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Home » Roasted Poblano Soup

Roasted Poblano Soup

by Mike Hultquist · Nov 14, 2018 · 26 Comments

Jump to Recipe

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!

Roasted Poblano Soup in a bowl, ready to serve

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.

How to Roast 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
  • Roasted Red Pepper 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 in a bowl, ready to serve
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Roasted Poblano Soup – Recipe

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!
Course: Main Course
Cuisine: American
Keyword: poblano, soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 194kcal
Author: Mike Hultquist
Servings: 4
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5 from 11 votes
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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

Heat Factor: Mild, though might get a bit of kick from the poblanos and spicy chili flakes. You can easily incorporate hotter peppers, either roasted or cooked with the mirepoix, to increase the heat.

Nutrition Information

Calories: 194kcal   Carbohydrates: 20g   Protein: 7g   Fat: 9g   Saturated Fat: 2g   Cholesterol: 17mg   Sodium: 290mg   Potassium: 650mg   Fiber: 4g   Sugar: 10g   Vitamin A: 5605IU   Vitamin C: 97.4mg   Calcium: 142mg   Iron: 1.7mg
Roasted Poblano Soup in a bowl, ready to serve
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Game Day Tags: Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, patty's favorites, poblano pepper

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