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!
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!
Oh my, just take a look at it. So vibrant and inviting. I want dive in again.
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.
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 Recipe
- 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
- 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.
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.