Roasted Poblano & White Cheddar Soup

2 roasted poblano chiles, sliced
2 tablespoons canola oil
1/2 cup yellow onion, thinly sliced
2 cloves garlic, chopped
2 cups chicken stock
1 teaspoon cumin
1/2 cup heavy cream
2 tablespoons cornstarch
1 1/4 cups shredded white cheddar cheese
Salt and pepper, to taste

FOR TEH CHILI OIL:
1 cup olive oil
2 1/2 teaspoons red pepper flakes

For the freezer: make the soup up until the point you puree it. Once pureed, pour in a gallon freezer bag, seal well, and freeze flat. The shredded white cheddar can also be portioned out and frozen along side the soup. Defrost, then proceed with recipe when ready to use.

1. Heat oil over medium-high heat in a medium saucepan. Add onions and sliced roasted peppers. Sauté until onions are beginning to soften, about 5-10 minutes. Add garlic and cook another 2 minutes. Add chicken stock and cumin. Simmer for 20 minutes. Puree with an immersion blender.
2. Add cream. Heat gently until thickened slightly, about 5 minutes.
3. Toss cheese with cornstarch. Add to soup, whisking slowly to combine. Season with salt and pepper and serve. Serve with a drizzle of chili oil (see instructions for chili oil below).
4. For the chili oil: heat olive oil and red pepper flakes in a small saucepan over medium-high heat for 5 minutes. Remove from heat, and let cool completely. Pour oil into jar and store in the refrigerator.

Serving Size: makes 3-4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMBERTRAMMELL.