Roasted Poblano Soup: A Sophisticated Expression of Mexican Comfort Cuisine
This Roasted Poblano Soup is a rich and velvety Mexican-inspired soup made with oven-roasted poblano peppers, onion, garlic, and warm spices. Finished with crema, cilantro stems, and a touch of acidity, it delivers smoky depth, gentle heat, and an elegant balance of flavors that feels both comforting and refined.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
4–5 poblano peppers
1 onion, roughly chopped
4 garlic cloves, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable stock
2 teaspoons Mexican oregano (optional)
Pinch of cumin (optional)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
Mexican crema or heavy cream (for garnish)
Finely chopped cilantro stems (for garnish)
Hot sauce or citrus juice (for garnish)
Instructions
1. Rinse the poblano peppers and roast them in a 400°F oven, flipping after 15 minutes, until skins are blistered and darkened, about 25–30 minutes total.
2. Allow the poblanos to cool slightly, then peel off most of the skins, remove stems and seeds, and roughly chop.
3. Melt the butter in a saucepan over medium heat and cook the chopped onion for 5–7 minutes until softened.
4. Add the minced garlic and cook for about 1 minute until fragrant.
5. Stir in the flour and cook briefly until fully combined with the onion mixture.
6. Gradually add the stock while stirring, then add Mexican oregano, cumin, salt, and black pepper.
7. Simmer the soup for 7–8 minutes until slightly thickened.
8. Add the chopped roasted poblanos and heat until everything is warmed through.
9. Carefully blend the soup until smooth, then return it to the saucepan.
10. Simmer for an additional 5–10 minutes, adjust seasoning to taste, and serve hot with desired garnishes.
Notes
This soup is naturally spicy; for a milder version, blend only part of the roasted poblanos and add more as desired.
Homemade stock is recommended for best flavor and lower sodium control.
Cream is best used as a garnish rather than mixed into the soup to preserve poblano flavor.
Acidity from hot sauce, lime juice, or vinegar enhances the soup and balances the richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 292
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg