Picture this: it’s a chilly evening, and the aroma of roasted poblano peppers fills your kitchen, embracing you like a warm hug. This is the essence of my Creamy Roasted Poblano Soup—a dish that not only warms your body but also feeds the soul. I first created this recipe as a comforting response to another fast-food dinner, and it quickly turned into a staple in our home.
The mild smokiness of the poblano peppers melds perfectly with creamy goodness, creating a harmonious blend that’s accessible for cooks of all levels. What I adore most is its flexibility; whether you prefer a vegetarian version or want to spice things up with some heat, this soup adapts beautifully to your tastes. Each spoonful carries the richness of comfort food while inviting you to get creative in the kitchen. Get ready to impress your family and friends with a dish that’s sure to become a new favorite!
Why is Roasted Poblano Soup so Irresistible?
Heartwarming Comfort: This Creamy Roasted Poblano Soup is the ultimate comfort dish that warms you from the inside out, perfect for chilly nights.
Endless Customization: Whether you prefer a meaty version with chicken or a hearty vegetarian option, this recipe easily adapts to fit your dietary needs!
Easy Preparation: With just a few simple steps, even novice cooks can whip up this delicious soup without the stress.
Rich, Creamy Texture: The velvety blend of roasted poblanos and cream creates a luxurious mouthfeel that elevates this dish to gourmet status.
Crowd-Pleasing Flavor: Bring it to family gatherings or share with friends—this soup is bound to impress and become a beloved favorite!
Looking for more delicious comfort food recipes? Check out our family-friendly meal options!
Roasted Poblano Soup Ingredients
• Discover all the delectable components you need!
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For the Soup Base
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Olive Oil – Adds moisture during roasting; canola or avocado oil works as a substitute.
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Poblano Peppers (3 medium) – Provides mild smokiness; for heat, swap in jalapeños or serrano peppers.
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Unsalted Butter (1/4 cup) – Enhances flavor and richness; coconut oil is great for a dairy-free option.
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White Onion (1 medium, diced) – Adds sweetness and depth; yellow onion can work too.
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Celery (1 cup, diced) – Provides crunch and flavor; leeks make a nice alternative.
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Baby Gold Potatoes (1 1/2 cups, diced) – Creates creaminess when blended; Yukon gold or russet potatoes can be used instead.
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Garlic (3 cloves, minced) – Adds aromatic flavor; garlic powder is an acceptable substitute.
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Ground Cumin (1 teaspoon) – Enhances earthy flavors; consider Moroccan spices for a twist.
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Red Pepper Flakes (2 teaspoons) – Adjust to your preferred spice level.
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Kosher Salt and Black Pepper – Essential for seasoning; sea salt can be a substitute.
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Lower-Sodium Chicken Broth (5 cups) – Serves as the soup’s base; vegetable broth makes this soup a vegetarian option.
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For the Protein and Creaminess
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Boneless Skinless Chicken Breasts (1 1/2 – 2 pounds, cut into chunks) – Adds protein and can be replaced with rotisserie chicken for convenience.
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Heavy Cream (1 cup) – Introduces creaminess; full-fat coconut milk or oat milk can also be used for a lighter dish.
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Cilantro (1/4 cup, minced) – Adds freshness and brightness; fresh parsley is a lovely alternative.
With these Roasted Poblano Soup ingredients, you’re well on your way to creating a soul-soothing dish perfect for cozy nights. Enjoy the process and let your kitchen come alive with wonderful aromas!
How to Make Creamy Roasted Poblano Soup
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Roast the Peppers: Preheat your oven to 450°F (232°C). Slice the poblano peppers in half, drizzle them with olive oil, and arrange them cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until they are beautifully charred. Once done, let them cool a bit, peel off the skin, chop, and set aside.
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Sauté Vegetables: In a large stock pot, melt the unsalted butter over medium heat. Add the diced onion, celery, and baby gold potatoes, sautéing for 9-10 minutes until they are soft and fragrant. Mix in the minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for another minute.
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Combine Broth and Peppers: Pour in the lower-sodium chicken broth along with the chopped roasted peppers. Bring everything to a gentle boil, allowing the flavors to meld beautifully.
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Cook Chicken: Add the cubed boneless skinless chicken breasts to the pot. Reduce the heat, cover, and let it simmer for about 10 minutes until the chicken is fully cooked. Remove the chicken, chop or shred it, and set aside.
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Blend Soup: Using an immersion blender, blend the soup in the pot to your desired consistency. For a smooth texture, blend thoroughly, or leave a few chunks for added texture.
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Incorporate Chicken and Cream: Return the chopped chicken to the pot, then stir in the heavy cream. Gently simmer for another 5 minutes until everything is heated through and perfectly combined.
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Serve and Garnish: Ladle the creamy soup into bowls, garnishing with freshly minced cilantro. You can also add optional toppings like crispy tortilla strips, avocado slices, or a sprinkle of cheese for an extra touch.
Optional: Drizzle with a bit of lime juice for a burst of freshness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creamy Roasted Poblano Soup
Fridge: Store your Creamy Roasted Poblano Soup in an airtight container for up to 3-4 days. Allow the soup to cool before sealing to retain freshness.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top of the container for expansion.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally until warmed through. Add a splash of broth or cream if needed for a creamier consistency.
Airtight Storage: Make sure to seal the containers tightly to prevent freezer burn and preserve the rich, flavorful essence of your roasted poblano soup.
Expert Tips for Creamy Roasted Poblano Soup
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Perfectly Roasted Peppers: Ensure your poblano peppers are well-charred to enhance their flavor. Under-roasting can lead to bland soup.
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Chicken Doneness: Use a digital thermometer to check the chicken reaches 160°F (71°C) without overcooking, which keeps it juicy.
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Blending Technique: Blend the soup based on your texture preference. Leave it slightly chunky for a rustic feel or blend until creamy for a luxurious mouthfeel.
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Vegetarian Option: If you’re opting for a vegetarian version of the Creamy Roasted Poblano Soup, replace chicken with beans or tofu and use vegetable broth for richness.
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Spice Adjustment: Have fun with the heat! Adjust red pepper flakes or add fresh jalapeños to customize your soup’s spice level to your family’s taste.
Make Ahead Options
These Creamy Roasted Poblano Soup preparations are perfect for busy weeknights! You can roast the poblano peppers and sauté the vegetables up to 24 hours in advance. Simply let the roasted peppers cool, peel them, and store them in an airtight container in the refrigerator. The sautéed onion, celery, and potatoes can be stored together. When you’re ready to finish the soup, just combine the broth and prepped vegetables in a pot, then add the cooked chicken and heavy cream. Simmer for about 5 minutes until heated through, and you’ll have a comforting meal that tastes just as delicious as if you made it fresh!
What to Serve with Creamy Roasted Poblano Soup?
Imagine cozying up with a sumptuous bowl of soup—now, let’s take your dining experience to the next level by pairing it with delightful sides!
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Crusty Bread: The perfect vehicle for scooping up every last drop of soup, its chewy texture complements the creaminess beautifully.
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Fresh Garden Salad: A mix of vibrant greens and crunchy veggies brightens the meal and adds refreshing contrast to the rich soup. Try a citrus vinaigrette for a zesty touch!
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Cornbread: Soft and slightly sweet, cornbread enhances the humble flavors of the soup while adding a delightful, crumbly texture to your meal.
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Grilled Cheese Sandwich: Nothing beats the classic duo of creamy soup and melty cheese! The rich flavors and crunch of the grilled sandwich create a nostalgic comfort food experience.
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Avocado Toast: Creamy avocado slathered on toasted bread introduces a touch of healthy fat, balancing the soup’s richness while contributing a fresh, creamy texture.
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Tortilla Chips: Crunchy tortilla chips add a fun crunch and can be sprinkled on top of the soup for an exciting twist. Enjoy the flavors and textures combining in each spoonful!
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Sparkling Water or Lemonade: A refreshing drink choice that enhances the meal’s overall experience, cleanse the palate between bites of that luscious soup!
Each of these delightful pairings will elevate your Creamy Roasted Poblano Soup into a full culinary experience that balances flavors and textures perfectly. Enjoy!
Roasted Poblano Soup Variations
Unleash your creativity with delightful twists on this comforting soup!
- Dairy-Free: Swap heavy cream with full-fat coconut milk for a rich, lactose-free alternative.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to amp up the heat.
- Vegetarian Option: Instead of chicken, use hearty beans or tofu for a filling plant-based meal.
- Extra Creaminess: Stir in a dollop of sour cream just before serving for a tangy touch.
- Flavor Boost: Infuse with smoked paprika or more cumin for earthy depth in every spoonful.
- Add Vegetables: Toss in fresh corn or zucchini for a pop of color and extra crunch.
- Garnish Options: Elevate the dish with crispy bacon bits, crunchy tortilla strips, or a drizzle of avocado oil for a gourmet finish.
- Herb Variations: Experiment with fresh herbs like basil or thyme to bring a unique flavor profile to this cozy soup.
Feel free to mix and match these variations to create your perfect bowl of warmth!
Creamy Roasted Poblano Soup Recipe FAQs
What’s the best way to select ripe poblano peppers?
Absolutely! Look for poblano peppers that have a deep green color and a slightly shiny skin. Avoid any that have wrinkles or dark spots all over, as these might indicate overripeness. Firm peppers are often fresher and yield the best flavor when roasted.
How long can I store Creamy Roasted Poblano Soup in the fridge?
You can store your soup in an airtight container for up to 3-4 days. Just let it cool down to room temperature before sealing it to maintain its freshness. This way, you can enjoy those warm, comforting flavors again soon!
Can I freeze Creamy Roasted Poblano Soup? How?
Yes, you can freeze the soup for up to 3 months! Pour the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. When ready to enjoy, thaw it overnight in the refrigerator, then reheat on the stove over low heat, stirring occasionally. I love adding a splash of broth or cream if it seems too thick.
What can I do if my soup is too spicy?
If you find your soup has turned out too spicy, don’t worry! You can mellow it out by stirring in a bit of additional cream or sour cream. Adding more cooked potatoes or even shredded cheese can also balance the heat, creating a more harmonious flavor profile.
Is Creamy Roasted Poblano Soup safe for pets or individuals with allergies?
Great question! Since this recipe contains ingredients like heavy cream and chicken broth, it’s not suitable for pets. For those with allergies, always check for specific ingredients that might trigger reactions, like dairy or gluten. If you want to make it gluten-free, ensure you use gluten-free vegetable broth!
Can I make this soup vegetarian without losing flavor?
Definitely! To create a vegetarian version of the Creamy Roasted Poblano Soup, simply replace the chicken with hearty beans or tofu and swap the chicken broth for vegetable broth. Additionally, you can enhance the flavor by adding a few more spices like smoked paprika and increasing the amount of roasted poblanos!
Creamy Roasted Poblano Soup: Your New Favorite Comfort Dish
Ingredients
Equipment
Method
- Roast the Peppers: Preheat your oven to 450°F (232°C). Slice the poblano peppers in half, drizzle with olive oil, and arrange cut-side down on a parchment-lined baking sheet. Roast for about 20 minutes until beautifully charred. Once done, let cool, peel off the skin, chop, and set aside.
- Sauté Vegetables: In a large stock pot, melt the unsalted butter over medium heat. Add diced onion, celery, and baby gold potatoes, sautéing for 9-10 minutes until soft and fragrant. Mix in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for another minute.
- Combine Broth and Peppers: Pour in the lower-sodium chicken broth along with chopped roasted peppers. Bring to a gentle boil, allowing flavors to meld.
- Cook Chicken: Add cubed chicken to the pot. Reduce heat, cover, and simmer for about 10 minutes until chicken is fully cooked. Remove, chop or shred, and set aside.
- Blend Soup: Using an immersion blender, blend the soup to desired consistency, smooth or slightly chunky.
- Incorporate Chicken and Cream: Return chopped chicken to the pot, stir in heavy cream, and gently simmer for another 5 minutes until heated through.
- Serve and Garnish: Ladle soup into bowls, garnishing with freshly minced cilantro. Optional toppings include crispy tortilla strips or avocado slices.