Roasted Poblano Soup
This Roasted Poblano Soup is a rich and flavorful dish that combines smoky, fire-roasted poblano peppers with warm spices, fresh vegetables, and a creamy finish.
The depth of flavor comes from charred poblanos, balanced with the subtle sweetness of carrots and the earthiness of cumin and oregano.
Blended to a smooth consistency, this comforting soup is perfect for chilly nights or when you crave something hearty yet light. Serve it with a drizzle of chili oil and fresh herbs for an extra burst of flavor!
Why You’ll Love This Recipe:
People will love this Roasted Poblano Soup because it delivers a perfect balance of smoky, creamy, and mildly spicy flavors.
The roasted poblano peppers add depth and richness, while the combination of fresh vegetables, warm spices, and a touch of Mexican crema creates a velvety texture.
It’s a comforting yet light dish that’s easy to make and packed with bold flavors.
Plus, it’s versatile—you can enjoy it as a starter, a main course, or even pair it with grilled cheese or warm tortillas for a heartier meal!
Key Ingredients:
Poblano Peppers – The star ingredient, roasted for a smoky and mildly spicy depth of flavor.
Onion, Carrot, and Celery – The aromatic base that adds sweetness and richness to the soup.
Garlic and Spinach – Enhances the flavor while adding a touch of earthiness and nutrients.
Ancho and Guajillo Powder – Traditional Mexican spices that bring warmth and a subtle kick.
Mexican Oregano and Cumin – Adds depth and authenticity to the dish.
Chicken Stock and Milk – Creates a smooth, creamy consistency without being too heavy.
Mexican Crema or Sour Cream – Provides a tangy, velvety finish to balance the smoky poblanos.
Roasted Poblano Soup
Ingredients
1 pound poblano peppers (about 8-10 poblanos)
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
Roast the Poblanos
Preheat your oven to broil. Slice the poblano peppers in half lengthwise and place them skin-side up on a lightly oiled baking sheet.
Char the Skins
Broil the poblanos for about 15 minutes until their skins are blackened and blistered. They may puff up slightly as they roast.
Cool and Peel
Remove the peppers from the oven and let them cool. Once they’re manageable, peel off the charred skins and discard the seeds and stems. Roughly chop the roasted poblanos and set them aside.
Sauté the Vegetables
In a large pot over medium heat, warm the olive oil. Add the chopped onion, carrot, and celery, and cook for about 5 minutes until softened.
Add Seasonings and Peppers
Stir in the roasted poblano pieces, garlic, spinach, ancho powder, guajillo powder, oregano, cumin, salt, and pepper. Cook for another minute, stirring everything together.
Simmer the Soup
Pour in the chicken stock and milk, then bring everything to a gentle boil. Lower the heat and let it simmer for about 30 minutes to allow the flavors to blend.
Blend the Soup
Remove the pot from heat and stir in the Mexican crema or sour cream. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches for a silky texture.
Serve and Garnish
Ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of chili flakes, sliced peppers, and fresh chopped parsley. Enjoy!
Notes:
Roasting Poblanos – Broiling the peppers until charred gives the soup its signature smoky flavor. Make sure to peel off the skins for a smooth texture.
Adjusting Spice Levels – If you prefer a spicier soup, add more guajillo powder or a pinch of cayenne pepper.
Vegetarian Option – Swap chicken stock for vegetable broth to make it vegetarian-friendly.
Blending Tip – For an ultra-creamy consistency, use an immersion blender directly in the pot or blend in batches.
Serving Suggestions – This soup pairs well with warm corn tortillas, crusty bread, or a sprinkle of crumbled cotija cheese for extra richness.
Nutrition Information:
Calories: ~200 kcal | Protein: ~6g | Carbohydrates: ~18g | Fiber: ~4g | Sugars: ~7g | | Fat: ~14g | Saturated Fat: ~5g | Cholesterol: ~15mg | Sodium: ~500mg
Frequently Asked Questions:
Can I make this soup vegetarian or vegan?
Yes! To make it vegetarian, use vegetable broth instead of chicken stock.
For a vegan version, replace milk with unsweetened almond milk or coconut milk and swap Mexican crema for a dairy-free alternative like cashew cream.
How spicy is this soup?
Roasted poblanos have a mild heat with a touch of smokiness.
If you want more spice, add extra chili flakes, a diced jalapeño, or a pinch of cayenne pepper.
If you prefer it milder, remove all seeds from the poblanos before blending.
Can I roast the poblanos on the stovetop instead of the oven?
Absolutely! You can char them directly over a gas flame or in a dry skillet over high heat, turning them until the skins blacken
. Let them steam in a covered bowl before peeling.
Can I make this soup ahead of time?
Yes! This soup stores well in the refrigerator for up to 4 days.
Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much.
Can I freeze this soup?
Yes, but without the crema or milk added, as dairy can separate when frozen.
Store in an airtight container for up to 3 months.
When ready to serve, reheat and stir in the dairy just before serving.
How do I easily peel the roasted poblano peppers?
After roasting, place the poblanos in a bowl and cover them with plastic wrap or a kitchen towel for 10-15 minutes.
The steam will loosen the skins, making them easier to peel off with your fingers or a paper towel.
Can I use canned or frozen poblano peppers instead of fresh ones?
Fresh poblanos provide the best flavor, but you can use frozen roasted poblanos if needed.
Canned poblanos may work, but they may have a slightly different taste and texture.
What’s the best way to blend the soup for a smooth consistency?
A stick (immersion) blender is the easiest option because you can blend the soup directly in the pot.
If using a countertop blender, blend in batches and be careful of steam buildup by venting the lid slightly.
How can I thicken or thin the soup?
If the soup is too thick, add extra chicken broth or milk a little at a time.
If it’s too thin, let it simmer uncovered for a few minutes to reduce, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and stir until thickened.
What are the best toppings for this soup?
Great toppings include extra Mexican crema, crumbled queso fresco, crispy tortilla strips, avocado slices, roasted corn, or a drizzle of lime juice for added brightness.