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Roasted Poblano Soup

A comforting and flavorful roasted poblano soup, perfect for chilly evenings and gatherings, bringing warmth and joy to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large poblano peppers These charred beauties add a signature smoky flavor.
  • 1 medium onion, diced Adds sweetness to balance the soup’s spice.
  • 2 cloves garlic, minced Provides an aromatic touch.
  • 2 cups vegetable broth Use homemade for extra flavor.
  • 1 cup cream or Greek yogurt Use cream for richness or Greek yogurt for a lighter version.
  • Salt and pepper Essential for seasoning according to taste.
  • A squeeze of lime Adds brightness to the flavors.
  • Optional garnishes: cilantro, avocado, or tortilla strips For a delightful finish.

Method
 

Preparation & Roasting
  1. Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes until their skin is charred and blistered.
  2. While the peppers roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and stir for another minute until fragrant.
Peeling & Combining
  1. Remove the roasted peppers from the oven and place them in a bowl. Cover with a kitchen towel to steam for about 10 minutes.
  2. Peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
  3. Add the roasted peppers to the pot with the sautéed onions and garlic. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a gentle simmer for about 15 minutes.
Blending & Final Touches
  1. Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until velvety smooth, or blend just half for a chunkier texture.
  2. Stir in the cream or Greek yogurt, and add lime juice, adjusting seasoning as needed. Return to stove to warm gently without boiling.
Serving
  1. Ladle the soup into bowls and garnish with cilantro, diced avocado, and crispy tortilla strips.

Notes

Store leftover soup in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months. Thaw in the fridge and reheat on the stove before serving. For a spicier kick, add diced jalapeños or a splash of hot sauce. Consider adding corn or black beans for extra texture.