Best 10 Amazing Roasted Poblano Soup Recipes

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

6 INGREDIENT ROASTED POBLANO PEPPER POTATO SOUP

Steps:

• First, preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place your whole poblano peppers on the pan and roast for 15 minutes until they look very browned/charred and the skin is crisping. After 5 minutes of cooking, add the garlic cloves (with skin still on!) onto the pan and let them both cook the remaining 10 minutes. Remove and let cool some before chopping the poblano peppers. After they have cooled, peel as much as the outer skin as possible, but don't stress over every bit. You will then need to destem and remove all the seeds and chop into chunks. Make sure to remove the seeds, as they will make the soup unbearably hot. NOTE: If using bell peppers instead, preheat oven to just 400 degrees and chop the bell peppers into small chunks prior to roasting. Sprinkle salt and pepper on top. You will need to only cook them for about 10 minutes until tender. Cook the garlic at the same time on the same pan. Place the whole garlic cloves with skin still on, on the pan.
• While the peppers are roasting, chop your potatoes into 1/2 inch chunks and finely chop your onion.
• Add the broth, onion, 2 teaspoons salt (and 1/4 teaspoon black pepper if using bell peppers in the soup) to a pot over medium heat. Once it starts to boil, let the onions cook 5 minutes.
• Add the potatoes and cover and cook for 15 minutes or until the potatoes are fork tender.
• Peel the roasted garlic and add it to the soup. Add the nutritional yeast (if using) as well. Using a hand immersion blender, puree the soup until it's smooth and thick.
• Add the reserved chopped poblano peppers and stir through. If you want the poblano flavor more disbursed, puree about half of them in it. This will distribute small pieces of poblano flecks throughout the soup. Reserve a few to garnish the top of the soup. Taste and add any more salt if desired, mine needed an extra 1/2 teaspoon. Add to bowls and serve. Squeeze fresh lime juice on top and some paprika for garnish. The lime juice really brightens up the flavors and goes well with the heat of the poblano peppers.

ROASTED POBLANO SOUP - RECIPE

Steps:

• Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
• Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
• Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
• Rough chop the poblanos and set them aside.
• While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
• Add the onion, carrot and celery and cook them down about 5 minutes to soften.
• Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
• Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
• Remove from heat and stir in the crema or sour cream until it is completely incorporated.
• Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
• Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

POBLANO SOUP

Steps:

• Broil Poblano and jalapeno pepper until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.
• Melt butter in a medium-sized pot.
• Add onion and garlic. Saute for a few minutes.
• Add flour and salt and stir for a few more minutes.
• Add broth and whisk to combine.
• Remove seeds from the peppers, then dice. Add to the pot, along with the potatoes. If you'd like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.
• Stir in jalapeno pickling liquid and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.
• Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano, and cream before serving.

ROASTED POBLANO SOUP

Steps:

• Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
• Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
• Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
• Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
• Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
• Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
• Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
• The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
• Store leftovers in an airtight container in the fridge.

ROASTED POBLANO CHEDDAR SOUP

Steps:

• To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
• Place onto a non-stick baking sheet in the oven at 425°F.
• Rub the sides of the pepper generously with oil in place on baking sheet.
• Roast for 6 to 8 minutes. Remove char / blisters.
• Add poblano to blender with half and half. Blend until incorporated.
• Add butter and cream cheese to pot on medium heat, stirring frequently.
• Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

CREAMY POBLANO SOUP

Steps:

• Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
• Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
• Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
• Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

HOW TO ROAST POBLANO PEPPERS

Steps:

• Roast in Oven (preferred method for larger batches)
• Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.
• Broiler
• Position oven rack 6 inches from broiler flame and preheat oven broiler to high.
• Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and broil for 10 minutes, flipping once, until all sides are blackened.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Grill
• With grill heated to a high temperature, place poblano pepper directly on grill grates.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles (3-4 minutes on each side). Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Gas Stovetop
• Place poblano pepper directly over an open flame.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.

HOW TO ROAST POBLANO PEPPERS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F.
• Wash the poblanos and dry them. Remove the stem, cut the peppers in half, and remove the seeds.
• Line a baking sheet with parchment paper and place the halved poblanos, skin side up, in one layer on the baking sheet. Lightly spray with oil.
• Roast for 20-30 minutes until the skin starts to separate and bubble.
• Remove from the oven and use a spatula to add the peppers into a plastic bag. Close the bag and let it rest for 10 minutes.
• Open the bag and peel each piece of pepper at a time by simply pulling the skin off with your fingers. It should come off easily.
• Your peppers are ready to serve or preserve! You can store them in the fridge for a couple of weeks.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.