There’s something incredibly soothing about a warm bowl of soup on a chilly evening. And if you’re looking for a dish that’s both comforting and packed with flavor, look no further than Roasted Poblano Soup. This creamy, smoky, and mildly spicy soup highlights the deep, roasted flavor of poblano peppers and pairs it with silky cream, aromatic vegetables, and flavorful broth.
Whether served as a starter or a main course with crusty bread or tortilla strips, this soup is easy to make and hard to resist. It’s one of those recipes that looks elegant, tastes gourmet, but is incredibly simple to prepare.
Why You’ll Love This Roasted Poblano Soup
- Smoky and rich: Roasting the poblano peppers brings out their natural smokiness and soft heat.
- Creamy and comforting: A blend of heavy cream and pureed vegetables gives it a smooth, luxurious texture.
- Easy to customize: Keep it vegetarian or add in shredded chicken or cheese to bulk it up.
- Meal-prep friendly: Make ahead and store in the fridge or freezer.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced (optional)
- 1 medium potato, peeled and diced (for thickness, optional)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (Mexican oregano if possible)
- Salt and pepper to taste
- 1/2 cup heavy cream or whole milk
- 1 tablespoon fresh lime juice (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
- Crumbled queso fresco, sour cream, or shredded cheese (optional for topping)
- Tortilla strips or crushed tortilla chips (optional for serving)
Instructions
1. Roast the poblano peppers
- Preheat your broiler or oven to high heat.
- Place poblanos on a baking sheet and roast for about 10–12 minutes, turning occasionally, until the skin is blistered and blackened.
- Transfer the roasted peppers to a bowl and cover with a lid, foil, or plastic wrap. Let them steam for 10 minutes—this helps loosen the skins.
- Peel off the skins, remove stems and seeds, then roughly chop the peppers.
2. Sauté the aromatics
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add diced onion and celery (if using) and cook until softened, about 5–6 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and seasonings
- If using potatoes for a thicker soup, add them now and cook for 2–3 minutes.
- Sprinkle in cumin, oregano, salt, and pepper. Stir to combine.
4. Simmer the soup
- Add chopped roasted poblanos to the pot.
- Pour in the broth and bring everything to a boil.
- Reduce heat and simmer for 15–20 minutes, or until the potatoes (if added) are fork-tender.
5. Blend the soup
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.
- For a chunkier texture, blend only half of the soup and mix it back in.
6. Add cream and finish
- Stir in the heavy cream or milk and let the soup heat through (do not boil).
- Taste and adjust salt, pepper, or lime juice as needed.
7. Serve and garnish
- Ladle the soup into bowls and top with fresh cilantro, queso fresco, sour cream, shredded cheese, or tortilla strips.
- Serve with warm bread or a side salad for a full meal.
Tips & Variations
- Want it spicier? Add a roasted jalapeño or a dash of cayenne.
- Add protein: Stir in shredded chicken, crumbled chorizo, or cooked beans.
- Dairy-free? Use coconut cream or a plant-based milk alternative.
- Make it cheesy: Add shredded Monterey Jack or pepper jack cheese for a cheesy poblano soup.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2–3 months. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Final Thoughts
This roasted poblano soup delivers bold flavor and creamy texture in every spoonful. It’s a perfect blend of roasted earthiness and smooth comfort that will warm you from the inside out. Whether you’re making it for a quick weeknight dinner or a cozy weekend meal, it’s bound to become a favorite in your kitchen.
So grab your poblanos and get roasting—your next favorite soup awaits!