4.9 from 66 votes
Creamy Poblano Pepper Soup
This Creamy Poblano Pepper Soup blends roasted poblano peppers with sautéed onions, garlic, and cilantro, simmered in broth and finished with melted Mexican queso for creaminess. The roasting intensifies the peppers' flavor, while blending the soup creates a smooth, rich texture enhanced by the mild melting cheese. It yields a softly spicy, aromatic soup with a balance of smoky and fresh herb notes.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
Calories:
220 kcal
Course:
Soup
Cuisine:
American, Mexican
Ingredients
- 10 poblano pepper average-sized
- 1 tablespoon butter
- 1 onion peeled and chopped, large
- 4 cloves garlic minced
- 1 cup cilantro chopped, fresh
- 1 teaspoon salt
- 1 teaspoon cumin ground
- 48 ounces chicken broth or vegetable broth
- 14 ounces Mexican queso good for melting, like "Queso Quesadilla," Asadero, Chihuahua, or even Monterey Jack (not Queso Fresco or Panela.)
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
- Meanwhile place a large saucepot over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot.
- Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to boil. Then lower the heat and simmer for 20 minutes.
- Shred or crumble the cheese and toss with the corn starch. Add it to the soup base and stir to melt the cheese.
- Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
- Serve the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm.
Cup of Yum
Notes
- If Mexican queso suitable for melting is unavailable, Monterey Jack cheese makes a good substitute.
- When pureeing hot soup in a blender, vent the lid and cover it with a towel to allow steam to escape safely and prevent splatter.
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 6 months; thaw overnight before reheating.
Nutrition Information
Serving
1bowl
Calories
220kcal
(11%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
57mg
(19%)
Sodium
1180mg
(49%)
Potassium
437mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
730IU
(15%)
Vitamin C
133.6mg
(148%)
Calcium
389mg
(39%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 220
% Daily Value*
| Serving | 1bowl | |
| Calories | 220kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 1180mg | 49% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 133.6mg | 148% |
| Calcium | 389mg | 39% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.