Creamy Poblano Pepper Soup

Creamy Poblano Pepper Soup Recipe on ASpicyPerspective.com

Creamy Poblano Pepper Soup

Yield: 6-8 servings

Prep Time:10 minutes

Cook Time:50 minutes

5
5 / 5 (5 Reviews)
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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: 8

  • 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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13 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