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Roasted Poblano Soup

Roasted Poblano Soup
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A velvety, smoky soup that’s pure comfort. Roasting the poblano peppers unlocks a deep, earthy flavor with a mild kick. We use a simple flour-and-butter roux to make it super creamy without heavy cream. It’s an approachable take on the classic Mexican Crema de Poblano.

Ingredients

Scale
  • 4–5 poblano peppers (fresh, firm)
  • 1 onion (roughly chopped)
  • 4 garlic cloves (minced)
  • 3 Tbsp butter (for sautéing and roux)
  • 3 Tbsp all-purpose flour
  • 4 cups stock (chicken or vegetable)
  • 2 tsp Mexican oregano (optional)
  • Pinch of cumin (optional)
  • 1/2 tsp salt (plus more to taste)
  • Freshly ground black pepper

Optional Garnishes

  • Mexican Crema (or heavy cream/Greek yogurt)
  • Hot sauce (for a punch of acid)
  • Finely chopped cilantro

Instructions

Phase 1: Roast the Peppers

  1. Roast: Rinse the poblanos. Place them on a baking sheet and pop them under the broiler or in a  oven until the skins blister and blacken (about 25–30 minutes total, flipping halfway).
  2. Steam: Immediately transfer the charred peppers to a paper bag or a covered bowl. Let them steam for 15 minutes. This makes the skin super easy to peel!
  3. Prep: Once cool, peel off the blackened skin. De-stem and de-seed the peppers. Give the peeled flesh a rough chop and set aside.

Phase 2: Build and Blend the Soup

  1. Sauté: Melt 3 Tbsp butter in a saucepan over medium heat. Add the chopped onion and cook until soft and clear (5–7 mins). Add the minced garlic and cook for just 1 minute until fragrant—don’t let it burn!
  2. Roux & Stock: Sprinkle in 3 Tbsp flour and stir constantly for 1–2 minutes to cook out the raw flour taste. Pour in the 4 cups of stock, salt, pepper, and the optional oregano/cumin. Stir well to avoid lumps. Simmer for about 7–8 minutes until the liquid thickens slightly.
  3. Combine & Blend: Add the chopped poblano pieces to the saucepan. Heat through. Carefully transfer the hot mixture to a blender.
  4. Blend Safely: Vent the lid and cover the opening with a kitchen towel to prevent steam pressure from making the hot soup erupt. Blend until perfectly smooth and creamy.
  5. Finish: Return the pureed soup to the saucepan. Simmer for another 5–10 minutes to finish the flavor. Taste and add more salt if needed—that extra 1/4 tsp of salt often makes the flavor pop.

Notes

Serving Suggestions

  • The Perfect Garnish: Don’t skip the acidity! Drizzle with Mexican Crema and add a few drops of hot sauce (like Valentina) or a squeeze of fresh lime juice. The tang cuts through the richness beautifully.
  • Pair It With: Serve alongside grilled cheese sandwiches, quesadillas, or crusty bread.

Tips & Tricks

  • Gluten-Free Fix: Skip the butter/flour roux. Instead, add about 4 cooked, diced potatoes and blend them with the soup to thicken it naturally.
  • Need More Heat? Roast one whole jalapeño along with the poblanos, then blend it into the soup.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: This soup freezes really well! Store for up to 3 months.
  • Reheating: Warm gently on the stovetop over medium-low heat. If it’s too thick after chilling, stir in a splash of stock or milk to adjust the consistency.

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

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