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.

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.

MY OTHER RECIPES

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.

Creamy Poblano Pepper Soup

Yield: 6-8 servings

Prep Time:10 minutes

Cook Time:50 minutes

5
5 / 5 (12 Reviews)
Did you make this recipe?   Leave a review »

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.

Ingredients:

  • 10 average sized poblano peppers
  • 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 or vegetable broth
  • 14 ounces Mexican Queso good for melting, like “Queso Quesadilla,” Asadero, Chihuahua, or even Monterey Jack (Not Queso Fresco or Panela.)
  • 1 teaspoon cornstarch

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Shred or crumble the cheese and toss with the corn starch. Add it to the soup base and stir to melt the cheese. Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
  5. 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.

NOTE: 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!

Nutrition Information

Yield: 6-8 servings, Serving Size: 1/8th recipe

  • Amount Per Serving:
  • Calories: 480 Calories
  • Total Fat: 20.7g
  • Saturated Fat: 11.3g
  • Cholesterol: 187mg
  • Sodium: 736mg
  • Carbohydrates: 9.2g
  • Fiber: 4.3g
  • Sugar: 2.3g
  • Protein: 62.2g
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21 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!

    Rating: 5
  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. 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.

    Rating: 5
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  10. Erinposted August 26, 2017 at 3:00 pm Reply

    This recipe is excellent and I’ll make it again, but the soup is spicy!  Next time, I will cut back on the cilantro, and in order to cut back on the cheese a little, will add a couple of skinned, diced up red or white potatoes (which will be blended into soup at the end) to balance spice and keep the soup creamy.   Also,  removing stems, ribs and seeds from cooked peppers was somewhat tedious. Not sure if I left too much “rib” in there and that caused the spice?  Next time will cut peppers into large chunks and remove ribs and seeds before roasting and remove skins later, as recipe indicates. Will save time.  Thank you for recipe!  It’s a keeper!  

    Rating: 5
  11. Colleenposted September 9, 2017 at 11:23 pm Reply

    Best recipe I’ve found so far!

    Rating: 5
  12. Leannposted September 13, 2017 at 1:21 pm Reply

    This was amazing! Was trying to find a good recipe I’ve been craving this soup since I was in mexico and its spot on:)

    Rating: 5
  13. Rachel J.posted October 5, 2017 at 4:19 pm Reply

    This soup is so incredibly delicious. It’s my new favorite soup. My husband doesn’t usually like soup or consider it to really be a meal, but he loved this soup and has been taking it for lunch this week. It’s perfectly spicy, creamy, cheesy, and extremely easy to make. Thank you for such a great recipe! 

    Rating: 5
  14. Normaposted October 8, 2017 at 1:38 pm Reply

    Amazing, amazing, amazing.. will make it for third time this coming week…

    Rating: 5
    • Sommerposted October 10, 2017 at 12:47 pm Reply

      Hi Norma,

      I’m so very glad you liked it! Thanks for reporting back. :)

  15. Elizabeth Schroederposted December 20, 2017 at 3:38 pm Reply

    Absolutely love this recipe! I had this soup on a cruise and this recipe is so similar. I highly recommend!

    Rating: 5
  16. TJposted January 27, 2018 at 7:45 am Reply

    My family loved it and since the initial making, we’v made it again twice. We’ve also added some heavy cream to it and it was just fantastic.

    Rating: 5
  17. Trinaposted January 30, 2018 at 10:33 am Reply

    Very delicious recipe. My local grocery store didn’t have enough poblanos so I supplemented the recipe with a few Anaheim peppers. I still roasted and skinned both peppers. The soup turned out so good. I ate some for dinner last night and breakfast this morning.

    Rating: 5
  18. Phoenixposted March 11, 2018 at 6:50 pm Reply

    I was searching for a recipe that would use up a bunch of cilantro at a time, and this one fit the bill and sounded delicious. I never roasted peppers before and I was surprised how easy the skin came off. A nice and creamy soup with just enough kick and the nice aroma of pepper and cilantro I was looking for!

    Rating: 5
  19. Lynn D LaRoseposted April 12, 2018 at 5:34 pm Reply

    this was WONDERFUL. I added one jalepeno (baked it with the poblano peppers). I followed the rest of the recipe as instructed. I have a Blendtec blender, and after the soup cooked on the stove I put batches of it in the blender to smooth it.
    Last thing I did to make it a complete meal, I crumbled 2 cans of chicken chunks into the soup.
    I will make this again. Next time add another jalepeno.

    Rating: 5