel anytime.
Most Popular
Unlimited Digital Access + iPad + Sunday Home Delivery
$39/month
Unlimited digital access with an iPad and Sunday home delivery
More details
Your subscription includes an iPad, SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories, Sunday print home delivery and complete access to newsletters. Cancel anytime.
Choose Plan
Unlimited Digital Access + iPad
$39/month
Unlimited digital access with an iPad
More details
Your subscription includes an iPad, SUBSCRIBER EXCLUSIVE content you can't get anywhere else, unlimited stories and complete access to newsletters. Cancel anytime.
Choose Plan