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Roasted Poblano Soup with Cream and Spicy Garnishes Recipe

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4.3 from 5 reviews

This Roasted Poblano Soup is a flavorful Mexican-inspired dish featuring smoky, charred poblano peppers blended into a creamy and comforting soup. With a blend of aromatic spices, fresh vegetables, and a touch of Mexican crema, this soup is perfect for a warming meal that is both rich and vibrant.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Peppers

  • 1 pound poblano peppers (about 8-10 poblano peppers)
  • 1 tablespoon olive oil (for roasting and cooking)

Vegetables

  • 1 medium onion, chopped (white or yellow)
  • 1 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup chopped spinach (loosely packed)

Spices and Seasonings

  • 1 tablespoon ancho powder
  • 1 teaspoon guajillo powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste

Liquids

  • 2 cups chicken stock
  • 1 cup milk
  • ¼ cup Mexican crema (or sour cream)

For Serving

  • Spicy chili oil
  • Chili flakes
  • Pepper slices
  • Fresh chopped parsley

Instructions

  1. Broil the Poblanos: Preheat your oven’s broiler. Slice the poblano peppers lengthwise in half and arrange them skin side up on a lightly oiled baking sheet.
  2. Roast the Peppers: Broil the poblano halves for about 15 minutes until the skins are charred and blackened, causing the peppers to puff up.
  3. Peel and Prep Poblanos: Remove the roasted peppers from the oven and allow them to cool slightly. Peel off the skins and discard them along with the seeds and stems. Roughly chop the roasted poblanos and set aside.
  4. Sauté Vegetables: While the poblanos are roasting, heat a large pot over medium heat and add olive oil. Add chopped onion, carrot, and celery and cook for about 5 minutes until softened.
  5. Add Poblanos and Seasonings: Stir in the chopped roasted poblanos, garlic, spinach, ancho powder, guajillo powder, Mexican oregano, cumin, salt, and pepper. Cook for another minute, stirring constantly.
  6. Simmer Soup: Pour in the chicken stock and milk and bring the mixture to a quick boil. Then reduce the heat and let it simmer for approximately 30 minutes to develop deep flavors.
  7. Add Creaminess: Remove the pot from heat and stir in the Mexican crema or sour cream until fully incorporated into the soup.
  8. Blend the Soup: Use an immersion (stick) blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender or food processor and blend until thin and creamy.
  9. Serve and Garnish: Ladle the soup into serving bowls and garnish with spicy chili oil, chili flakes, sliced peppers, and freshly chopped parsley for an added kick and freshness.

Notes

  • When broiling the poblanos, monitor carefully to avoid burning beyond charred skin, which is desired for flavor.
  • Peeling the poblanos is easier once they’ve slightly cooled; using gloves is recommended to avoid irritation from the pepper oils.
  • Substitute vegetable broth for a vegetarian version, and swap crema for a vegan sour cream alternative to make it vegan.
  • Adjust spicy garnishes to your heat preference or omit for milder flavor.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://cheftinaskitchen.com/roasted-poblano-soup-with-cream-and-spicy-garnishes-recipe/