Poblano Pepper Recipe

Creamy Roasted Poblano Soup is cozy, flavorful, and surprisingly easy to make. Poblanos are mild peppers with a slightly smoky taste, and once roasted they give this soup a rich, restaurant-style flavor without being too spicy.

Why Make This Recipe

This recipe is perfect when you want something comforting but still simple. It’s made with easy ingredients, it blends into a smooth creamy texture, and it’s a great way to use poblano peppers in a family-friendly meal.

How To Make Creamy Roasted Poblano Soup

Ingredients:

• 6 large poblano peppers
• 2 tablespoons olive oil (divided)
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 medium potato, peeled and diced (for thickening)
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice

Optional toppings: tortilla strips, avocado, crema, extra cilantro

Directions:

1. Roast the Poblanos: Broil poblano peppers on a baking sheet, turning until the skin is blistered and charred (about 8–10 minutes). Place in a bowl, cover, and let steam for 10 minutes. Peel off the skin, remove stems and seeds, then roughly chop.
2. Build the Soup: In a large pot, heat 1 tablespoon olive oil. Sauté onion until soft, then add garlic for 30 seconds. Add chopped poblanos, diced potato, cumin, oregano, and broth. Simmer 15–20 minutes until the potato is tender.
3. Blend & Finish: Blend the soup until smooth (immersion blender or carefully in a blender). Return to low heat, stir in cream, lime juice, and cilantro. Warm gently (don’t boil). Taste and adjust salt and pepper.

Prep Time And Nutrition Facts

This soup takes about 15 minutes to prepare and 40 minutes to cook, making a total of 55 minutes. It serves about 4 people, and each serving has roughly 275 calories, with a good balance of healthy fats and nutrients from the poblanos.

How To Serve Creamy Roasted Poblano Soup

Serve this soup hot with tortilla strips, sliced avocado, or a drizzle of crema. It also pairs really well with crusty bread or a simple salad.

How To Store Creamy Roasted Poblano Soup

Let the soup cool, then store it in an airtight container in the fridge for up to 4–5 days. You can freeze it for up to 3 months. Reheat gently on the stove over low heat.

Tips To Make Creamy Roasted Poblano Soup

• Roast the peppers until the skin is well blistered—this adds the best flavor.
• Don’t boil after adding cream to keep it smooth.
• If you want it thicker, use an extra ½ potato.
• If you want it spicier, add a small jalapeño while simmering.

Health And Benefits Of This Recipe

Poblano peppers are rich in vitamin C and antioxidants, and this soup includes ingredients that make it filling without needing a lot of meat. The potato adds natural thickness, and you can easily make it lighter by using milk or dairy-free cream.

Variation (If Any)

• Dairy-free: use coconut cream instead of heavy cream.
• Protein boost: stir in shredded chicken.
• Extra veggies: add spinach after blending and let it wilt.

FAQs

What toppings go best with this soup? Tortilla strips, avocado, crema, lime, and cilantro are all great options.

Are poblano peppers spicy? Poblanos are usually mild with a gentle warmth, making them family-friendly.

Do I have to roast the poblanos? Roasting is highly recommended because it adds smoky flavor and makes the soup taste much better.

Can I make this soup ahead of time? Yes, it tastes even better the next day. Store in the fridge and reheat gently.

Can I freeze this soup? Yes, freeze up to 3 months. Thaw in the fridge overnight before reheating.

How do I make it thicker? Add more potato or simmer longer before blending.

How do I make it less spicy? Poblanos are mild, but to reduce heat even more, remove all seeds and membranes.

Creamy Roasted Poblano Soup

A cozy and flavorful soup made with roasted poblanos, creamy ingredients, and aromatic spices. Perfect for a comforting family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Mexican

Calories: 275

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 large poblano peppers
• 2 tablespoons olive oil divided
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 medium potato, peeled and diced for thickening
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream or coconut cream for dairy-free
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• to taste Salt and pepper
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice

Optional Toppings

• tortilla strips
• avocado
• crema
• extra cilantro

Method

 

Roasting the Poblanos

1. Broil poblano peppers on a baking sheet, turning until the skin is blistered and charred (about 8–10 minutes).
2. Place in a bowl, cover, and let steam for 10 minutes.
3. Peel off the skin, remove stems and seeds, then roughly chop.

Building the Soup

1. In a large pot, heat 1 tablespoon olive oil.
2. Sauté onion until soft, then add garlic for 30 seconds.
3. Add chopped poblanos, diced potato, cumin, oregano, and broth.
4. Simmer 15–20 minutes until the potato is tender.

Blending & Finishing

1. Blend the soup until smooth (using an immersion blender or carefully in a blender).
2. Return to low heat, stir in cream, lime juice, and cilantro.
3. Warm gently (don’t boil).
4. Taste and adjust salt and pepper.

Notes

Roast the peppers until the skin is well blistered for the best flavor. Don't boil after adding cream to keep it smooth.