Mouthwatering roasted poblano soup served in a bowl with garnishes.

Mouthwatering Roasted Poblano Soup

BySavannah Brooks
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Why Make This Recipe

Roasted Poblano Soup is a delightful dish that warms you up and fills you with comfort. With its rich flavors and creamy texture, it’s perfect for chilly days or whenever you seek a delicious meal. The mild smokiness from poblano peppers works wonderfully with the creamy base, making it an instant favorite at the dinner table. Plus, it’s simple to make and can be adjusted to suit your taste!

How to Make Mouthwatering Roasted Poblano Soup

Ingredients:

  • 1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
  • 3 medium Poblano Peppers (Provides mild smokiness; consider jalapeño or serrano peppers for more heat.)
  • 1/4 cup Unsalted Butter (Substitute with coconut oil for a dairy-free option.)
  • 1 medium White Onion (Diced; yellow onion can be used as an alternative.)
  • 1 cup Celery (Diced; can replace with leeks.)
  • 1 1/2 cups Baby Gold Potatoes (Diced; substitute with Yukon gold or russet potatoes.)
  • 3 cloves Garlic (Minced; substitute with garlic powder if fresh is unavailable.)
  • 1 teaspoon Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative.)
  • 2 teaspoons Red Pepper Flakes (Adjust to taste.)
  • Kosher Salt and Black Pepper (Use sea salt as a substitute if preferred.)
  • 5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version.)
  • 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (Cut into chunks; use rotisserie chicken for a quicker option.)
  • 1 cup Heavy Cream (Substitute with full-fat coconut milk or oat milk for a lighter option.)
  • 1/4 cup Cilantro (Minced; can replace with fresh parsley.)

Directions:

  1. Roast the Poblano Peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until the skins are blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap. Let them steam for about 10 minutes. After steaming, remove the skins, seeds, and stems. Chop the roasted peppers.

  2. Sauté the Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic, ground cumin, and red pepper flakes. Cook for another minute until fragrant.

  3. Add the Potatoes and Chicken: Stir in the diced baby gold potatoes and the chopped roasted poblano peppers. Toss well. Add the chicken broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes.

  4. Cook the Chicken: Add the chicken chunks to the pot and simmer for another 10 minutes or until the chicken is cooked through.

  5. Make it Creamy: Remove the pot from heat. Stir in the heavy cream, mixing well. Season with salt and black pepper to taste. If desired, blend the soup for a smoother texture using an immersion blender.

  6. Serve: ladle the soup into bowls and garnish with minced cilantro.

How to Serve Mouthwatering Roasted Poblano Soup

Serve this warm soup with some crusty bread or tortilla chips for added texture. You can also add a sprinkle of cheese or some avocado slices on top for extra flavor. Perfect as a starter or a main dish!

How to Store Mouthwatering Roasted Poblano Soup

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat until heated through. You can also freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.

Tips to Make Mouthwatering Roasted Poblano Soup

  • For a smoky flavor, consider adding a bit of smoked paprika.
  • Adjust the amount of red pepper flakes based on your spice preference.
  • If you want a vegetarian version, use vegetable broth and leave out the chicken.

Variation (If Any)

You can add corn for a sweet crunch or swap out chicken for beans to make it plant-based. Adding lime juice at the end gives it a refreshing kick.

FAQs

  1. Can I make this soup dairy-free?
    Yes! You can substitute heavy cream with full-fat coconut milk or oat milk.

  2. What if I can’t find poblano peppers?
    You can use jalapeños or serrano peppers for a spicier version.

  3. Can I use leftover chicken in this recipe?
    Absolutely! Shredded rotisserie chicken works great and saves time.

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Mouthwatering Roasted Poblano Soup

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten-Free
Print Recipe

Description

A comforting roasted poblano soup with rich flavors and a creamy texture, perfect for chilly days.

Ingredients

  • 1 tablespoon Olive Oil
  • 3 medium Poblano Peppers
  • 1/4 cup Unsalted Butter
  • 1 medium White Onion, diced
  • 1 cup Celery, diced
  • 1 1/2 cups Baby Gold Potatoes, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Red Pepper Flakes
  • Kosher Salt and Black Pepper, to taste
  • 5 cups Lower-Sodium Chicken Broth
  • 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
  • 1 cup Heavy Cream
  • 1/4 cup Cilantro, minced

Instructions

  1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until blistered and charred. Cover with plastic wrap and let steam for 10 minutes. Remove skins, seeds, and stems, then chop.
  2. In a large pot, heat olive oil and butter over medium heat. Add onion and celery, sauté until softened, about 5-7 minutes. Add garlic, cumin, and red pepper flakes; cook for another minute.
  3. Stir in potatoes and roasted poblano peppers, toss well. Add chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
  4. Add chicken chunks and simmer for another 10 minutes or until chicken is cooked through.
  5. Remove from heat, stir in heavy cream, and season with salt and black pepper to taste. For a smoother texture, blend the soup with an immersion blender.
  6. Ladle soup into bowls and garnish with minced cilantro.

Notes

Serve with crusty bread or tortilla chips. Can be made vegetarian by using vegetable broth and omitting chicken. For a smoky flavor, add smoked paprika.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting and Simmering
  • Cuisine: Mexican

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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