As the crisp air of autumn settles in, I’m transported to my cozy kitchen, where the enticing aroma of roasted poblano peppers fills the room. This Creamy Roasted Poblano Soup has become my go-to recipe for chilly evenings—the perfect antidote to the fast food rut that so many of us fall into. Imagine a smooth, velvety soup that wraps you in warmth, each spoonful a comforting blend of mild spice and rich creaminess.
What I love most about this soup is its versatility. Whether you’re looking for a vegetarian alternative packed with flavor, or you crave an extra kick of heat to warm your soul, this recipe can be tailored to suit your taste. Even if you’re a beginner in the kitchen, the simplicity of this dish will make you feel like a pro, impressing family and friends without the fuss. Let’s dive into this heartwarming recipe that embodies the essence of homemade comfort food!
Why is Roasted Poblano Soup so special?
Creamy, hearty flavors: Each bowl of this soup hugs your taste buds with the rich taste of roasted poblanos, creating a one-of-a-kind experience.
Perfect for all diets: The recipe easily accommodates vegetarian needs or variations like extra spice – making it inclusive for everyone at your table.
Quick and convenient: With minimal prep and cooking time, this soup is ready to warm your evening without a long wait.
Elevates meal time: Serve it alongside crusty bread or a fresh salad, and you’ve got an instant dinner party hit that impresses without the stress.
Great for leftovers: Store it easily, and enjoy it for lunch tomorrow—a practical choice for busy lives! Don’t forget to explore more comforting recipes like this one to keep your dinner rotation fresh.
Roasted Poblano Soup Ingredients
• Explore the delicious components of this warm comfort dish.
For the Soup
- Olive Oil — Adds moisture during roasting; substitute with canola or avocado oil for different flavors.
- Poblano Peppers (3 medium) — Provides mild smokiness; consider jalapeño or serrano peppers for extra heat.
- Unsalted Butter (1/4 cup) — Enhances flavor and richness; replace with coconut oil for a dairy-free option.
- White Onion (1 medium, diced) — Adds sweetness and depth; yellow onion works as an alternative.
- Celery (1 cup, diced) — Adds crunch and flavor; can be substituted with leeks for a different taste.
- Baby Gold Potatoes (1 1/2 cups, diced) — Contributes creaminess; Yukon gold or russet potatoes can serve as substitutes.
- Garlic (3 cloves, minced) — Infuses the soup with aromatic flavor; use garlic powder if fresh isn’t available.
- Ground Cumin (1 teaspoon) — Enhances earthy notes in the soup; Moroccan spices can be a delightful alternative.
- Red Pepper Flakes (2 teaspoons) — Provides a spicy kick; adjust to your taste preferences.
- Kosher Salt and Black Pepper — Essential for seasoning; switch to sea salt if preferred.
- Lower-Sodium Chicken Broth (5 cups) — The flavorful base of your soup; opt for vegetable broth for a vegetarian version.
- Boneless Skinless Chicken Breasts (1 1/2 – 2 pounds, cut into chunks) — A source of protein; rotisserie chicken can be a quicker option.
- Heavy Cream (1 cup) — Adds richness and creaminess; for a lighter version, try full-fat coconut milk or oat milk.
- Cilantro (1/4 cup, minced) — Brings freshness; feel free to replace it with fresh parsley if desired.
Optional Garnishes
- Tortilla Strips — For a crispy texture boost.
- Avocado — Adds a creamy freshness on top.
How to Make Roasted Poblano Soup
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Roast Peppers: Preheat your oven to 450°F. Slice the poblanos in half, drizzle with olive oil, and position them cut-side down on a parchment-lined baking sheet. Roast for 20 minutes until the skins are charred and blistered. Once done, cool, peel, chop, and set aside.
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Sauté Vegetables: In a large stock pot, melt the butter over medium heat. Add the diced onions, celery, and potatoes, cooking until softened (9-10 minutes). Stir in the minced garlic, cumin, red pepper flakes, salt, and pepper, and sauté for an additional minute.
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Combine Ingredients: Pour in the chicken broth and add the chopped roasted peppers. Stir everything together, bring to a boil, then reduce the heat and let it simmer for a few minutes.
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Cook Chicken: Add the chunks of chicken to the boiling broth. Reduce the heat to a gentle simmer, cover the pot, and cook until the chicken is thoroughly cooked (about 10 minutes). Once done, remove the chicken and chop it into bite-sized pieces.
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Blend Soup: Using an immersion blender, carefully blend the soup until you achieve your desired consistency—smooth and creamy or a bit chunky, it’s up to you!
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Add Chicken and Cream: Return the chopped chicken to the soup, stir in the heavy cream, and simmer on low for another 5 minutes to meld the flavors.
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Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or your favorite toppings like crispy tortilla strips or diced avocado for added flair.
Optional: Add a squeeze of lime juice for a refreshing zing!
Exact quantities are listed in the recipe card below.
Storage Tips for Roasted Poblano Soup
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Fridge: Store leftover Roasted Poblano Soup in an airtight container for up to 3-4 days. Ensure it cools completely before sealing to maintain freshness.
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Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave room for expansion, as the soup will thicken when frozen.
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Reheating: Thaw frozen soup overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or water if it’s too thick.
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Quality Check: If using frozen soup, consume it within 3 months for the best flavor and texture. Always smell and inspect before serving to ensure freshness.
Tips for the Best Roasted Poblano Soup
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Roast to Perfection: Ensure your poblano peppers are charred well; this enhances their natural sweetness and adds depth to the flavor of your Roasted Poblano Soup.
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Texture Matters: Blend the soup according to your preference. Blend less for a chunkier consistency, or more for that smooth and creamy texture you’ll love.
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Check Chicken Temperature: To avoid overcooking, use a digital thermometer to check that the chicken reaches 160°F before removing from the broth.
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Adjust Spice Levels: Taste as you go! If you like it spicier, don’t hesitate to add more red pepper flakes or a pinch of cayenne for an extra kick.
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Dairy-Free Options: To make the soup lighter or dairy-free, substitute heavy cream with full-fat coconut milk or oat milk; it still delivers on creaminess and flavor.
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Garnish with Love: Elevate your presentation by garnishing with fresh cilantro, crispy tortilla strips, or creamy avocado for a pop of color and flavor.
Roasted Poblano Soup Variations
Get ready to explore delightful twists on this heartwarming soup!
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Vegetarian Delight: Replace chicken with beans or tofu, and use vegetable broth for a hearty, plant-based option.
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Extra Spice: For a punchy kick, toss in chopped jalapeños or a dash of cayenne pepper depending on your heat preference. Enjoy the warmth!
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Creamy Indulgence: Stir in a dollop of sour cream just before serving to enhance creaminess and add tangy richness to each bowl.
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Flavor Boost: Add smoked paprika or increase the cumin for a deeper and more complex flavor profile that will wow your taste buds.
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Dairy-Free Creaminess: Swap heavy cream for full-fat coconut milk or oat milk, ensuring a rich and luscious texture while keeping it dairy-free.
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Crunchy Toppings: Top the soup with crispy tortilla strips or roasted corn for added texture and crunch that elevates your dining experience.
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Herb Variation: Consider adding fresh thyme or a sprinkle of dill to brighten the flavor while filling the kitchen with aromatic bliss.
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Nutty Twist: Blend in a spoonful of almond butter or tahini for a unique nutty flavor that enhances the creamy profile of this comforting soup.
What to Serve with Creamy Roasted Poblano Soup?
Imagine a cozy evening spent around the table, where the richness of your soup is perfectly matched by delightful sides.
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Crusty Bread: This is an irresistible companion, perfect for dipping and soaking up every drop of the soup’s creamy goodness. The crusty texture balances the velvety soup splendidly.
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Fresh Garden Salad: Bright greens and fresh veggies add a refreshing crunch that cuts through the richness of the soup, enhancing the overall meal experience.
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Tortilla Chips: A delightful crunch in every bite, tortilla chips not only add texture but can also be crumbled on top for a satisfying twist. They bring that extra crunch that elevates each mouthful.
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Avocado Toast: Creamy avocado spread on toasted bread provides a rich, buttery flavor that pairs beautifully with the mild spice of roasted poblanos.
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Cilantro Lime Rice: The zesty notes of lime in the rice complement the earthy flavors of the soup, making it a vibrant option that brightens up the dish.
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Margaritas: A tangy margarita offers a refreshing contrast to the warmth of the soup, perfectly capturing that cozy, festive ambiance that enhances any meal.
Each of these selections brings its own unique element, making your dining experience a wonderful celebration of flavors and textures!
Make Ahead Options
These Creamy Roasted Poblano Soup are perfect for busy home cooks looking to save time! You can roast the poblano peppers and sauté the vegetables up to 24 hours in advance, storing them in airtight containers in the refrigerator. Additionally, you can cook the chicken and blend the soup base, then refrigerate it for up to 3 days. To maintain quality, keep the cream separate until you’re ready to serve, as it helps prevent curdling. When you’re ready to enjoy this comforting soup, simply heat it on the stove, stir in the heavy cream, and simmer for a few minutes. With these make-ahead options, you’ll have a delicious meal ready with minimal effort!
Roasted Poblano Soup Recipe FAQs
What is the best way to select ripe poblano peppers?
Absolutely! Choose poblano peppers that are firm, vibrant in color, and free from dark spots or blemishes. Ripe peppers should have a smooth skin and a slight sheen—this indicates freshness! Avoid those with dark spots all over, as they may be overripe or spoiled.
How should I store leftover Roasted Poblano Soup?
For best results, refrigerate leftover Roasted Poblano Soup in an airtight container for up to 3-4 days. Make sure it cools completely before sealing to maintain its delicious flavor. When you’re ready to enjoy it again, simply reheat gently on the stove or in the microwave.
Can I freeze Roasted Poblano Soup?
Very! To freeze your soup, first let it cool completely. Transfer it to a freezer-safe container, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat over low heat on the stove. You might need to add a splash of broth or water if it’s thickened too much.
What are common troubleshooting tips for making this soup?
If your soup comes out too thick, simply add a bit more chicken or vegetable broth until you reach the desired consistency. If it’s too spicy, consider adding a spoonful of sugar or a dollop of sour cream to balance the heat. Remember to taste as you go to make adjustments—it’s all about finding that perfect balance!
Can I make this soup dairy-free?
Absolutely! For a dairy-free version, substitute the heavy cream with full-fat coconut milk or oat milk. Both alternatives maintain the rich creaminess you love while keeping it light. You can also leave out the butter and use olive oil for sautéing the veggies. Enjoy your comforting soup without any fuss!
Savory Roasted Poblano Soup for Cozy Nights In
Ingredients
Equipment
Method
- Preheat your oven to 450°F. Slice the poblanos in half, drizzle with olive oil, and position them cut-side down on a parchment-lined baking sheet. Roast for 20 minutes until the skins are charred and blistered. Once done, cool, peel, chop, and set aside.
- In a large stock pot, melt the butter over medium heat. Add the diced onions, celery, and potatoes, cooking until softened (9-10 minutes). Stir in the minced garlic, cumin, red pepper flakes, salt, and pepper, and sauté for an additional minute.
- Pour in the chicken broth and add the chopped roasted peppers. Stir everything together, bring to a boil, then reduce the heat and let it simmer for a few minutes.
- Add the chunks of chicken to the boiling broth. Reduce the heat to a gentle simmer, cover the pot, and cook until the chicken is thoroughly cooked (about 10 minutes). Once done, remove the chicken and chop it into bite-sized pieces.
- Using an immersion blender, carefully blend the soup until you achieve your desired consistency—smooth and creamy or a bit chunky, it’s up to you!
- Return the chopped chicken to the soup, stir in the heavy cream, and simmer on low for another 5 minutes to meld the flavors.
- Ladle the soup into bowls and garnish with fresh cilantro or your favorite toppings like crispy tortilla strips or diced avocado for added flair.