Cream of Poblano Soup

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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; I look for firm, glossy poblanos with deep green color for the best flavor.
• Chicken broth – Use low- or no-sodium broth so you can control the seasoning as the soup cooks.
• Olive oil – Or any other neutral cooking oil.
• Onion – Chopped evenly so it softens and blends smoothly into the soup.
• Garlic – Minced fresh garlic only; jarred garlic won’t give the same clean flavor.
• Cumin – Adds warm, earthy depth that pairs naturally with poblanos.
• Chili powder – Use a mild chili powder so it enhances the flavor without overpowering the peppers.
• All-purpose flour – This helps thicken the soup; whisk it in well so it cooks out smoothly.
• Heavy whipping cream – I like heavy cream for a rich, velvety finish, but half-and-half works if you want it lighter.
• Salt and pepper – Season to taste.
• Chipotle powder – Optional, but great if you want a subtle smoky heat.

How To Make Cream of Poblano Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Roast the poblano peppers under a broiler on high heat until the skins are blistered and blackened, turning as needed, about 6–8 minutes.

Transfer the roasted peppers to a bowl and cover tightly to steam for 10 minutes. Once cooled, peel off the skins, remove the seeds and stems, and roughly chop the peppers.

Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes.

Stir in the cumin, chili powder, and flour. Cook for about 2 minutes, allowing the flour to lightly toast and absorb the spices.

Gradually whisk in the chicken stock and bring the soup to a gentle simmer. Add the chopped poblanos and cook for 10 minutes, until the peppers are very tender and the flavors have melded.

Blend the soup until smooth using an immersion blender. Reduce the heat to low, stir in the cream, and heat gently without boiling. Season to taste and serve hot.

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.

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.