Cozy Roasted Poblano Soup Recipe

Hi, I’m Sam from dishfoody.com, where smoky chiles create comforting warmth. This Cozy Roasted Poblano Soup blends charred poblano peppers with creamy broth, onion, and garlic for rich, mildly spicy flavor. Perfect for chilly evenings, pairing with grilled cheese, or serving as a starter for Mexican feasts.

Gluten-free, vegetarian adaptable, and ready in under an hour with that irresistible roasted pepper smokiness.

Why This Recipe Works

• Roasting poblanos intensifies sweet, smoky flavor
• Simple roux creates velvety texture without heavy cream
• Onions and garlic build savory depth
• Balanced mild heat appeals to all palates
• Blends easily for smooth, restaurant-quality consistency

Ingredients & Prep

• 4-5 poblano peppers
• 1 large onion, roughly chopped
• 4 cloves garlic
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 2 teaspoons Mexican oregano (or regular oregano)
• ½ teaspoon ground cumin
• ½ teaspoon salt (plus more to taste)
• Freshly ground black pepper
• Optional garnishes: Mexican crema, cilantro, lime wedges, tortilla strips

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Place whole poblanos on a baking sheet; roast 25-30 minutes, flipping halfway, until charred. Transfer to a bowl; cover with plastic wrap to steam 10 minutes. Peel, stem, seed, and roughly chop.
2. In a large pot over medium heat, melt butter. Add onion; cook 5-7 minutes until softened. Add garlic; cook 1 minute until fragrant.
3. Sprinkle flour over vegetables; stir 1-2 minutes to cook out raw taste.
4. Gradually whisk in stock, oregano, cumin, salt, and pepper. Bring to a simmer.
5. Add roasted poblanos; simmer 10 minutes to meld flavors.
6. Blend soup until smooth using immersion blender or in batches. Adjust seasoning. Serve hot with garnishes.

Flavor Variations

Storage Tips

Store in airtight container in fridge up to 5 days. Reheat gently on stovetop with splash of stock. Freezes well up to 3 months.

FAQs

Peppers not charring? Use broiler for 10-15 minutes, watching closely.
Too thick? Thin with additional stock or milk while reheating.
Spicy poblanos? Remove seeds and membranes before roasting.

Conclusion

Cozy Roasted Poblano Soup delivers smoky, comforting warmth with simple technique and bold flavor. Perfect bowl of autumnal bliss. Find more chile-forward recipes at dishfoody.com.

Cozy Roasted Poblano Soup Recipe

Print Recipe

Cozy Roasted Poblano Soup is a creamy, comforting soup made with smoky roasted poblano peppers, onions, garlic, potatoes, and chicken broth. Perfect for chilly days and easy to make.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4–5 poblano peppers
• 1 large onion, diced
• 3–4 cloves garlic, minced
• 3 tablespoons butter or olive oil
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 medium Yukon Gold potatoes, peeled and diced
• 1/2 teaspoon ground cumin
• 1 teaspoon Mexican oregano (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream or Mexican crema
• Optional garnishes: fresh cilantro, lime wedges, chili flakes

Instructions

• 1. 1. Roast poblano peppers under broiler or on stovetop until skin is charred, then peel, deseed, and roughly chop.
• 2. 2. In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened.
• 3. 3. Stir in flour and cook 1-2 minutes to form a roux.
• 4. 4. Add broth slowly while whisking, then add potatoes, cumin, oregano, salt, and pepper.
• 5. 5. Simmer until potatoes are tender, about 15 minutes.
• 6. 6. Add chopped poblanos and cook 5 more minutes.
• 7. 7. Remove from heat, stir in cream, and blend with immersion blender until smooth.
• 8. 8. Garnish with cilantro, lime juice, and chili flakes before serving.

Notes

• Do not rinse poblanos after roasting to retain flavor.
• Use heavy cream or crema for richness.
• Adjust spices to taste.
• Serve with warm tortillas or crusty bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 4g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 40mg

Keywords: roasted poblano soup, creamy poblano soup, comforting soup, mexican soup