1. 1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred.

2. 2. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10-15 minutes. This will make the skins easier to peel.

3. 3. Peel the skins off the roasted peppers and remove the seeds and membranes. Chop the peppers into small pieces.

4. 4. In a large pot, sauté the onion in a drizzle of olive oil over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

5. 5. Add the chopped roasted poblano peppers, vegetable broth, heavy cream, cumin, chili powder, and cayenne pepper to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.

6. 6. Using an immersion blender (or carefully transfer the soup to a blender), blend the soup until it’s smooth and creamy.

7. 7. Season with salt and black pepper to taste.

8. 8. Serve the Cozy Roasted Poblano Soup warm, garnished with a swirl of sour cream, freshly chopped cilantro, and crumbled queso fresco.