Roasted Poblano Soup Recipe Best Creamy Comfort Food

Introduction

There’s nothing quite like the smoky aroma of roasted poblano peppers wafting through your kitchen. It’s the kind of comforting scent that makes you feel warm inside, even when the weather outside is less than friendly. I first discovered the magic of roasted poblano soup on a chilly autumn evening, and let me tell you, it was love at first spoonful.

This roasted poblano soup is the perfect blend of smoky, slightly spicy peppers and creamy, velvety goodness. It’s hearty enough for a main course yet light enough to enjoy as a starter. Whether you’re looking for a cozy dinner or a dish to impress guests, this soup has got you covered. Plus, it’s surprisingly easy to make, even if you’re not a pro in the kitchen.

What makes this recipe truly special is its balance of flavors—roasted poblano peppers bring smoky depth, while the creamy base ties everything together in a way that feels indulgent but not overwhelming. If you’re ready to experience comfort in a bowl, keep reading for all the tips, tricks, and steps to make this roasted poblano soup recipe your new favorite.

Why You’ll Love This Recipe

• Rich and Creamy Texture: This soup is silky smooth with just the right amount of creaminess.
• Smoky and Flavorful: Roasting the poblano peppers brings out a depth of flavor you can’t get any other way.
• Easy to Make: With simple steps and straightforward ingredients, this recipe is perfect for both beginners and seasoned cooks.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a cozy gathering, this soup is always a hit.
• Customizable: You can tweak the recipe to suit your taste or dietary preferences with ease.
• Comfort in Every Bite: This soup wraps you in warmth and fills you up without weighing you down.

What really sets this roasted poblano soup apart is the way it combines a smoky, slightly spicy flavor profile with a creamy texture that feels indulgent but is surprisingly light. It’s the kind of soup that makes you pause and savor every spoonful. Plus, it’s a great way to incorporate veggies into your meal without it feeling like a chore. Trust me, you’ll be craving this one all year long!

What Ingredients You Will Need

This roasted poblano soup is made with simple, wholesome ingredients that work together to create a comforting and flavorful dish. You’ll love how easy it is to find everything you need—and you might already have many of these items in your pantry!

• Poblano peppers: 4 large, fresh poblanos (roasting brings out their smoky flavor!)
• Onion: 1 medium-sized onion, diced (adds sweetness and depth)
• Garlic: 3 cloves, minced (because garlic makes everything better)
• Chicken or vegetable broth: 4 cups (use low-sodium for better control over seasoning)
• Heavy cream: 1 cup (for that velvety texture)
• Butter: 2 tablespoons (adds richness)
• Flour: 2 tablespoons (to thicken the soup)
• Salt and pepper: To taste
• Cilantro: Fresh, chopped, for garnish
• Optional toppings: Shredded cheese, diced avocado, tortilla strips, or sour cream.

If you’d like to make this recipe vegetarian, simply swap the chicken broth for vegetable broth. For a dairy-free version, try using coconut milk or almond milk instead of heavy cream—it’ll still be creamy and delicious!

Equipment Needed

• Oven or broiler: Essential for roasting the poblano peppers to perfection.
• Blender or immersion blender: For achieving that smooth, creamy texture.
• Large pot: You’ll need this to cook the soup and blend the flavors together.
• Knife and cutting board: For chopping the vegetables and peppers.
• Tongs: Handy for turning the peppers while roasting them.
• Skillet: To sauté the onions and garlic.

If you don’t have a broiler, you can roast the peppers directly over a gas stove flame or on a grill. For blending, both countertop blenders and immersion blenders work well—you can even mash by hand for a chunkier texture!

Preparation Method

1. Roast the Poblano Peppers: Preheat your oven to broil. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered.
2. Steam the Peppers: Immediately transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes—this makes peeling the skins much easier.
3. Peel and Chop: Once cooled, peel off the charred skins, remove the stems and seeds, and chop the peppers into small pieces. (Don’t worry if some skin stays on—it adds flavor!)
4. Prepare the Base: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
5. Make the Soup: Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Gradually add the chicken or vegetable broth, whisking to avoid lumps.
6. Add the Peppers: Stir in the chopped roasted poblano peppers. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
7. Blend: Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend just half of the soup.
8. Add the Cream: Stir in the heavy cream and cook for an additional 5 minutes on low heat. Adjust salt and pepper to taste.
9. Garnish and Serve: Serve the soup hot, garnished with fresh cilantro and any optional toppings like shredded cheese or tortilla strips.

If your soup feels too thick, add a bit more broth to thin it out. And don’t forget to taste-test along the way—it’s the best part of cooking!

Cooking Tips & Techniques

• Char the Peppers Properly: Don’t be afraid to let the peppers get deeply charred—it adds that smoky flavor.
• Steam for Easy Peeling: Covering the peppers after roasting helps loosen the skins, making them easier to peel.
• Use Fresh Ingredients: Fresh poblano peppers and garlic make all the difference in flavor.
• Blending Tips: Blend part of the soup for a creamy texture while keeping a few chunks for added bite.
• Don’t Rush the Simmer: Give the flavors time to develop by letting the soup simmer gently for at least 15 minutes.

Remember, cooking is all about experimenting! Adjust the seasoning and texture to your liking as you go.

Variations & Adaptations

• Spicy Version: Add a diced jalapeño or serrano pepper for extra heat.
• Vegetarian Twist: Swap the chicken broth for vegetable broth and use plant-based cream.
• Low-Carb Option: Replace the flour with almond flour or a low-carb thickener like xanthan gum.
• Cheesy Delight: Stir in shredded cheddar or pepper jack cheese for a cheesy upgrade.
• Seasonal Additions: Add roasted corn or diced tomatoes for a summery vibe.

My personal favorite variation is adding a splash of lime juice and topping the soup with crispy tortilla strips—it’s the perfect balance of creamy and crunchy!

Serving & Storage Suggestions

This roasted poblano soup is best served hot, straight from the pot. Ladle it into bowls and garnish with fresh cilantro, shredded cheese, or diced avocado for a pop of color and flavor. Pair it with crusty bread or a side of tortilla chips for an extra satisfying meal.

To store leftovers, let the soup cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or cream to revive the texture if needed.

Pro tip: The flavors deepen even more after a day in the fridge, making this soup a great make-ahead option for meal prep!

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile of this comforting soup:

• Calories: Approximately 220 per serving
• Protein: 5g (thanks to the cream and broth)
• Carbs: 15g
• Fat: 14g

Poblano peppers are rich in vitamins A and C, which boost immune health, while garlic provides anti-inflammatory benefits. If you opt for vegetable broth and dairy-free cream, this recipe can easily fit into vegan or gluten-free diets.

Conclusion

If you’re looking for a soup recipe that’s comforting, flavorful, and easy to make, this roasted poblano soup is the one for you. It’s a dish I find myself coming back to time and time again—it’s that good. Whether you’re cooking for yourself or feeding a crowd, this soup is guaranteed to impress while keeping things simple.

Roasted Poblano Soup Recipe Best Creamy Comfort Food

Print Recipe

A smoky, slightly spicy roasted poblano soup with a creamy, velvety texture that’s perfect for cozy dinners or gatherings.

• Author: Lucy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 large poblano peppers
• 1 medium-sized onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: shredded cheese, diced avocado, tortilla strips, or sour cream

Instructions

1. Preheat your oven to broil. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered.
2. Immediately transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
3. Once cooled, peel off the charred skins, remove the stems and seeds, and chop the peppers into small pieces.
4. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
5. Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Gradually add the chicken or vegetable broth, whisking to avoid lumps.
6. Stir in the chopped roasted poblano peppers. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
7. Using an immersion blender, blend the soup until smooth and creamy. Blend just half of the soup for a chunkier texture if preferred.
8. Stir in the heavy cream and cook for an additional 5 minutes on low heat. Adjust salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro and optional toppings like shredded cheese or tortilla strips.

Notes

For a vegetarian version, use vegetable broth. For a dairy-free option, substitute heavy cream with coconut milk or almond milk. Adjust seasoning and texture to your liking.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 3
• Sodium: 450
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 15
• Fiber: 2
• Protein: 5

Keywords: roasted poblano soup, creamy soup, smoky soup, Mexican soup, comfort food, easy soup recipe