Poblano Soup is a bowl full of deliciousness you never knew you needed!
I know what you’re thinking. Poblano soup? A bowl of puréed peppers? Trust me, I understand your apprehension. I thought the same thing. While we can thank the wonderful people of Texas or Mexico for this delicious soup, it doesn’t really matter where it came from; all that matters is that it will be on your table soon!
This recipe also has some versatility, as you can substitute chicken stock instead of vegetable stock. I recommend using low-sodium stock whenever possible to control the soup’s salt level.
Although the soup has some heat, poblanos are one of the milder hot peppers. That’s why they work so well in soup. The heavy cream helps to tame the spice level, but if you want to control the heat even further, I recommend removing half the peppers from the pot before blending.
You can use an immersion or stand blender that can handle hot ingredients. If you don’t have one, let the soup cool before blending it in a regular blender.
Is Poblano Soup Healthy?
Poblano peppers contain vitamins A and C, carotenoids and other antioxidants, as well as potassium, iron and fiber. You also get the nutrients in the vegetable broth. Swap the heavy cream for a lower-calorie dairy or non-dairy alternative if desired.
How To Tell When The Poblanos Are Ready
Roasting poblanos is one of the easiest things you will ever do with peppers. You don’t have to worry about cutting and seeding them first, when the seeds are most potent, like with jalapeños. Just rinse, pat them dry, and place them on your baking sheet to roast. Turn them halfway through the cooking time. You will likely smell that delectable aroma wafting in from the oven by this point.
Your poblanos are ready once the skins look blistered, wrinkled, and charred. Peeling off the skin is essential, and the recipe explains how to steam them in a paper bag or covered with a cloth to facilitate this process. Don’t worry if some of the skin is left behind. It won’t alter the soup’s taste or consistency.
INGREDIENTS
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
INSTRUCTIONS
Roast
Roast and prepare poblano peppers.
Sauté
Cook onions, garlic, and poblanos.
Simmer
Blend soup, add cream, and season.
Devour!
FAQs & Tips
Poblano soup keeps well for up to 1 week in the refrigerator. Let it cool before storing it in airtight containers. Once chilled, you can also freeze it for 3 to 6 months. Defrost it overnight in the fridge before reheating.
Some of my favorite soup toppers for this recipe include chopped avocado, corn kernels, and chopped chives. You can also use chopped onions, cilantro, and hot sauce. Other options include shredded cheese, Mexican crema, sour cream, or plain Greek yogurt.
You can substitute any non-dairy cream or milk for the heavy cream in this recipe. The consistency may change slightly with plant-based milk, as it is not as thick as heavy cream. A little tapioca flour, arrowroot, or a cornstarch slurry can help thicken it, but I don’t think it’s necessary. Canned coconut milk will help thicken the base and impart a slightly sweeter taste. That’s not bad if you want to tame the heat a bit.
Serving Suggestions
Cornbread and peppers go well together, so I thought I’d share a few recipes that would be perfect alongside poblano soup. The first is this Corn Soufflé, which is easy to prepare with corn muffin mix, whole corn, and cream-style corn. If you want to add meat to your meal, I highly recommend making this Mexican Cornbread Casserole to accompany your soup. It is delicious, hearty, and ready in less than an hour.
Finally, if you want to add a sweet component to balance the heat and savoriness of the soup, I recommend this Easy, Sweet Vegan Cornbread with Applesauce. It is delicious on its own or accompanying any meal.
Poblano Soup
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
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Preheat the oven to 425°F. Place poblano peppers on a baking sheet and roast for 25-30 minutes, turning halfway through, until the skins are charred and blistered.
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Remove the peppers from the oven, cover with a kitchen towel or place in a paper bag for 10 minutes to steam, then peel off the skins and remove the seeds.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until onion is translucent, about 5 minutes. Add the chopped roasted poblano peppers and cook for another 2 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper. Heat through.
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Serve the soup hot, garnished with additional cream or chopped cilantro if desired.
Nutrition
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