Roasted Poblano Soup Recipe
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4
-
Calories
194 kcal
-
Course
Main Course
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Cuisine
American
Roasted Poblano Soup Recipe
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This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings, so creamy and easy to make!
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Ingredients
- 1 pound poblano peppers about 8-10 poblano peppers
- 1 tablespoon olive oil
- 1 medium onion chopped (white or yellow)
- 1 medium carrot peeled and chopped
- 1 stalk celery chopped
- 3 cloves garlic 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, pepper slices, fresh chopped parsley
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Instructions
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
- Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
- Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Rough chop the poblanos and set them aside.
- While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
- Add the onion, carrot and celery and cook them down about 5 minutes to soften.
- Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
- Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
- Remove from heat and stir in the crema or sour cream until it is completely incorporated.
- Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
- Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Notes
- Heat Factor: Mild, though might get a bit of kick from the poblanos and spicy chili flakes. You can easily incorporate hotter peppers, either roasted or cooked with the mirepoix, to increase the heat.
- Seasoning Alternative. Instead of the chili powders and cumin, use 2 tablespoons Cajun seasoning blend instead for more Southern US flavors.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
290mg
(12%)
Potassium
650mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
5605IU
(112%)
Vitamin C
97.4mg
(108%)
Calcium
142mg
(14%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 290mg | 12% |
| Potassium | 650mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5605IU | 112% |
| Vitamin C | 97.4mg | 108% |
| Calcium | 142mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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