This recipe is one of our favorite soups we have made so far. We are thrilled to share it with you!
Taking the extra time to roast the veggies is a *chef's kiss* to the process, absolutely worth it and accentuates the flavors of everything to divine perfection.
As always, if you try this recipe or a variety of it, tag us on Instagram @the.soup.troupe-- We love to see ALL your soups!
2 bell peppers
1 serrano pepper
1 anaheim pepper
1 red onion
4 cloves garlic
3 cups vegetable broth
1 cup cheddar cheese
2 tablespoon soy sauce
Seasonings (we used salt, chili spice and a touch of curry powder)
Chop bell pepper, serrano, anaheim peppers, tomatillos, and onion in half
Roast all veggies with garlic in oven until lightly blackened
Dice potatoes, then add to Instant Pot or dutch oven with all roasted veggies
Pour vegetable broth and seasonings
Cover and pressure cook for 25 minutes or simmer on low for 90 minutes
Once safe, open lid and use immersion blender until lightly chunky
Gently fold in cheese until smooth
Pour into a bowl and enjoy! Top with scallions and/or additional cheese per preference -- ENJOY!