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 last soup in this Module — Albondigas Soup. Click ‘Next Recipe’ down below to continue.
Roasted Poblano Soup
- 4-5 poblano peppers
- 1 onion
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 4 cups stock
- 2 teaspoons Mexican oregano (optional)
- pinch of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper
For the garnish (optional):
- finely chopped cilantro stems
- Mexican Crema (or heavy cream)
- hot sauce
- freshly ground black pepper
- Rinse the poblanos and roast them in the oven 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. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- 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. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.