Roasted Poblano Soup


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! ~ Nancy



– 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 (optional), 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.




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