Roasted Poblano Soup Recipe is creamy, smoky and very easy to make at home. This soup is perfect for cozy dinners or lunch. The roasted poblanos give a rich, smoky flavor that everyone loves.
You only need a few simple ingredients and basic kitchen tools. This soup is comforting, flavorful and healthy. It is also quick to prepare.
In this blog, I will show you how to make Roasted Poblano Soup step by step. You will also find the ingredients for Roasted Poblano Soup and useful tips to make it perfect every time.
My Experience With This Soup
I made this Roasted Poblano Soup last week for dinner. The smell of roasted peppers filled the kitchen. The soup was creamy, smoky and slightly spicy. My family loved it.
It was smooth and comforting. I served it with crusty bread and everyone enjoyed it. The best part is it is easy to make, even on busy days. This recipe is forgiving and can be adjusted for more or less spice. I always keep this soup recipe handy for cold evenings.
Recipe Card Info
- Recipe Name: Roasted Poblano Soup
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Soup
- Cuisine: Mexican
- Calories: 180 kcal per serving
Equipment List
- Baking sheet
- Blender or immersion blender
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients You Need for Roasted Poblano Soup
- 4 large poblano peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
- Optional toppings: tortilla strips, cheese, sour cream, chopped cilantro
Step-by-Step Guide
- Roast the Poblanos
Place peppers on a baking sheet. Roast at 425°F for 15 minutes. Turn to char all sides. - Peel and Seed
Once roasted, place peppers in a bowl. Cover for 5 minutes. Peel skin and remove seeds. - Cook Onion and Garlic
In a pot, heat olive oil. Add chopped onion and garlic. Sauté until soft and fragrant. - Add Poblanos and Spices
Add roasted poblanos and cumin to the pot. Stir for a minute to release flavors. - Add Broth
Pour in chicken or vegetable broth. Bring to a gentle boil for 10 minutes. - Blend the Soup
Use a blender or immersion blender to puree until smooth and creamy. - Add Cream
Return soup to pot. Stir in heavy cream. Heat gently without boiling. - Season to Taste
Add salt and pepper. Taste and adjust seasoning as needed. - Serve the Soup
Pour into bowls. Add optional toppings like tortilla strips or cheese for extra flavor.
Tips to Make the Best Roasted Poblano Soup
- Roast peppers until skin is charred for smoky flavor.
- Peel peppers carefully to avoid bitter burnt skin.
- Use an immersion blender for smooth, creamy texture.
- Adjust cream for lighter or richer soup.
- Season gradually and taste often to balance flavors.
Common Mistakes to Avoid
- Not roasting peppers enough, soup will be less smoky.
- Leaving skin on, can make soup bitter.
- Overcooking cream, it can curdle.
- Using too much salt at first, hard to fix later.
- Skipping broth, soup will be too thick.
Serving Suggestions
Serve Roasted Poblano Soup with warm tortilla bread or grilled cheese. Add tortilla strips or shredded cheese on top for extra taste.
You can also serve with a dollop of sour cream or fresh cilantro. This soup makes a perfect starter for Mexican-themed meals or a comforting lunch.
Variations You Can Try
- Spicy Version: Add 1 small jalapeño while roasting for heat.
- Vegan Option: Use coconut milk instead of cream.
- Cheesy Twist: Add shredded cheddar or Monterey Jack before serving.
- Smoky Flavor: Roast a few tomatoes with the peppers for added depth.
- Herbal Touch: Add fresh cilantro or parsley before blending.
Storage and Reheating Tips
- Store in airtight container in the refrigerator for 3 days.
- Reheat gently on stove, do not boil after adding cream.
- Freeze in portions for up to 2 months.
- Thaw overnight in refrigerator before reheating.
- Stir occasionally while reheating for smooth consistency.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Fat | 12 g |
| Carbs | 14 g |
| Protein | 3 g |
| Sugar | 5 g |
Health Benefits
Roasted Poblano Soup is rich in vitamins from peppers. Poblanos contain vitamin C and antioxidants. Using a light cream or coconut milk keeps it lower in fat.
Garlic and onions add flavor and health benefits. This soup is a comforting, nutritious option for cold days or a light meal.
Roasted Poblano Soup Recipe
Ingredients
- 4 large poblano peppers
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
- Optional toppings: tortilla strips cheese, sour cream, chopped cilantro
Instructions
Roast the Poblanos
- Place peppers on a baking sheet. Roast at 425°F for 15 minutes. Turn to char all sides.
Peel and Seed
- Once roasted, place peppers in a bowl. Cover for 5 minutes. Peel skin and remove seeds.
Cook Onion and Garlic
- In a pot, heat olive oil. Add chopped onion and garlic. Sauté until soft and fragrant.
Add Poblanos and Spices
- Add roasted poblanos and cumin to the pot. Stir for a minute to release flavors.
Add Broth
- Pour in chicken or vegetable broth. Bring to a gentle boil for 10 minutes.
Blend the Soup
- Use a blender or immersion blender to puree until smooth and creamy.
Add Cream
- Return soup to pot. Stir in heavy cream. Heat gently without boiling.
Season to Taste
- Add salt and pepper. Taste and adjust seasoning as needed.
Serve the Soup
- Pour into bowls. Add optional toppings like tortilla strips or cheese for extra flavor.
Notes
- Roast peppers until skin is charred for smoky flavor.
- Peel peppers carefully to avoid bitter burnt skin.
- Use an immersion blender for smooth, creamy texture.
- Adjust cream for lighter or richer soup.
- Season gradually and taste often to balance flavors.
FAQs about Roasted Poblano Soup
Q1: Can I make this soup ahead of time?
Yes, you can make it a day before. Refrigerate and reheat gently.
Q2: Can I use canned peppers instead of fresh?
Yes, roasted canned poblano peppers work. Flavor is slightly different but still good.
Q3: Can I make it vegan?
Absolutely. Use vegetable broth and coconut milk instead of cream.
Q4: How spicy is this soup?
Mildly spicy. You can adjust by removing seeds or adding jalapeños.
Final Thoughts
This Roasted Poblano Soup Recipe is easy, creamy and smoky. It’s perfect for beginners and busy cooks. The roasted peppers give a rich flavor without much effort.
Serve it with bread or toppings for extra taste. Follow the step-by-step guide and enjoy a healthy, comforting soup at home. This recipe is sure to become a favorite in your household.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!