Creamy Roasted Poblano Pepper Soup Recipe
This creamy roasted poblano pepper soup features smoky, charred poblano peppers blended into a smooth, flavorful broth enriched with fresh herbs and cream. Perfect served hot or chilled, it's a vibrant and comforting dish with a subtle kick and fresh garnishes like lime juice, cilantro, and optional hot sauce or tomatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Roasted Poblano Peppers
- 4-5 large poblano peppers
- 3 tablespoons olive oil
Sauté Base
- 1/2 cup chopped white onion
- 2-3 cloves garlic, smashed
Soup Liquid and Herbs
- 6 cups chicken broth (can use vegetable broth)
- Salt and freshly ground black pepper, to taste
- 1/3 cup fresh cilantro leaves and stems
- 2 tablespoons fresh mint
Cream and Garnishes
- 1/4 cup whipping cream, plus more for serving
- Fresh limes, for juice
- Optional for garnish: chopped tomatoes, hot sauce, cilantro leaves
Instructions
- Roast the Peppers: Preheat your oven to 425°F. Arrange the poblano peppers on a sheet pan and roast for about 15 minutes. Flip with tongs and continue roasting for another 10 minutes until the skin is charred and peppers are soft. Remove the peppers and place them into a reclosable plastic or paper bag to sweat.
- Peel and Prep Peppers: Once cooled slightly, remove the peppers from the bag and peel off as much of the skin as possible. Discard the stems and most of the seeds. Roughly chop the peeled peppers and set aside.
- Sauté Aromatics and Peppers: While peppers are roasting, heat olive oil in a pan over medium-high heat. Add chopped onions and smashed garlic, sautéing until softened, about 3-4 minutes. Add the chopped poblano peppers and sauté for another 5 minutes. Reduce heat to medium.
- Add Herbs and Broth: Stir in the cilantro leaves and stems along with the fresh mint. Pour in the chicken broth, season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Blend the Soup: Remove the pan from the heat and allow the soup to cool for about 10 minutes. Working in batches, carefully puree the soup in a blender until smooth. Return the blended soup to the pan.
- Finish with Cream: Stir in 1/4 cup of whipping cream. Taste the soup and adjust seasonings as needed.
- Serve: The creamy poblano soup can be served hot or cold. If serving cold, chill the soup uncovered in the refrigerator until fully cooled. Garnish with a drizzle of additional cream, fresh lime juice, cilantro leaves, chopped tomatoes, and a splash of hot sauce if desired for extra heat.
Notes
- Roasting the peppers until charred is key for developing the smoky flavor that defines this soup.
- Peeling the roasted peppers helps remove bitterness and adds smoothness to the soup.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when blending hot liquids — blend in small batches to avoid splatters.
- This soup can be served chilled, making it a great option for warm-weather meals.
- Adjust the amount of hot sauce to control the spice level.
