Creamy Poblano Pepper Soup

Mild and Smoky - Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.comCreamy Poblano Pepper Soup made with roasted poblano peppers and molten queso! Smoky, cheesy, and utterly addictive.

The Best Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

Heads up soup lovers. I’ve got something truly spectacular for you today.

MY OTHER RECIPES


Around here, we love a rich creamy soup that warms the tummy and soothes the soul. Lt. Dan’s favorite is my Roasted Red Pepper Soup Recipe. I’ve been making it for him for years, yet every time I pull out that recipe his eyes light up.

One of my personal favorites is my Spicy Southwest Pumpkin Soup. It’s rustic and hearty with unique fall flavors and crunchy toppings.

Poblanos and Cheese! Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

This fall, I’ve been working on what I consider our new soup sensation. It’s a play off a roasted red pepper soup, yet made with smoky-sweet poblano peppers and Mexican-style cheese.

The poblano peppers add just the right amount of smoky heat, while the herbs, spices, and hot liquid cheese add depth and intrigue.

Ingredients for Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

I realize some people believe that anything made with peppers or chiles must be spicy, but that is not the case. Poblano peppers tend to be very mild and smoky with just a hint of heat. On rare occasion, you might come across a spicy one, but that is not the norm.

Don’t let the 10 poblano peppers in this recipe scare you away. Our Creamy Poblano Pepper Soup is silky and flavorful, but not overly spicy.

(P.S. You can tell if a pepper is going to be hot by removing the stem and smelling it.)

Roasted Peppers for Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

Anytime you are pureeing peppers, it’s important to roast them in the oven first, so you can peel off the waxy skin. If you add raw peppers to the soup, the waxy skin creates a weird texture once pureed.

After the poblano peppers are roasted they are tender, sweet, and easy to peel.

You can easily pull off the bubbly skin with your fingers.

Must-Make Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

To make the Creamy Poblano Pepper Soup, add the soft peeled poblano peppers to a soup base of onions, garlic, cilantro, cumin and broth. Simmer so that all the flavors have time to mingle and intensify.

Then let the queso melt into the soup and puree.

Creamy Cheesy Poblano Pepper Soup Recipe on ASpicyPerspective.com

Queso is strictly the word for cheese in spanish, so not all queso is the same. Just as fresh mozzarella, sharp aged goat cheese, and American cheese slices are not all the same.

Make sure to pick a Mexican cheese that is good for melting. Asadero and Chihuahua, are all good choices, along with a nondescript Mexican-style cheese called “Quesadilla” that is often found in supermarkets.

Panela and Queso Fresco are not good options for this recipe.

Best Ever Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

Our Creamy Poblano Pepper Soup is packed with zesty ingredients and comforting cheese. Perfect for a cool fall evening. You will love it!

Serve it with a side of tortilla chips, a side salad, and a cool Mexican beer.

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11 comments on “Creamy Poblano Pepper Soup

  1. Mariaposted October 16, 2015 at 9:41 am Reply

    So many wonderful ingredients in this soup!

  2. Glenn K.posted October 16, 2015 at 10:44 am Reply

    I love this.  It’s cold here today, and I have good bread for dipping.  I just need to find a few more poblanos.  My stock is low.  To the store I go.

    I’m not great at the roasting and peeling thing.  How would not roasting affect things?

    • Sommerposted October 16, 2015 at 1:00 pm Reply

      Hey Glenn! I wouldn’t suggest it. The roasting/peeling process sweetens the peppers and improve the overall texture of the soup. I guess if you have a food mill, you could skip the peeling and run the soup through the food mill to remove the waxy skin, but would still roast them. Happy cooking!

  3. naomiposted October 16, 2015 at 11:43 am Reply

    so full of so many great flavors!

  4. sue|theviewfromgreatislandposted October 16, 2015 at 12:07 pm Reply

    I love the way you think, Sommer! This is right up my alley, I adore peppers and get really excited when I find a new way to use them. I have never thought to make a pepper soup, but now I’m craving it!

  5. Gaby Dalkinposted October 17, 2015 at 12:59 pm Reply

    LOVE poblanos! never thought to create a soup using them!

  6. Betty Lynneposted October 19, 2015 at 11:53 am Reply

    I made this last night and, oh my, it was incredible! Peeling the waxy skin off was a bit of a pain but oh so worth it in the end. Amazing flavor with just enough of a bite to make it interesting. My kids loved it and my husband did too. We’ll certainly keep this on the top of our soup list! Thanks Sommer!

  7. PlantCrone in Oregonposted March 28, 2016 at 1:18 am Reply

    Since I feed a hungry busy family of 4 do you have any ideas what I might serve with this..I’m thinking spanish rice and a salad but maybe some other side dish to keep the active grand daughter full?

  8. Erinposted June 21, 2016 at 12:40 am Reply

    So, I’m loving this recipe, but my husband is one of those people that think cilantro tastes like soap… Is cutting out the cilantro going to take too much away from this soup? Is there anything I could replace it with?

    TIA!

  9. Cathy McRoeyposted November 5, 2016 at 8:00 pm Reply

    There is a restaurant in Corpus Christi, Texas called Nuevo Café It is know for its Poblano soup. While this soup isn’t exactly the same it is still really yummy and satisfies my craving for soup. I will definitely make it again. Your recipes never disappoint.

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