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Home » Recipes » Roasted Poblano Soup

Roasted Poblano Soup

by Mike Hultquist · Oct 14, 2022 · 58 Comments

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Roasted Poblano Soup Recipe

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

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!

Roasted Poblano Soup in a bowl, ready to serve

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.
Roasted Poblano Soup Ingredients

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 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.

Cooking down the vegetables to make Roasted Poblano Soup

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.

Cooking down the spinach and vegetables to make Roasted Poblano Soup

Add the chicken stock and milk and bring to a quick boil.

Simmering the Roasted Poblano Soup in a pot

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.

Processing the cooked ingredients in the pot to make Roasted Poblano Soup

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!

Roasted Poblano Soup in a bowl with garnish

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
Roasted Poblano Soup in a bowl

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
Print

Roasted Poblano Soup Recipe

This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings, so creamy and easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: poblano, soup
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Calories: 194kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.91 from 20 votes
Leave a Review

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

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.
Seasoning Alternative. Instead of the chili powders and cumin, use 2 tablespoons Cajun seasoning blend instead for more Southern US flavors.

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 Recipe
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.

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.

Reader Interactions

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    Recipe Rating




  1. Jennifer says

    October 20, 2024 at 5:11 pm

    5 stars
    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!

    Reply
    • Mike H. says

      October 21, 2024 at 4:18 am

      Glad to hear it, Jennifer. Thank you!

      Reply
  2. Kerry says

    September 30, 2024 at 7:35 pm

    5 stars
    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!

    Reply
    • Mike H. says

      October 01, 2024 at 4:45 am

      You are very welcome, Kerry. Enjoy! =)

      Reply
  3. Jeff says

    August 21, 2024 at 6:23 pm

    5 stars
    Awesome recipe! I will be making this one again! Your recipes never disappoint.

    Reply
    • Mike Hultquist says

      August 21, 2024 at 6:47 pm

      Boom!! Thanks, Jeff! I appreciate it!

      Reply
  4. Andrew says

    July 31, 2024 at 7:30 pm

    Hi Mike can I use tinned poblanos for this recipe?

    Reply
    • Mike H. says

      August 01, 2024 at 4:57 am

      Andrew, sure. Let me know how it turns out for you!

      Reply
      • Andrew says

        August 05, 2024 at 5:20 pm

        5 stars
        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

        Reply
        • Mike Hultquist says

          August 05, 2024 at 6:02 pm

          Outstanding! Glad to hear it, Andrew! I appreciate you sharing this!

          Reply
  5. Mandi says

    June 30, 2023 at 4:39 pm

    4 stars
    Would this be good with shredded cheese mixed in?

    Reply
    • Mike Hultquist says

      June 30, 2023 at 10:41 pm

      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.

      Reply
  6. Alexa says

    June 18, 2023 at 6:11 pm

    Can you freeze this?

    Reply
    • Mike Hultquist says

      June 18, 2023 at 9:19 pm

      Yes, it freezes perfectly.

      Reply
  7. Lisa says

    November 21, 2022 at 7:08 pm

    4 stars
    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.

    Reply
    • Mike Hultquist says

      November 22, 2022 at 6:50 am

      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.

      Reply
      • Lisa A Combest says

        November 23, 2022 at 1:39 pm

        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.

        Reply
        • Mike Hultquist says

          November 23, 2022 at 2:05 pm

          Yes, weird. I hope you enjoyed more!

          Reply
    • Lisa A Combest says

      November 23, 2022 at 12:51 pm

      I'm adding a comment to say that his recipe is amazing the next day. SOOOO much more melding in the flavors. YUM

      Reply
      • Mike Hultquist says

        November 23, 2022 at 1:00 pm

        Outstanding! Thanks for sharing, Lisa.

        Reply
  8. Lucia smith says

    November 07, 2022 at 7:16 am

    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.

    Reply
    • Mike Hultquist says

      November 07, 2022 at 7:20 am

      Glad you enjoyed it, Lucia. Thanks for sharing.

      Reply
  9. Robert Longeill says

    October 16, 2022 at 11:13 am

    So good! We loved it the first day. Charred some corn and added it on day two…even better!

    Reply
    • Mike Hultquist says

      October 16, 2022 at 11:43 am

      I love the charred corn addition! Nice.

      Reply
  10. John Parker says

    October 15, 2022 at 7:49 pm

    5 stars
    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

    Reply
    • Mike Hultquist says

      October 16, 2022 at 11:43 am

      I love the additions! Very nice! I love how versatile this soup can be.

      Reply
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