Mouthwatering Roasted Poblano Soup

This Roasted Poblano Soup brings a smoky warmth to any dinner table and is perfect for cozy nights when you want something both comforting and fresh. It’s rich, creamy, and has just the right kick from the peppers without overpowering the other flavors. This recipe quickly became a family favorite after I roasted the poblanos just right and realized how the silky soup balances on the edge of smoky and smooth.

I threw this soup together after craving something with a little spice and smoke and it immediately became our go-to for chilly evenings. The roasting step makes all the difference and the soup feels special yet accessible.

Ingredients

• Olive Oil for roasting: brings out the flavors of the poblanos, use extra virgin for the best taste
• Poblano Peppers offer mild smoky heat: choose firm, glossy peppers with no soft spots
• Unsalted Butter to sauté: key for richness, can be swapped for coconut oil if you prefer dairy-free
• White Onion diced finely: adds sweetness and depth; yellow onions also work well
• Celery finely chopped: adds a subtle aromatic crunch, leeks can be a mild alternative
• Baby Gold Potatoes diced: provides creamy body without falling apart; Yukon gold can be used
• Garlic fresh minced: essential for aroma and depth, garlic powder can substitute if needed
• Ground Cumin enhances earthiness: look for freshly ground or fragrant Moroccan spices
• Red Pepper Flakes add heat: adjust to your tolerance for spice
• Kosher Salt and Black Pepper season naturally: sea salt works just as well
• Lower-Sodium Chicken Broth as a flavorful base: vegetable broth works for vegetarian versions
• Boneless Skinless Chicken Breast for protein: rotisserie chicken is a great shortcut
• Heavy Cream to finish: adds luscious creaminess; full-fat coconut or oat milk works for dairy-free options
• Fresh Cilantro for garnish: brightens the bowl, parsley can be swapped if preferred

Instructions

Preheat and Roast Poblanos:

Slice poblano peppers in half lengthwise, drizzle with olive oil, and place cut side down on parchment lined baking sheet. Roast in a 450 degree oven for about 20 minutes until skins blister and char. Let cool, then peel off the skins carefully and chop. This step builds the signature smoky flavor that carries through the soup.

Sauté Vegetables:

Melt unsalted butter in a large stock pot over medium heat. Add diced onions, celery, and baby gold potatoes. Cook 9 to 10 minutes until softened and translucent. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper. Sauté another minute until fragrant to build layers of flavor.

Add Broth and Poblanos:

Pour in 5 cups of lower-sodium chicken broth and add the chopped roasted poblanos. Stir everything well and bring to a boil to marry the flavors nicely.

Cook Chicken:

Add chicken breast chunks to the boiling broth, reduce heat to a simmer, cover the pot, and cook for about 10 minutes until chicken is fully cooked. Remove the chicken and let rest while you work on the soup base, then chop or shred to add back later.

Blend Soup Base:

Use an immersion blender right in the pot to blend the soup until you reach your desired texture. Blend thoroughly for smoothness or gently for a chunkier feel that lets bits of potato and peppers shine through.

Finish and Serve:

Return the shredded chicken to the blended soup and stir. Pour in the heavy cream and simmer gently on low just until heated through about 5 minutes. Ladle into bowls and garnish with fresh cilantro and optional toppings like tortilla strips, avocado, or cheese to add texture and complement flavors.

Cilantro always feels like the finishing touch that brightens this smoky, creamy soup. I remember my first time sharing it at a casual dinner with friends when everyone asked for seconds and the bowl was licked clean. It’s that kind of simple yet impressive dish.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking the creaminess. If freezing, leave out cream and add fresh after thawing for best texture.

Ingredient Swaps

For a vegetarian version swap broth for vegetable stock and omit chicken or add cooked beans. Use coconut milk instead of cream for a tropical twist and extra dairy-free comfort.

Serving Ideas

Top with crunchy tortilla strips and diced avocado for contrasting texture. A squeeze of lime juice or a dollop of sour cream adds brightness. Serve with warm rustic bread or corn muffins for a satisfying meal.

Seasonal Twists

In spring, add fresh corn kernels or grilled zucchini for extra seasonality. In winter, incorporate roasted sweet potatoes or butternut squash to embrace cozy root flavors. A sprinkle of toasted pepitas lifts the texture for fall vibes.

This soup brings together smoky depth and creamy comfort for an unforgettable meal.

Frequently Asked Recipe Questions

→ How do I roast poblano peppers properly?

Slice the peppers in half, drizzle with oil, and place cut-side down on a baking sheet. Roast at 450°F until skins blister and char. Let cool then peel off skins.

→ Can I use other peppers instead of poblanos?

Yes, jalapeño or serrano peppers can replace poblanos for more heat, adjusting amounts to your spice preference.

→ What is the best way to achieve creamy texture without dairy?

Substitute heavy cream with coconut milk or oat milk for a smooth, creamy consistency without dairy.

→ How do I keep the soup from becoming too smooth?

When blending, pulse gently and leave some potato and pepper pieces intact for a chunkier texture.

→ What garnishes complement this soup well?

Fresh cilantro, avocado slices, tortilla strips, or cheese add great flavor and texture contrasts.