Roasted Poblano Soup

There’s something undeniably comforting about a warm bowl of soup, especially when it’s infused with the rich flavors of roasted poblano peppers. This Mouthwatering Roasted Poblano Soup is the perfect dish for chilly nights, cozying up on the couch, or impressing guests at a dinner party. The combination of smokiness from the poblanos, creaminess from the soup base, and hints of spice creates a dish that feels both indulgent and homey. I remember the first time I tried this recipe—my kitchen was filled with the irresistible scent of roasting peppers, and with the first spoonful, I knew I had found a staple for my recipe collection.

What Makes This Recipe Special

What sets this Roasted Poblano Soup apart is its unique blend of flavors and its versatility. Not only is it quick to prepare, but it’s also budget-friendly, making it a solid choice for weeknight dinners or festive gatherings. The mild smokiness from the poblanos balances beautifully with creamy elements, providing comfort without overwhelming your palate.

"This soup is a game changer! I made it for my family dinner and everyone went back for seconds. The smoky flavor is just amazing!” – A delighted home cook.

Step-by-Step Guide to Cooking It

Making this soup is simple and straightforward. Here’s a bird’s eye view of what you can expect when making this comforting dish:

1. Prep: Roast the poblano peppers for a deeper flavor.
2. Sauté: Cook onions and celery until soft.
3. Combine: Add potatoes, garlic, spices, and broth to create the soup base.
4. Blend: Purée until smooth and stir in cream.
5. Finish: Add chicken (or a vegetarian option) and top with fresh cilantro.

These clear steps make it easy for anyone to follow along, whether you’re a seasoned pro or just starting.

Gather Your Ingredients

To whip up this delightful soup, you’ll need the following ingredients:

• 1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
• 3 medium Poblano Peppers (Mildly smoky; swap for jalapeño or serrano for extra heat.)
• 1/4 cup Unsalted Butter (Coconut oil works for a dairy-free option.)
• 1 medium White Onion, diced (Yellow onion can also be used.)
• 1 cup Celery, diced (Leeks are a good alternative.)
• 1 1/2 cups Baby Gold Potatoes, diced (Yukon gold or russet potatoes will work as well.)
• 3 cloves Garlic, minced (Garlic powder is a valid substitute.)
• 1 teaspoon Ground Cumin (Add Moroccan spices for a different flair.)
• 2 teaspoons Red Pepper Flakes (Adjust to your heat preference.)
• Kosher Salt and Black Pepper (Sea salt can be used if desired.)
• 5 cups Lower-Sodium Chicken Broth (Vegetable broth provides a vegetarian option.)
• 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (Rotisserie chicken is a quick alternative.)
• 1 cup Heavy Cream (Full-fat coconut milk or oat milk makes a lighter option.)
• 1/4 cup Cilantro, minced (Fresh parsley is a suitable replacement.)

Step-by-Step Directions

Now that you have your ingredients, let’s get to the cooking!

1. Roast the Poblano Peppers: Turn your oven to broil. Place the poblanos on a baking sheet and roast until the skins are charred, turning occasionally. About 10–15 minutes is sufficient. Once roasted, place the peppers in a bowl covered with plastic wrap to steam. After 10 minutes, peel away the skins, remove the seeds, and chop.

2. Sauté the Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and celery, cooking until soft and translucent, around 5–7 minutes. Stir in the minced garlic, cumin, and red pepper flakes, cooking for an additional 2 minutes until fragrant.

3. Add Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

4. Blend It Up: Once the potatoes are cooked, add the roasted poblano peppers to the pot. Use an immersion blender to purée the soup until smooth. If you prefer, you can transfer it to a countertop blender in batches.

5. Finish the Soup: Stir in the chicken chunks into the soup and simmer until cooked through. Finally, mix in the heavy cream. Taste and adjust seasoning with salt and black pepper as needed.

6. Serve: Garnish with cilantro before diving in!

What to Serve It With

This Roasted Poblano Soup can stand alone as a hearty meal, but here are a few delicious serving suggestions:

• Crusty Bread: A fresh baguette or sourdough loaf to soak up the flavors.
• Tortilla Chips: For a satisfying crunch on the side.
• Salad: A light green salad with a citrus dressing pairs wonderfully.
• Toppings: Consider adding avocado slices, diced tomatoes, or a sprinkle of cheese for extra flavor.

Best Way to Store Mouthwatering Roasted Poblano Soup for Ultimate Comfort

Storing leftovers is a breeze with this soup. Let it cool to room temperature before transferring it to an airtight container.

• Refrigerate: It will last in the fridge for up to 4 days.
• Freeze: For longer storage, freeze the soup in muffin tins for individual portions, then transfer to a freezer-safe bag. It can last up to 3 months in the freezer. Just thaw and reheat gently on the stove or in the microwave.

Tip: Always ensure food gets cooled down quickly and stored correctly to avoid any food safety issues.

Pro Chef Tips

Here are some handy tips to elevate your soup-making game:

• Roasting: Don’t skip the roasting step for the poblanos—this significantly enhances the flavor.
• Texture: If you prefer a chunkier soup, reserve a portion of the potatoes before blending and stir them back into the soup.
• Spice Level: Start with less red pepper flake and taste as you go to strike the perfect balance for your palate.

Flavor Variations

Experimenting with this soup opens up a world of possibilities:

• Add Vegetables: Incorporate corn or zucchini for added texture and nutrients.
• Smoky Flavor Boost: A dash of smoked paprika can amplify the smokiness.
• Herb Infusions: Try adding fresh thyme or oregano to the simmering pot for an aromatic experience.

FAQs

What is the prep time for the Roasted Poblano Soup?

Prep time is approximately 15 minutes, while cooking takes around 30 minutes, making this a quick and delicious meal option.

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth for vegetable broth, and omit the chicken or replace it with beans or tofu for protein.

How do I know if my soup has gone bad?

If the soup has an off smell, unusual texture, or visible mold, it’s best to discard it. Proper storage will help prevent spoilage.

Now that you’re armed with all the details, you can confidently prepare this comforting Roasted Poblano Soup. Enjoy your culinary adventure!

Mouthwatering Roasted Poblano Soup

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A comforting roasted poblano soup filled with rich flavors and a creamy base, perfect for chilly nights or impressing guests.

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Ingredients

Scale 1x2x3x

• 1 tablespoon Olive Oil
• 3 medium Poblano Peppers
• 1/4 cup Unsalted Butter
• 1 medium White Onion, diced
• 1 cup Celery, diced
• 1 1/2 cups Baby Gold Potatoes, diced
• 3 cloves Garlic, minced
• 1 teaspoon Ground Cumin
• 2 teaspoons Red Pepper Flakes
• Kosher Salt and Black Pepper
• 5 cups Lower-Sodium Chicken Broth
• 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
• 1 cup Heavy Cream
• 1/4 cup Cilantro, minced

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Instructions

1. Roast the poblano peppers on a baking sheet under a broiler for 10–15 minutes until charred. Cover and steam for 10 minutes, then peel and chop.
2. In a large pot, heat olive oil and butter over medium heat. Add onion and celery, cooking until soft, about 5–7 minutes. Stir in garlic, cumin, and red pepper flakes, cooking for another 2 minutes.
3. Stir in the diced potatoes, then pour in the chicken broth. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
4. Add roasted poblano peppers and purée the soup until smooth using an immersion blender.
5. Stir in chicken chunks and simmer until cooked through. Mix in heavy cream, adjusting seasoning as needed.
6. Garnish with cilantro before serving.

Notes

Roasting poblano peppers enhances the flavor significantly. For a chunkier soup, reserve some potatoes before blending and stir them back in.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 60mg

Keywords: soup, roasted poblano, comfort food, creamy soup, vegetarian options