This Roasted Poblano Soup is easily one of most popular recipes in the Course!
It’s a great example of the rich, complex flavor you can get from poblano peppers.
And it offers up some quick proof that simple recipes can provide extraordinary results if you use the right ingredients.
Not pictured is the smell of roasted poblanos wafting through your house. But trust me, it’s included with this recipe and it has the ability to instantly change your day.
4-5 poblanos seems to be the sweet spot for this recipe. As mentioned, poblanos don’t have much heat in them but it is possible to use too many. This photographed version used six poblanos and it was right on the threshold of whoa spicy!
Give the poblanos a good rinse and roast them in the oven at 400F for 25-30 minutes. You can give them a flip halfway through the roasting period if you want.
Meanwhile, get a chopped onion sweating in 3 Tablespoons of butter for 5-7 minutes.
Add 3 cloves of minced garlic and saute for 1-2 minutes.
To thicken up the soup, we’ll add 3 Tablespoons of flour and mix well. Yes, the flour will stick to the onion a bit, but in the end it doesn’t seem to matter too much as we’ll be blending all of this together.
Add 4 cups of stock, 1/2 teaspoon of salt, and some freshly cracked pepper.
Let this mixture simmer for 10 minutes or so.
Once the poblanos are done roasting, pull off as much skin as you can, then de-stem and de-seed them.
Roughly chop the poblanos and add them to the saucepan. Simmer to bring everything to a uniform temp and then combine it all in a blender.
(Always use caution when blending hot stuff in the blender as the steam can cause a pressure build-up. Blend in smaller batches or provide an outlet for the steam to ensure safety.)
Return blender mixture to the saucepan and taste for salt. I added another generous pinch of salt at this point.
You’re left with a pan full of velvety goodness that already tastes good, but if you add a hint of acidity it will taste even better.
It’s amazing what acidity does to this soup. I’m using a few drops of hot sauce (Valentina) but vinegar or lemon/lime juice would have a similar effect. The acidity brightens it up and makes everything pop. So good!
Optional final garnishes include Crema, freshly cracked black pepper, and finely chopped cilantro stems.
I also wanted to mention that I’ve tried this recipe with cream mixed into the soup and found that it dulled the flavor of the poblanos too much. No bueno. But garnishing with cream and snagging a bit of it for each bite works wonders.
That means that once you make your way through the top garnish, you have full permission to add another layer. So good!
You can store leftovers in the fridge and it will keep for at least a few days. When storing the soup I usually omit the garnishes and save those for when it’s actually served.
Okay, are you sold on poblanos yet?
Let’s take a look at one more classic Mexican dish that highlights poblanos: Rajas! Click the ‘Mark Complete’ button down below to move on.
Note: If you’re just taking the Course for a test drive you won’t see the ‘Mark Complete’ button. To access the next page simply click this Rajas link.
- 4-5 poblano peppers
- 1 onion
- 3 garlic cloves
- 3 Tablespoons butter
- 3 Tablespoons all purpose flour
- 4 cups stock
- 1/2 teaspoon salt (plus more to taste)
- freshly ground pepper
- finely chopped cilantro stems
- Crema (or heavy cream or sour cream)
- hot sauce
- freshly ground pepper
Rinse the poblanos and roast on a baking tray at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
Add 3 Tablespoons butter to a saucepan on medium heat. Chop an onion and add to the saucepan, sauteing for 5-7 minutes. Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes
Add 3 Tablespoons flour to the onion mixture and mix well. Add 4 cups of stock along with 1/2 teaspoon salt and freshly cracked pepper. Stir well. Bring to a simmer and cook for 8-10 minutes.
Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
Roughly chop the poblanos and add them to the saucepan. Cook until everything is at a uniform temp and then combine the mixture in a blender (use caution when blending hot liquids).
Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt.
Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer.
Store leftovers in an airtight container in the fridge.
I used homemade stock with this recipe. Storebought stock typically has a higher sodium level so adjust accordingly.
Poblano size varies. I would suggest using 3-4 if they are larger, and 5-6 if they are smaller.
I used Valentina hot sauce to add a hint of acidity but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce.
I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.