Roasted Poblano Soup
User Reviews
4.5
Roasted Poblano Soup
Description
This recipe begins by roasting whole poblano peppers in the oven until their skins blister and char, developing smoky notes. The peppers are peeled partially, de-stemmed, and seeded before being chopped and added to the soup. In a saucepan, butter is melted to sauté chopped onions and minced garlic until soft. Flour is incorporated to form a roux that thickens the soup once stock is added.
The stock is combined with optional Mexican oregano and a pinch of cumin, salt, and freshly ground black pepper, which build subtle layers of flavor. The roasted poblano pieces are cooked with the broth mixture briefly to unify flavors before pureeing until smooth. The soup is typically garnished with cilantro stems, Mexican crema or heavy cream, hot sauce, and cracked black pepper based on preference, which allow adjusting heat and creaminess.
Serving this soup warm as a starter or light entrée showcases the nuanced sweetness and mild heat of roasted poblanos in a creamy texture. Optional garnishes add brightness and richness for a customizable finish.
Using homemade stock can reduce sodium levels compared to store-bought options. Reservations about cream mixed into the soup led to preferring it as a garnish. Hot sauce additions like Valentina or lemon or lime juice can add acidity and balance.
Ingredients
- 4-5 poblano pepper
- 1 onion
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups stock
- 2 teaspoons oregano Mexican, optional
- pinch of cumin optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly ground
For the garnish (optional):
- cilantro stems finely chopped
- Mexican crema (or heavy cream)
- hot sauce
- black pepper freshly ground
Instructions
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.
Notes
- Use homemade chicken stock to control sodium; adjust salt if using store-bought stock.
- Try hot sauce options like Valentina, or acidic alternatives like lemon or lime juice, to brighten the soup.
- Adding cream directly to the soup was less preferred; serve cream as a garnish instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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