Creamy Poblano Soup
Creamy Poblano Pepper Soup – Made with roasted poblano peppers and molten queso cheese. Loaded with herbs and spices, and pureed into a creamy rich broth.
Cream of Poblano Soup
Heads up soup lovers. Iāve got something truly spectacular for you today.
Around here, we love a rich creamy soup that warms the tummy and soothes the soul. Lt. Danās favorite is my Roasted Red Pepper Soup Recipe. Iāve 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. Itās rustic and hearty with unique fall flavors and crunchy toppings.
This fall, Iāve been working on what I consider our new soup sensation. Itās 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.
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.
Will This Soup Be Spicy?
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 occasions, you might come across a spicy one, but that is not the norm.
Donāt 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.)
Anytime you are pureeing peppers, itās 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.
What Ingredients You Will Need For Pepper Soup
- 10 poblano peppers – average-sized
- Butter
- Large Onion – peeled and chopped
- 4 cloves garlic – minced
- Fresh Cilantro – chopped
- Salt and Black Pepper
- Ground Cumin
- Chicken Broth or Vegetable Broth
- Mexican Queso good for melting – like “Queso Quesadilla,” Asadero, Chihuahua, or even Monterey Jack (not Queso Fresco or Panela.)
- Cornstarch
How to Make this Poblano Pepper Soup RecipeĀ
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
Meanwhile, place a large saucepot on the stovetop over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot.
Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to a boil. Then lower the heat and simmer for 20 minutes.
Shred or crumble the cheese and toss with the cornstarch. Add the shredded cheese to the soup base mixture and stir to melt the cheese. Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
Serve the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm.
Get the Complete (Printable) Creamy Poblano Pepper Soup Recipe Below. Enjoy!
What Kind of Mexican Cheese?
QuesoĀ 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 āQuesadillaā that is often found in supermarkets.
Panela and Queso Fresco are not good options for this recipe.
Frequently Asked Questions
How long do these Poblano Soup leftovers last?
You can store this classic soup in an airtight container in the fridge for 3 to 5 days. You can also keep this soup in a freezer storage container for up to 6 months. Let it thaw overnight in the refrigerator before reheating on the stove or in the microwave.Ā
What if I can’t find the right cheese?
If you can’t find a Mexican cheese that is good for melting, use Monterey jack cheese. You can also pour the soup base into a standard blender if you don’t have an immersion blender, but be very careful. Open the vent in the lid so the heat can escape, then cover the lid with a kitchen towel to protect yourself before pureeing. Exploding hot soup is not a good thing!
Other Great Dinner Recipes
- Ground Beef Stuffed Bell Peppers
- Old School Italian Meatballs in Tomato Sauce
- Lightened-up Broccoli Cheddar Soup
- Tomato Basil Bisque
- Chicken Quinoa Bowls
- Zesty Ground Turkey Tacos
- Stuffed Pepper Soup by Cooking Classy
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, polyunsaturated fat, monounsaturated fat, trans fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Creamy Poblano Pepper Soup
Ingredients
- 10 poblano peppers, average-sized
- 1 tablespoon butter
- 1 large onion peeled and chopped
- 4 cloves garlic minced
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 48 ounces chicken broth or vegetable broth
- 14 ounces Mexican Queso good for melting, like "Queso Quesadilla," Asadero, Chihuahua, or even Monterey Jack (notĀ Queso Fresco or Panela.)
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
- Meanwhile place a large saucepot over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot.
- Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to boil. Then lower the heat and simmer for 20 minutes.
- Shred or crumble the cheese and toss with the corn starch. Add it to the soup baseĀ and stir to melt the cheese. Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
- Serve the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm.
Made this the first time tonight just as written and it is absolutely wonderful. We all love it! Will be serving with shrimp tacos tomorrow. Thank you so much.
Could you provide the total weight of the poblanos at purchase (before roasting – seeds in)? I live in Texas. They are constantly stocked here & I cook with them often. I don’t know what you consider “average” size & that could have a significant impact on taste. Having total weight to purchase would be more helpful.
The flavor is great, but itās SO spicy! What did we do wrong? We can handle Ā some spice but itās a lot. We made sure all seeds were removed.
Hi Ryan,
Oh dear! I bet you got one of the illusive poblanos that packs a punch. Most poblano peppers are pretty mild. But on rare occasion, a spicy poblano can occur… Like with shishito peppers. Sorry about that! I usually smell them after roasting to see if I have a spicy chile. In all my years of cooking, I’ve probably only found 2-3 hot poblanos.