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Roasted Poblano Soup

Roasted Poblano Soup
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This is pure comfort food. A velvety, smoky soup that tastes like a warm hug in a bowl. Roasting the poblano peppers brings out a deep, incredible flavor that’s rich but surprisingly mild. It’s the perfect easy-but-impressive meal.

Ingredients

Scale
  • 4–5 large poblano peppers
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable stock (low-sodium is best!)
  • 2 tsp Mexican oregano
  • Pinch of cumin
  • Salt and freshly ground black pepper, to taste

For Serving (don’t skip these!)

  • Mexican crema or sour cream
  • Freshly chopped cilantro
  • Your favorite hot sauce
  • A squeeze of lime juice

Instructions

  1. Roast the Peppers: Place whole poblanos on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, flipping halfway. The skins should be blistered and charred.
  2. Steam & Peel: Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap (or place in a paper bag). Let them steam for 10-15 minutes. This makes the skins super easy to peel off. Once cool enough to handle, peel, de-stem, and de-seed the peppers.
  3. Build the Base: While the peppers steam, melt the butter in a large pot over medium heat. Add the onion and cook for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for just one more minute until fragrant.
  4. Make it Creamy: Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw taste. Slowly whisk in the stock until smooth. Add the Mexican oregano, cumin, salt, and pepper. Bring to a simmer and let it thicken for about 8 minutes.
  5. Blend the Soup: Roughly chop your peeled peppers and add them to the pot. Use an immersion blender to blend the soup until it’s completely smooth and pale green. Safety Tip: If using a regular blender, work in batches, never fill it more than halfway, and remove the lid’s center cap to let steam escape.
  6. Finish & Season: Let the soup simmer for another 5-10 minutes for the flavors to meld together. Taste it one last time and add more salt and pepper if it needs it.
  7. Serve: Ladle into bowls and top generously with a swirl of crema, a sprinkle of cilantro, and a few dashes of hot sauce.

Notes

  • Serving Suggestions: This soup is a star on its own, but it’s fantastic with a cheesy quesadilla or some crusty bread for dipping.
  • My #1 Tip: Don’t skip the steaming step for the peppers! It is the single best trick for getting those pesky skins off without a fight.
  • Storage & Reheating:
    • Fridge: Leftovers are amazing! Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat, being careful not to boil it.
    • Freezer: This soup freezes beautifully. For best results, freeze it before adding any crema or other dairy. Thaw overnight in the fridge before reheating.

Find it online: https://sabormexicana.com/roasted-poblano-soup/