Go Back
Stuffed poblano pepper

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
Cook Time 40 minutes
Total Time 55 minutes
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.