Have you ever tasted a soup that perfectly balances smoky depth with creamy comfort? Roasted Poblano Soup delivers this exceptional combination, transforming humble peppers into a velvety, flavor-packed bowl of Mexican-inspired goodness. This Roasted Poblano Soup brings the authentic taste of Mexican cuisine right to your kitchen with its charred peppers, aromatic spices, and silky texture that’s both comforting and sophisticated. Whether you’re looking for a standout starter or a satisfying main dish, this recipe promises to elevate your soup game.
Ingredients List
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 large white onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or Mexican crema)
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional garnishes: diced avocado, tortilla strips, crumbled queso fresco, sour cream, extra cilantro
Substitutions: For a lighter version, replace heavy cream with half-and-half or coconut milk. Vegetarians can use vegetable broth, while those seeking extra protein might add shredded chicken or white beans.
Timing
- Prep time: 20 minutes
- Roasting time: 15 minutes
- Cooking time: 25 minutes
- Total time: 1 hour
This Roasted Poblano Soup saves you approximately 30 minutes compared to traditional Mexican soups that require extended simmering. Perfect for a weeknight dinner while still delivering authentic flavor!
Step 1: Roast the Poblano Peppers
Place poblano peppers on a baking sheet under the broiler for 5-7 minutes per side until skin is charred and blistered. Transfer to a paper bag or bowl covered with plastic wrap and let steam for 10 minutes. This steaming process makes the skins easier to remove.
Step 2: Prepare the Peppers
Once cooled, peel away the charred skin, remove stems and seeds, and roughly chop the peppers. For a milder soup, rinse the peppers under cold water to remove more of the seeds and membranes.
Step 3: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic, cumin, and oregano, cooking for another minute until fragrant. Stirring frequently prevents burning the garlic, which would create bitter notes.
Step 4: Blend the Soup
Add roasted poblanos and broth to the pot and bring to a simmer for 10 minutes. Working in batches, transfer the mixture to a blender and purée until smooth. Be careful with hot liquid – never fill the blender more than halfway.
Step 5: Finish and Serve
Return the puréed soup to the pot over low heat. Stir in the cream, cilantro, and lime juice. Season with salt and pepper to taste. Warm through without boiling (to prevent the cream from curdling). Serve with your choice of garnishes.
Nutritional Information
Per serving (about 1.5 cups):
- Calories: 245
- Protein: 3g
- Carbohydrates: 9g
- Fat: 22g
- Fiber: 2g
- Vitamin C: 80% of daily value
- Vitamin A: 15% of daily value
Healthier Alternatives for the Recipe
Make this Roasted Poblano Soup fit your dietary needs with these modifications:
- Vegan version: Substitute coconut cream for heavy cream and use vegetable broth
- Low-carb: Skip any added corn or flour thickeners
- Dairy-free: Use cashew cream instead of heavy cream
- Higher protein: Add 1 cup of white beans or 2 cups of shredded chicken
For a heartier side dish to complement this soup, try these Creamy Savory Mashed Sweet Potatoes for a complete meal.
Serving Suggestions
Serve this Roasted Poblano Soup in pre-warmed bowls to maintain temperature. Create a toppings bar with crispy tortilla strips, diced avocado, lime wedges, and crumbled queso fresco for guests to customize their bowls. For an elegant presentation, drizzle cream in a spiral pattern and drag a toothpick through it to create a decorative web effect.
Common Mistakes to Avoid
- Undercharring the peppers – The more blistered the skin, the easier to peel and the smokier the flavor
- Skipping the blending stage – Thorough blending creates that signature silky texture
- Boiling after adding cream – This causes curdling; keep heat low after adding dairy
- Over-seasoning early – Poblanos vary in heat, so taste and adjust seasonings after blending
Storing Tips for the Recipe
This Roasted Poblano Soup keeps well in an airtight container in the refrigerator for up to 3 days. For freezing, store without the cream for up to 3 months, then add cream after reheating. When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent scorching.
Conclusion
This Roasted Poblano Soup brings restaurant-quality Mexican flavors to your table with minimal effort. The combination of smoky, charred peppers with velvety cream creates an unforgettable soup experience that’s perfect for any season. Give this recipe a try and discover why it’s quickly becoming a favorite among home cooks looking for something beyond ordinary soup recipes. For more inspiration, check out our collection of Mexican-inspired recipes on Pinterest.
FAQs
Can I make this soup less spicy?
Yes! Remove all seeds and membranes from the poblanos, or substitute one or two poblanos with green bell peppers for a milder flavor.
Is there a way to make this soup ahead for a party?
Absolutely! Prepare the soup up to the point of adding cream, refrigerate for up to 2 days, then reheat gently and add cream just before serving.
What can I do if my soup isn’t thick enough?
For a thicker consistency, blend in 1-2 small boiled potatoes, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding to the hot soup.
Can I roast the peppers on a gas stove instead of the broiler?
Yes! Place peppers directly over the flame of a gas burner, turning occasionally with tongs until charred all over.
What’s the best type of blender to use for this soup?
An immersion blender works well and minimizes cleanup, but a standard blender creates the silkiest texture. Just be careful when blending hot liquids.
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