This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings, so creamy and easy to make! Break out the bowls!
Roasted Poblano Soup Recipe
What's up, my friends! Now that we are well into soup season - at least we are were I live - I'm excited to post this recipe because I already know it's going to be one of your new favorites.
This soup is luscious! It's creamy and smooth and earthy and just the right amount of spicy for my spicy food loving friends.
It's Roasted Poblano Soup!
YES!
Oh my, just take a look at it. So vibrant and inviting. I want dive in again.
I grew poblano peppers in my garden this year, hybrids actually - Tiburon Hybrid Chili Peppers - and DANG were those plants productive!
I got a TON of poblano peppers this year, so lucky me, I get roasted poblano soup as much as I want this year, along with all sorts of other wonderful poblano pepper recipes.
This particular recipe is perfect for you if you're garden is exploding with poblanos, or if you simply love the delicious, earthy flavor of poblano peppers, that taste like no other pepper.
It's very easy to make by roasting your poblano peppers, then simmering them with onions, carrots, garlic, and spinach with chicken stock, a bit of milk, and lots of wonderful seasonings.
I think you're going to love this one, my spicy food loving friends.
Let's talk about how to make roasted poblano soup, shall we?
Roasted Poblano Soup Ingredients
- Poblano Peppers.
- Olive Oil. For cooking.
- Vegetables. Onion, carrot, celery, garlic cloves, spinach.
- Seasonings. Ancho powder, guajillo powder, Mexican oregano, cumin, salt and black pepper.
- Chicken Stock. Or use chicken broth.
- Milk. You can also use heavy cream for a creamier version.
- Mexican Crema. Or use sour cream.
- For Serving. Spicy chili oil (or olive oil), chili flakes, pepper slices, fresh chopped cilantro or parsley.
How to Make Roasted Poblano Soup - the Recipe Method
The first thing we want to do is roast our poblano peppers.
First, set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
Broil the poblanos about 10 - 15 minutes, until the skins char and blacken. They should puff up. Check on them after 5-7 minutes
Remove, cool slightly, then peel off the skins and discard them along with the seeds and removing the stems. If needed, you can set the poblanos into a bowl and cover with plastic to let them steam.
This helps to loosen the skins, making them easy to peel.
Rough chop the poblanos and set them aside. Learn more about How to Roast Poblano Peppers here.
While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
Add the onion, carrot and celery and cook them down about 5 minutes to soften.
Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring. I use my own Homemade Cajun Seasoning Blend for this recipe.
Add the chicken stock and milk and bring to a quick boil.
Reduce the heat and simmer about 30 minutes to let the flavors develop.
Remove from heat and stir in the crema or sour cream until it is completely incorporated.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
That's it, my friends! Roasted Poblano soup! It's so crazy good, I hope you love it as much as I do!
Recipe Tips & Notes
- Feel free to vary up the spices used in this recipe. I love it with Mexican chili powders, but try a good Cajun seasoning blend for a southern US flair, or use your favorites.
- This recipe is called Roasted Poblano Soup, but you can make it with other peppers. Consider using Anaheim peppers, any of the Hatch chile varieties, even bell peppers, or a mix of your favorite green chilies.
- Up the heat and spice factor of your soup by using hotter spices or red chili flakes when you add the seasonings, or you can add hot peppers to the mix when cooking down the vegetables. Don't forget the hot sauce!
- Add a protein to your soup to simmer for a more complete meal. Some great options include chicken, pork, chorizo, tofu, or shrimp.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Roasted Poblano Soup Recipe
Ingredients
- 1 pound poblano peppers about 8-10 poblano peppers
- 1 tablespoon olive oil
- 1 medium onion chopped (white or yellow)
- 1 medium carrot peeled and chopped
- 1 stalk celery chopped
- 3 cloves garlic chopped
- 1 cup chopped spinach loosely packed
- 1 tablespoon ancho powder
- 1 teaspoon guajillo powder
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken stock
- 1 cup milk
- ¼ cup Mexican crema or sour cream
- FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley
Instructions
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
- Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
- Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Rough chop the poblanos and set them aside.
- While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
- Add the onion, carrot and celery and cook them down about 5 minutes to soften.
- Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
- Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
- Remove from heat and stir in the crema or sour cream until it is completely incorporated.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
- Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Video
Notes
Nutrition Information
NOTE: The color of your finished soup can vary based on the types and amounts of seasonings used. Here is a photo of the same soup with Cajun seasonings used instead.
NOTE: This recipe was updated on 10/14/22 to include new information, photos, and video. It was originally published on 11/14/18.
Jennifer says
I just made this soup with poblanos from my garden. Substituted coconut milk for the dairy milk. It's delicious! This will be a regular soup in our repertoire for sure! Thank you!
Mike H. says
Glad to hear it, Jennifer. Thank you!
Kerry says
Another winner from Chili Pepper Madness! It's delicious! I followed the recipe exactly this first time, and I wouldn't change a thing. I do plan on having some fun with this in the future, though; I might play around with different protein/veg combinations. So versatile! Thanks!
Mike H. says
You are very welcome, Kerry. Enjoy! =)
Jeff says
Awesome recipe! I will be making this one again! Your recipes never disappoint.
Mike Hultquist says
Boom!! Thanks, Jeff! I appreciate it!
Andrew says
Hi Mike can I use tinned poblanos for this recipe?
Mike H. says
Andrew, sure. Let me know how it turns out for you!
Andrew says
It turned out great! The tinned poblanos were already peeled,so just gave them a good rinse and toasted them in the airfryer with a few jalapenos for about 10 minutes. Otherwise,followed your recipe to a t. No leftovers at all
Mike Hultquist says
Outstanding! Glad to hear it, Andrew! I appreciate you sharing this!
Mandi says
Would this be good with shredded cheese mixed in?
Mike Hultquist says
It's great without cheese, but sure, you can mix in some cheese. It might get stringy, though. Personally, I would change up the whole recipe if I wanted to add cheese. I would start with a roux.
Alexa says
Can you freeze this?
Mike Hultquist says
Yes, it freezes perfectly.
Lisa says
I made this recipe to be. I mostly followed the recipe. When done for some reason I had a very strong bitter pepper flavor from my poblanos. To alleviate this problem, I used Salvadoran crema, And some sugar. That helped to alleviate the bitterness. I think next time that I make this I will add some avocado at the end and blend it as well as using roast corn to top it with.
Mike Hultquist says
Yikes, sorry to hear about the bitterness, Lisa. Do you think you over-roasted the poblanos? Burned them a little? Or did you neglect to remove the charred skins? Those are the only reasons I can think of for the poblanos being bitter. Glad you found a solution to the issue. Cheers.
Lisa A Combest says
No, the peppers were not burned and they didn't have skins. I hate finding skins in my soup, so I'm kind of nutty about that. I have no idea where the bitterness came from. It has completely vanished, now that it has set a day in the fridge. My husband and I were flummoxed too.
Mike Hultquist says
Yes, weird. I hope you enjoyed more!
Lisa A Combest says
I'm adding a comment to say that his recipe is amazing the next day. SOOOO much more melding in the flavors. YUM
Mike Hultquist says
Outstanding! Thanks for sharing, Lisa.
Lucia smith says
I am impressed by the Roasted Poblano Soup recipe and immediately tried it after reading the recipe details. However, I have used ghee in place of olive oil because ghee vs olive oil comparison shows me that ghee's nutrition and flavor is better than olive oil. I am happy with my decision of ingredients alteration. I prefer using Milkio grass-fed ghee for all culinary purposes.
Mike Hultquist says
Glad you enjoyed it, Lucia. Thanks for sharing.
Robert Longeill says
So good! We loved it the first day. Charred some corn and added it on day two…even better!
Mike Hultquist says
I love the charred corn addition! Nice.
John Parker says
Hi Mike.
We tried this recipe yesterday and it turned out delicious. My wife Fran was also making chicken soup around the same time, and we decided to add some shredded cooked chicken breast into the poblano soup and that was delicious as well. Then, not leaving good enough alone, today Fran bought some fresh shrimp, added it to the soup with the shells on while it heated up, then removed the shrimp, took off the shells, diced up the shrimp and added it back into the soup to finish cooking them. Absolutely great!
Thanks for the recipe. John
Mike Hultquist says
I love the additions! Very nice! I love how versatile this soup can be.