Roasted Poblano Pepper Soup
A silky, smoky soup starring fire-roasted poblanos blended with sautéed vegetables, warm spices, and a swirl of cream. Topped with spicy chili oil, fresh herbs, and crisp pepper slices, it’s a comforting bowl with a kick—perfect for any season.
Ingredients
- 1 lb poblano peppers about 8–10
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 1 stalk celery chopped
- 3 garlic cloves chopped
- 1 cup chopped spinach loosely packed
- 1 tablespoon ancho powder
- 1 teaspoon guajillo powder
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken stock
- 1 cup milk
- ¼ cup Mexican crema or sour cream
For Serving:
- Spicy chili oil
- Chili flakes
- Sliced peppers
- Fresh chopped parsley
Instructions
- Preheat broiler. Slice poblanos lengthwise and place skin-side up on an oiled baking sheet.
- Broil for 15 minutes until charred and puffed.
- Cool slightly, peel, and remove seeds/stems. Roughly chop.
- In a large pot, heat olive oil over medium. Sauté onion, carrot, and celery for 5 minutes.
- Add chopped poblanos, garlic, spinach, spices, salt, and pepper. Cook 1 minute.
- Pour in chicken stock and milk. Bring to a boil, then simmer for 30 minutes.
- See full steps with tips & photos → https://mischacrossing.com/roasted-poblano-pepper-soup/
Notes
- Adjusting Heat: Remove all seeds/ribs for a milder soup; leave some for extra spice.
- Cream Alternatives: Use half-and-half, coconut milk, or cashew cream for dairy-free richness.
- Make-Ahead: Roast poblanos up to a day ahead; store peeled peppers in the fridge. Soup keeps 3 days refrigerated or freezes up to 2 months.