This roasted poblano pepper soup is smooth, creamy, and smoky, highlighting the unique flavor of poblanos. It is perfect as an appetizer on cold days or as an accompaniment to your favorite dishes at any time of the year, especially during soup season.
Amazing Soup
The poblano chile has always been one of my favorites for its versatility and flavor. My mother used to make creamy vegetable soups a lot, perhaps so that we would eat them better when we were children, so I decided to use roasted poblano peppers to create this version. It is an easy soup to make once you have roasted the chiles and has a unique flavor.
I hope you make it. If you do, share it with us on social media using #mamalatinatips. Enjoy.
This creamy soup is an excellent complement to grilled chicken breasts or grilled shrimp. But you can serve it with any other dish that is not too spicy to create balance.
Substitutions
- You can substitute the chicken bouillon (and water) with two cups of chicken broth, chicken stock, or vegetable broth.
- If you don't have white onion, you can use yellow onion.
- This recipe uses evaporated milk; if you don't have it, you can blend the ingredients with double the liquid and add heavy cream or half and half to taste.
- If you prefer a milder flavor, you can replace 1 poblano pepper with 1 roasted green bell pepper or spinach.
Storage
Let it cool to room temperature first, and then store it in an airtight container in the refrigerator. You can enjoy it for a maximum of 3 to 4 days. To reheat, warm it up in a pot over low heat, stirring occasionally.
Other Mexican Soups
I invite you to try other soup recipes:
Now, let's make it!
Creamy Roasted Poblano Pepper Soup
6 servings
Ingredients
- 3 Poblano peppers*, roasted and seeded (see the process here)
- 1 Tablespoon unsalted butter or olive oil
- 1/2 cup white onion, finely chopped
- 2 small garlic cloves
- 1/8 cup cream cheese
- 2 cups water
- 1 tablespoon chicken bouillon**
- 1 can evaporated milk (I use 2% for this recipe, but you can use the one you like)
- Black pepper to taste (optional)
Garnishes Ideas (Choose your favorite)
- 1 Panela cheese or queso fresco, cut in squares
- Croutons
- Tortilla chips
- Sour cream or crema mexicana
- Fresh cilantro
Equipment
- Blender, immersion blender or food processor
- Medium pot or Dutch oven
- Knife
- Cutting board
*Also known as pasilla peppers in the United States.
** Instead of chicken bouillon, omit the two cups of water and add two cups of chicken broth. Salt to taste at the end.
Process
Clean, roast, peel, and seed the poblano peppers. This post “how to peel poblano chiles” shows you how to use different methods, such as open flame or in the oven.
You can do this one day in advance and place the peppers in the fridge in an airtight container overnight.
Melt the butter in the pot over medium heat or heat the olive oil. Add the chopped onions and sauté until soft, 3-5 minutes.
Finely chop the garlic cloves.
Put the poblano peppers, soft onions, garlic cloves, water, cream cheese, chicken bouillon, and evaporated milk in a blender and blend until smooth.
Return to the pot and let it cook for about 3 minutes, stirring constantly.
Pour in the chicken stock. Bring to a boil and then simmer for 5 minutes. Add black pepper to taste.
If you are using the immersion blender, once the onions are soft, add the rest of the ingredients and blend.
Serve immediately, garnished with croutons or chips, sour cream if you like, and cilantro.
Enjoy!
Print the Recipe
Creamy Roasted Poblano Pepper Soup
Ingredients
- 2 Poblano peppers* roasted and seeded (see the process here)
- 1 Tablespoon unsalted butter or olive oil
- 1/2 cup white onion finely chopped
- 2 small garlic cloves
- 1/8 cup cream cheese
- 1 tablespoon chicken bouillon
- 1 can evaporated milk I use 2% for this recipe, but you can use the one you like
- 1 can chicken stock (14 oz)
- Black pepper to taste optional
Garnishes Ideas, choose your favorites
- Panela cheese or queso fresco cut in squares
- Croutons or tortilla chips
- Sour cream optional
- Fresh cilantro
Utensilios
- Blender, immersion blender of food proccesor
- Medium pot or Dutch oven
Instructions
- Clean, roast, peel, and seed the poblano peppers. This post “how to peel poblano chiles” shows you how to use different methods, such as open flame or in the oven.2 Poblano peppers*
- You can do this one day in advance and place the peppers in the fridge in an airtight container overnight.
- Melt the butter in the pot over medium heat or heat the olive oil. Add the chopped onions and sauté until soft, 3-5 minutes.1 Tablespoon unsalted butter or olive oil, 1/2 cup white onion
- Finely chop the garlic cloves.2 small garlic cloves
- Put the poblano peppers, soft onions, garlic cloves, cream cheese, chicken bouillon and evaporated milk in a blender and blend until smooth. Return to the pot. Add salt and let it cook for about 3 minutes, stirring constantly.1/8 cup cream cheese, 1 tablespoon chicken bouillon, 1 can evaporated milk
- Pour in the evaporated milk and chicken stock. Bring to a boil and then simmer for 5 minutes. Add black pepper to taste (if you like, this is optional)1 can chicken stock, Black pepper to taste
- If you are using the immersion blender, once the onions are soft, add the rest of the ingredients and blend.
- Serve immediately, garnished with your favorites: cheese, croutones, tortilla chips, cream and or cilantro.Panela cheese or queso fresco, Croutons or tortilla chips, Sour cream, Fresh cilantro
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
Below is an old picture of the soup I took in 2009 when I had no idea about food photography. I like to keep it to remind me how far I have come.
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