Roasted Poblano Soup
A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!
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.
Let’s talk about how we make this amazing soup, shall we?
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 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. 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!
Try Some of My Other Popular Soup Recipes
- Creamy Roasted Hatch Chile Soup
- 30-Minute Sweet Potato Soup
- Cheesy Guajillo-Potato Soup
- Sweet Pepper-Sweet Corn Chowder
- Spicy Sausage Soup
- Roasted Tomato Soup
- Spicy Pumpkin Soup
- Chunky Southwest Chicken Soup
Try Some of My Popular Poblano Pepper Recipes
- Picadillo (Beef) Stuffed Poblano Peppers
- Cream Cheese Stuffed Poblano Peppers
- Classic Chiles Rellenos
- Cajun Shrimp Stuffed Poblano Peppers
- Rajas Poblanas – Roasted Poblano Strips in Cream Sauce
- Roasted Poblano Cream Sauce
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
- 2 tablespoons Cajun seasonings or use a Creole blend
- 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, Cajun 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.
Notes
Nutrition
22 comments
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Very good recipe although it is quite spicy. I added yellow squash and mushrooms to the sautéed vegetables. Next time I will add mild salsa.
Thanks, Charles. You can cut back on the Cajun seasonings to half to ease the spice levels. Glad you enjoyed it! I think a mild salsa would be great here!
Loved this soup – I added corn at the end !!- loved this – remember to kick it up a notch with some homemade salsa instead of Cajun spices – I prefer the salsa
Very nice! I love the idea of the salsa.
I love this soup. As it is, it’s awesome. It also makes a great framework for a mixed vegetable soup.
Your site is on my “speed dial” as EVERYTHING that has come from your recipes has been great.
Keep it up!
Great, Nancy. Thanks! I appreciate your comments. Glad you are enjoying the site and recipes!
What is the serving size?
Is a cup 194kcal?
Dave, this will serve up 4 small bowls, or 2 good sized bowls (double portion) for some hungry people.
Absolutely great. My only problem is finding relatively fresh poblanos. The old wrinkled ones don’t peel very easily.
Thanks. Yes, I think this would be more difficult with older poblanos.
Looks fabulous! There’s enough going on on Thanksgiving, so I’m going to make this tomorrow and stash it away to really let those flavors get happy. I’ll steep a couple of split Thai Bird chilis in the chicken broth tonight, being super careful to strain the broth before adding to the soup. Thanks for a great inspiration! Happy Thanksgiving from Idaho!
Awesome, Lizzie! Making my mouth water here!
It was wonderful! But not as bright green as your pic, so the next time I make it, I’ll add the spinach when I blend the soup, so it won’t be cooked, and hopefully will be brighter green. Big hit!!!!
Outstanding! Glad you enjoyed it!
Looks fantastic !
Thank you for the recipe , I will cook it today .
Thanks, Soraya!
Hi Mike!
There are too many amazing recipes on your site, this is heaven for chili peppers lovers!
This one seems a great recipe, I want that for tonight! unfortunately, this year, my Poblano plants did not grow. Can I make the recipe with rehydrated ancho chilies, without betraying the recipe?
Thanks, Jeremie! I would use fresh peppers for this recipe. You CAN use rehydrated anchos and it would be very delicious, but it won’t have the same flavor. But still super tasty! Let me know how it turns out for you.
Great soup! The ancho I have was worst that I thought, because it was not whole desiccated ones but just flakes. Soup color wasn’t nice, too dark because of the ancho solution.
But the soup was full of flavor, yummy and well-balanced. I add Golden Cayenne slices in it. What the ancho seeds bring, I think, is some roasted hazelnuts flavor, but I definitively look forward to test the soup with fresh poblanos!
Sounds great, Jeremie! Thanks for reporting in!
I haven’t tried this yet but I’ll bet one or two reconstituted ancho peppers would add a lot of flavor to this soup. I’d also add some crushed red pepper flakes when cooking the onions and other aromatics. I’d also add a little cumin and Mexican oregano to spice up the flavor a bit!
Sounds great, Michelle. Give it a go and let me know how it turns out for you! I love it.