Take your bowl of soup to the Southwest and spice things up with this Cream of Poblano Soup! It’s rich, creamy, and a wee bit smoky, and it’s loaded with poblano flavor. Easy to make and ready in under an hour, this soup will warm you up from head to toe!
This creamy soup is much fancier than it seems! It’s the kind of soup you’d find in a nice bistro or upscale restaurant, but it’s humble, simple, and comes together quickly. The toughest part of this soup is roasting the poblanos.
To roast the poblanos, char them over an open flame on your stovetop, or under the broiler, turning them so they char evenly. Then, pop them in a bowl with plastic wrap over the top so they can steam.
Doing this partially cooks the peppers, and loosens the skin so you can easily remove it. Be sure to see my tips below for removing the skin.
Whether you’re whipping this creamy poblano soup up for a casual weeknight meal or serving it as a starter at your next dinner party, this soup is a winner. It’s quick, easy, and absolutely delicious!
Ingredients
- Poblano chilis – About 6-8 medium peppers.
- Chicken broth – Use low or no-sodium added broth or stock.
- Olive oil
- Onion – Chopped.
- Garlic – Minced.
- Cumin
- Chili powder
- All-purpose flour
- Heavy whipping cream
- Salt & pepper – To taste.
- Chipotle powder – Optional.
How To Make Cream of Poblano Soup
- Roast the poblanos until they are blistered and blackened. This can be done over an open flame, on a grill, or under a broiler.
- Place the roasted poblanos in a bowl and cover them with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skin and remove the seeds and stems. Roughly chop the peppers.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the cumin, chili powder, and flour, cooking for another 2 minutes to allow the flour to absorb the flavors.
- Add the chicken stock gradually while whisking to combine, then bring the mixture to a simmer.
- Add the chopped poblanos to the pot and cook for about 10 minutes to allow the flavors to meld together.
- Use an immersion blender or carefully transfer the mixture to a blender and puree until smooth.
- Return the soup to the pot and stir in the cream. Heat gently, but do not boil.
- Season with salt, pepper, and chipotle powder (optional), adjusting to taste.
- Serve hot, garnished with additional cream or roasted pepper slices if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Use a paper towel to brush the blackened skins off the poblanos. This works like a charm and is far less messy than using your hands. Then, cut them open and remove the seeds and discard the stems.
- You can prep the poblanos ahead of time so the soup takes less time to prepare.
- Use a high-powered blender for the creamiest soup texture.
- Drizzle crema or sour cream on top for a pretty finish.
Recommended
Make It A Meal
This Cream of Poblano Soup is great on its own, but if you want to turn it into a full meal, serve it with some crusty bread or a simple side salad. It pairs really well with grilled chicken or a sandwich for a heartier option.
Storage
If you have leftovers, let the soup cool completely before storing it in an airtight container in the fridge. It will keep for up to 3 days. To reheat, simply warm it up on the stove over medium heat. You can also freeze this soup! Just pour it into a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
Cream of Poblano Soup
Ingredients
- 1 ½ pounds poblano chilis about 6-8 medium peppers
- 4 cups chicken broth use low or no-sodium added broth or stock
- 2 tablespoons olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons all-purpose flour
- ½ cup heavy whipping cream
- salt and pepper to taste
- chipotle powder optional
Instructions
- Roast the poblanos until they are blistered and blackened. This can be done over an open flame, on a grill, or under a broiler.
- Place the roasted poblanos in a bowl and cover them with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skin and remove the seeds and stems. Roughly chop the peppers.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the cumin, chili powder, and flour, cooking for another 2 minutes to allow the flour to absorb the flavors.
- Add the chicken stock gradually while whisking to combine, then bring the mixture to a simmer.
- Add the chopped poblanos to the pot and cook for about 10 minutes to allow the flavors to meld together.
- Use an immersion blender or carefully transfer the mixture to a blender and puree until smooth.
- Return the soup to the pot and stir in the cream. Heat gently, but do not boil.
- Season with salt, pepper, and chipotle powder (optional), adjusting to taste.
- Serve hot, garnished with additional cream or roasted pepper slices if desired.
Notes
Chef Jenn’s Tips
- Use a paper towel to brush the blackened skins off the poblanos. This works like a charm and is far less messy than using your hands. Then, cut them open and remove the seeds and discard the stems.
- You can prep the poblanos ahead of time so the soup takes less time to prepare.
- Use a high-powered blender for the creamiest soup texture.
- Drizzle crema or sour cream on top for a pretty finish.