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Roasted Poblano Soup: 5 Steps to Comforting Perfection

Roasted Poblano Soup
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A creamy, smoky, and comforting dish made with roasted poblano peppers.

Ingredients

Scale
  • 4 large poblano peppers
  • 1 tablespoon olive oil (for roasting the peppers)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Crumbled tortilla chips or homemade croutons
  • Sliced avocado
  • Cheese, like cotija or shredded cheddar

Instructions

  1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, flipping halfway through. Once charred, remove and let cool before peeling the skin, removing the seeds, and chopping them into small pieces.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
  3. Add the chopped roasted poblano peppers and diced potatoes to the pot with the onions and garlic. Stir to combine.
  4. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until the potatoes are tender.
  5. Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly and then blend in batches. Add more broth or water if needed for the desired consistency.
  6. Stir in the heavy cream, cumin, smoked paprika, salt, pepper, and lime juice. Adjust the seasoning to taste.
  7. Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips, sliced avocado, and a sprinkle of cheese.

Notes

  • This soup is perfect for fall or winter dinners.
  • For a dairy-free version, use coconut milk instead of heavy cream.
  • Adjust the spice level by adding more or fewer poblano peppers.

Nutrition

Find it online: https://keepityummy.com/roasted-poblano-soup/

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