Combine the oil, poblanos, onion, garlic, Southwest Seasoning, salt, and pepper in a medium saucepan over high heat and cook, stirring occasionally, for about 2 minutes.
Stir in the stock, bring to a boil, and cook over high heat for 18 minutes. Reduce the heat to medium. Stir in the cream and simmer for 2 minutes.
Remove from the heat and purČe in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over lowest heat.
Yield: 2 cups