Creamy Poblano Pepper Soup
Creamy Poblano Pepper Soup made with roasted poblano peppers and molten queso! Smoky, cheesy, and utterly addictive.
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.
One of my personal favorites is my Spicy Southwest Pumpkin Soup. It’s rustic and hearty with unique fall flavors and crunchy toppings.
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.
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.)
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.
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.
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.
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
- 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 (not Queso Fresco or Panela.)
- 1 teaspoon cornstarch
- 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 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.
- 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.
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