4.9 from 60 votes
Roasted Poblano Soup Recipe
This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings, so creamy and easy to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 194 kcal
Course:
Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.