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14 November 2018

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.

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

Try Some of My Popular Poblano Pepper Recipes

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
Print Recipe
5 from 10 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: poblano, soup
Servings: 4
Calories: 194kcal

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

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