Mouthwatering Roasted Poblano Soup embodies comfort in every spoonful. Perfect for a cozy dinner or a casual gathering, this recipe shines with the delightful smokiness of poblano peppers and the richness of creamy broth. When the weather turns chilly or you simply need a warm bowl of goodness, this soup is your go-to—ideal for impressing family or curling up with a good book on the couch.
Why You’ll Love This Recipe
This roasted poblano soup is not just comforting; it’s quick to prepare and perfectly budget-friendly. The combination of flavors creates a satisfying bowl that’s sure to delight both kids and adults. It’s a warm embrace wrapped in a tasty, creamy concoction that satisfies the soul.
“This soup is a hug in a bowl! The flavors meld beautifully, and it makes a perfect meal for the whole family!”
How to Make Mouthwatering Roasted Poblano Soup for Ultimate Comfort
In just a few simple steps, you’ll be crafting a soup that bursts with smoky, flavorful goodness. First, you’ll roast the poblano peppers to bring out their unique depth, then sauté the vegetables and combine everything into a fantastic creamy blend. Let’s gather what you need for this delicious culinary adventure.
Ingredients
Gather these items to create your roasted poblano soup:
- 1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
- 3 medium Poblano Peppers (Provides mild smokiness; consider jalapeño or serrano peppers for more heat.)
- 1/4 cup Unsalted Butter (Substitute with coconut oil for a dairy-free option.)
- 1 medium White Onion (Diced; yellow onion can be used as an alternative.)
- 1 cup Celery (Diced; can replace with leeks.)
- 1 1/2 cups Baby Gold Potatoes (Diced; substitute with Yukon gold or russet potatoes.)
- 3 cloves Garlic (Minced; substitute with garlic powder if fresh is unavailable.)
- 1 teaspoon Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative.)
- 2 teaspoons Red Pepper Flakes (Adjust to taste.)
- Kosher Salt and Black Pepper (Use sea salt as a substitute if preferred.)
- 5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version.)
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (Cut into chunks; use rotisserie chicken for a quicker option.)
- 1 cup Heavy Cream (Substitute with full-fat coconut milk or oat milk for a lighter option.)
- 1/4 cup Cilantro (Minced; can replace with fresh parsley.)
Directions
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and drizzle with a little olive oil. Roast for about 20-25 minutes, turning occasionally, until they are charred and blistered. Remove from the oven and let them cool.
- In a large pot, melt the unsalted butter with the olive oil over medium heat. Add diced onion, celery, and cook until soft, about 5 minutes.
- Once the poblano peppers have cooled, peel off the skin, remove the seeds, and chop them finely.
- Add the chopped peppers, diced potatoes, minced garlic, ground cumin, red pepper flakes, salt, and pepper to the pot. Stir and let cook for another 5 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring to a simmer. Add in the chicken breasts, cover, and let cook for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and let everything heat through for another 5 minutes.
- Garnish with fresh cilantro before serving.
Serving Suggestions
This roasted poblano soup is fantastic on its own but made even better with a few delightful accompaniments. Pair it with a fresh garden salad or crunchy garlic bread for a balanced meal. Top with crispy tortilla strips or a dollop of sour cream for added texture and flavor. Perfect for chilly evenings or when you crave something heartwarming!
Storage & Reheating
To keep your roasted poblano soup fresh, store leftovers in an airtight container in the fridge for up to four days. If you want to freeze it, portion out the soup and freeze for up to three months. When you’re ready to enjoy it again, reheat it on the stovetop over medium heat, stirring occasionally to ensure it heats evenly.
Pro Tips
For an even richer flavor, try roasting the garlic alongside the poblano peppers. You can also adjust the spice level by adding more or fewer red pepper flakes according to your preference. Don’t hesitate to customize the soup by adding other vegetables like corn or spinach for a burst of color and nutrition!
Variations
Experiment with your roasted poblano soup by swapping the chicken for chickpeas or tofu for a vegetarian option. Feel free to add a splash of lime juice for brightness or try using different herbs like dill or green onions for a fresh twist. If you prefer a smoky flavor, incorporate a touch of smoked paprika into the mix!
FAQs
How long does it take to make roasted poblano soup?
This soup can be prepared in about 45 minutes from start to finish, making it a great option for a weeknight dinner!
Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance, just be sure to let it cool before refrigerating. The flavors will develop even more overnight!
Is this soup spicy?
The poblano peppers provide a mild heat, but if you prefer a bit more kick, feel free to add jalapeños or increase the amount of red pepper flakes to your liking.
For more incredible soup recipes, check out these posts:
- Creamy Tomato Basil Soup
- Hearty Chunky Vegetable Soup
Mouthwatering Roasted Poblano Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, High Protein
Description
A comforting roasted poblano soup that combines the smokiness of poblano peppers with creamy broth, perfect for chilly evenings or casual gatherings.
Ingredients
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- 1/4 cup Unsalted Butter
- 1 medium White Onion, diced
- 1 cup Celery, diced
- 1 1/2 cups Baby Gold Potatoes, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper, to taste
- 5 cups Lower-Sodium Chicken Broth
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
- 1 cup Heavy Cream
- 1/4 cup Cilantro, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes, turning occasionally until charred and blistered. Remove and cool.
- In a large pot, melt unsalted butter and olive oil over medium heat. Add diced onion and celery, cooking until soft, about 5 minutes.
- Peel the cooled poblano peppers, remove seeds, and chop finely.
- Add the chopped peppers, diced potatoes, minced garlic, ground cumin, red pepper flakes, salt, and pepper to the pot. Stir and cook for another 5 minutes.
- Pour in chicken broth and bring to a simmer. Add chicken breasts, cover, and cook for about 15-20 minutes or until fully cooked.
- Remove chicken, shred it, and return to the pot.
- Stir in the heavy cream and heat through for another 5 minutes.
- Garnish with cilantro before serving.
Notes
Perfect for pairing with a fresh garden salad or garlic bread. Customize with additional vegetables for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg