Roasted Poblano Soup

Hey, welcome to my kitchen! Today, I want to share a recipe that is near and dear to my heart. It’s a rich, smoky, and incredibly creamy Roasted Poblano Soup. If you’re looking for a meal that feels like a warm hug in a bowl, you’ve found it.

I first had a soup like this at a tiny restaurant on a rainy day, and I’ve been obsessed ever since. This isn’t just any old soup. It’s a tribute to the amazing poblano pepper, a cornerstone of Mexican cooking.

Poblanos are incredible. They’re the star in dishes like chiles rellenos and complex mole sauces. They have this mild, earthy heat that gets even better when you roast them. My recipe takes that amazing, authentic flavor and borrows a little trick from classic European cooking. What’s the trick? A simple paste of butter and flour, called a roux. It builds this velvety, smooth texture without making the soup feel too heavy.

It’s the perfect blend of rustic Mexican taste and a simple cooking method. The result? A truly unforgettable soup.

So, grab your apron, and let’s get started. I’ll walk you through every single step.

What to Expect: Your Cooking Game Plan

Before we get our hands dirty, let’s look at the big picture. This soup is simple enough for a beginner, but the flavor is deep enough to wow anyone.

Time Commitment: You’ll want to set aside about an hour from start to finish. That’s roughly 30 minutes for prep (mostly roasting the peppers) and another 30 minutes of cooking.

How Much Does It Make? This recipe makes about 3 hearty bowls. The good news? It’s super easy to make more or less. I made this little table to help you adjust the main ingredients on the fly.

Servings	Poblano Peppers	Onion	Garlic Cloves	Butter & Flour	Stock
1-2	2-3 peppers	½ onion	2 cloves	1.5 tbsp each	2 cups
3-4 (This Recipe)	4-5 peppers	1 onion	4 cloves	3 tbsp each	4 cups
6-8	8-10 peppers	2 onions	8 cloves	6 tbsp each	8 cups

Difficulty Level: I’d call this one easy-to-medium. Honestly, the only part that takes a little patience is roasting and peeling the peppers. But don’t worry, I have a pro tip that makes it a total breeze. The rest is just simple stirring and simmering.

Equipment You’ll Need: Nothing fancy, I promise!

• A baking sheet for the peppers.
• A medium-to-large pot or a Dutch oven.
• A blender. Safety first! An immersion (stick) blender is awesome because you can blend right in the pot. If you’re using a regular blender, I’ll show you how to do it safely below.

Want to prep ahead? You totally can. The peppers can be roasted, peeled, and stored in an airtight container in the fridge for up to 2 days. You could even make the whole soup ahead of time and just gently reheat it when you’re ready to eat.

The Ingredients: Building Blocks of Flavor

Great soup starts with great ingredients. Let’s talk about what you’ll need for this roasted poblano soup and why each part is so important.

The ingredient list is nice and simple. We’re focusing on quality, not quantity.

The star of the show, of course, is 4-5 large poblano peppers. When you’re at the store, look for peppers that are firm, shiny, and have a deep, dark green color. Those will have the best flavor. We’ll also need one onion and four garlic cloves to build our flavor base.

For that incredible creaminess, we’ll use 3 tablespoons of butter and 3 tablespoons of all-purpose flour. This simple paste is the secret to a thick, velvety soup that holds its texture perfectly. To turn this into soup, you’ll need 4 cups of stock. Chicken stock gives it a wonderful depth, but a good vegetable stock works just as well if you want to keep it vegetarian. A personal tip: I try to use low-sodium stock so I can control the saltiness myself at the end.

For seasoning, we’re keeping it simple and authentic with 2 teaspoons of Mexican oregano (it’s more earthy and citrusy than the stuff you put on pizza) and a pinch of cumin. And, of course, salt and freshly ground black pepper to taste.

Finally, the toppings! They aren’t just for looks—they complete the dish. The coolness of Mexican Crema (or sour cream/heavy cream), the bright, fresh pop of finely chopped cilantro stems, and a few dashes of your favorite hot sauce add layers of texture and a bit of acid to cut through the richness.

Step-by-Step Method: Let’s Cook Together

Alright, let’s do this. I’ll share all the little signs, smells, and tips to make sure your soup turns out perfect.

Stage 1: Roasting the Poblanos

First things first, get your oven preheating to 400°F (200°C). Wash your poblanos and lay them out on a baking sheet. Pop them in the oven for about 25-30 minutes. Make sure to give them a flip about halfway through so they cook evenly.

• What to look for: The skins will puff up, get blistery, and start to char in spots. They’ll look mottled black and green.
• What to smell: Your kitchen is about to fill with the most amazing smoky, slightly sweet smell. That’s pure flavor!

Pro Tip: As soon as they’re done, move the hot peppers into a bowl and cover it tightly with plastic wrap. Or, toss them in a paper bag and roll it closed. Let them steam for about 10-15 minutes. This is the magic trick that makes the skins practically slide right off!

Stage 2: Building the Aromatic Base

While those peppers are steaming, let’s get our flavor base going. In your soup pot, melt the butter over medium heat. Roughly chop your onion and add it to the pot. Let it cook for 5-7 minutes.

• What to look for: The onions should get soft and look translucent. Don’t rush this part. You’re slowly bringing out their sweetness, not just browning them. A common mistake is having the heat too high—the butter and onions will burn before they get sweet.

Next, mince your garlic and toss it in with the onions. Stir it constantly for just about 30-60 seconds. Garlic burns fast, so don’t walk away! You’ll know it’s ready when it smells incredibly fragrant.

Stage 3: Creating the Soup Base

Now, sprinkle the flour over your onion and garlic mixture. Stir it well until it forms a thick paste. Let this cook for another minute or two, still stirring. This little step cooks out that raw flour taste.

Slowly pour in your stock, whisking as you go to make sure you don’t get any lumps. Add your Mexican oregano, cumin, salt, and a good amount of freshly cracked black pepper. Bring it all to a gentle simmer and let it cook for about 8 minutes. You’ll see it start to thicken up into a beautiful, savory base.

Stage 4: Blending to Velvety Perfection

By now, your peppers should be cool enough to touch. The skins should peel away easily. Just pull off as much as you can. Don’t worry if a few tiny flecks of char are left behind; they just add character! Pull off the stems, scrape out the seeds, give the peppers a rough chop, and add them to your pot.

Now, it’s time to blend.

• If you have an immersion blender: Just stick it right in the pot and blend until the soup is completely smooth. It will turn a lovely pale green color.
• If you’re using a standard blender: This is where you need to be extra careful. Never fill a blender more than halfway with hot liquid. Take that little plastic cap out of the blender lid and cover the hole with a folded kitchen towel. This lets the steam escape safely. You’ll probably need to blend in two batches.

A common mistake is sealing the lid on a blender full of hot soup. Steam can build up pressure and cause the lid to blow off, creating a dangerous mess. Always vent the lid!

Stage 5: The Finishing Touches

Pour your blended soup back into the pot and let it simmer for another 5-10 minutes. This is when all the flavors really get to know each other and deepen.

Now for the most important part: taste it. The saltiness of your stock will determine how much more seasoning you need. I usually add another ¼ teaspoon of salt at this point, but you should season it to your own taste.

Variations & Customization: Make It Your Own

Okay, now for the fun part: making this soup yours. This recipe is super flexible. Here are a few ideas:

• For a gluten-free version: Just skip the flour. To thicken the soup, you can add a peeled and diced potato to the broth while it simmers (it blends up and works as a natural thickener). Or, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry and stir that in at the end.
• To make it vegan: Use olive oil or vegan butter, a rich vegetable stock, and swap the Crema for full-fat coconut milk or a drizzle of cashew cream.
• Want to change the spice level? Poblanos are pretty mild.¹ For a little extra kick, roast a jalapeño along with the poblanos. For a smokier, more intense heat, blend in half of a canned chipotle pepper in adobo sauce.
• Feeling fancy? To make it look like it came from a high-end restaurant, garnish with crumbled cotija cheese, toasted pepitas (pumpkin seeds), or a swirl of cilantro-infused oil.
• To make it a heartier meal: Stir in some roasted corn or shredded chicken after you’ve blended the soup.

Serving & Storage: Enjoying Your Creation

Serving this soup is half the fun. Ladle the hot, creamy soup into warm bowls. Make a pretty swirl with the Mexican Crema, sprinkle on the chopped cilantro and some black pepper, and finish with a few dashes of hot sauce. That little bit of acid from hot sauce or a squeeze of lime is key—it cuts through the richness and makes all the flavors sing.

This soup is definitely a meal on its own, but it’s also great with crusty bread for dipping, a cheesy quesadilla, or a simple green salad.

Leftovers are fantastic! Seriously. Store the soup in an airtight container in the fridge for up to 4 days. When you’re ready to eat it again, reheat it gently on the stove over low heat. Try not to let it boil, as that can sometimes make creamy soups separate.

You can also freeze this soup. For the best texture, freeze it before adding any dairy. Let it thaw in the fridge overnight, reheat it slowly, and then add your fresh Crema and cilantro when you serve it.

Enjoy every single spoonful!

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