Creamy Poblano Soup
by Sommer Collier — last updated on Oct 13, 2024 
Creamy Poblano Pepper Soup Recipe – This smoky, lightly sweet and spicy soup features roasted poblano peppers, molten queso cheese, fresh cilantro and spices, all pureed into an irresistibly creamy rich broth.
Why We Love This Cream of Poblano Soup Recipe
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 Creamy Poblano Pepper Soup recipe is definitely an instant hit, and perfect anytime of year! 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 – not super spicy! – while the herbs, spices, and hot liquid cheese add depth and intrigue.
Are Poblano Peppers Spicy?
Let’s discuss before we really get started here… 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.
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!
Ingredients You Need
- Poblano peppers – average-sized
- Butter – unsalted
- Onion – peeled and chopped
- Garlic – minced
- Fresh cilantro – chopped
- Salt and black pepper – taste
- Ground cumin – to enhance the smoky taste with some savory, earthy flavor
- Chicken broth – or vegetable broth for a vegetarian roasted poblano soup
- Mexican queso – choose one that is good for melting like “Queso Quesadilla,” Asadero, Chihuahua, or even Monterey Jack (not Queso Fresco or Panela)
- Cornstarch – to thicken the soup without flour
How to Make this Poblano Pepper Soup Recipe
- Preheat the oven and line a baking sheet with parchment paper. Lay the peppers on top, pop it in the oven and roast them for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
- Meanwhile, saute the butter, onions, garlic, cilantro, salt and cumin in a large saucepot over medium heat. Stir in the broth after about 5-6 minutes.
- Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Discard the stems and seeds, and place the flesh of the peppers in the pot. Simmer the soup for 20 minutes.
- Shred or crumble the cheese and toss with the cornstarch. Add this to the soup base mixture and stir to melt the cheese.
- Once the cheese has fully melted, use an immersion blender to puree the soup until smooth and creamy. Taste, and add salt and pepper as you like.
Get the Complete (Printable!) Creamy Poblano Pepper Soup Recipe Below. Enjoy!
Top Recipe Tips
- Wondering if a poblano with be more of less hot? You can actually 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.
- Let the roasted poblanos cool to the touch. Then you can easily pull off the bubbly skin with your fingers.
- If you do want to make this a spicy poblano soup add 1/4 teaspoon of cayenne along with the cumin, salt and pepper.
- Leave 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 bowls of soup with a side of tortilla chips, a side salad, and a cool Mexican beer.
Frequently Asked Questions
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.
If you can’t find a Mexican cheese that is good for melting, use Monterey jack cheese.
Yes, you can 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!
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.
Looking for More Great Dinner Recipes? Be Sure to Also Try:
- 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
Get the Complete (Printable!) Creamy Poblano Pepper Soup Recipe Below. Enjoy!
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
Video
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 (not 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 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.
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!
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:)
Best recipe I’ve found so far!
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!
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.
Cathy McRoey, I am searching for a recipe to replicate the Nuevo Cafe poblano soup! It is out of this world! I haven’t lived in Corpus for years but I have really been craving that soup.
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?
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!
LOVE poblanos! never thought to create a soup using them!
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!
so full of so many great flavors!
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?
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!
So many wonderful ingredients in this soup!