Smoky, cozy, and comforting
This creamy poblano soup is rich, slightly smoky, and incredibly comforting—perfect for busy weeknights or relaxed weekend lunches. Roasted poblano peppers bring deep flavor without overwhelming heat, making this soup family-friendly and satisfying. It’s naturally gluten-free and comes together with simple ingredients you probably already have on hand. Whether you’re meal-prepping for the week or looking for a warm starter to impress guests, this poblano soup delivers big flavor with minimal effort. Pair it with crusty bread, tortillas, or a fresh salad for a complete, nourishing meal that feels indulgent but is surprisingly easy to make.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–6
📝 Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- Salt and black pepper, to taste
- Optional toppings: sour cream, shredded cheese, cilantro, tortilla strips
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Baking sheet
- Aluminum foil or parchment paper
- Large pot or Dutch oven
- Blender or immersion blender
- Sharp knife
- Cutting board
- Wooden spoon or spatula
👩🍳 Step-by-Step Instructions
- Roast the poblanos: Place poblano peppers on a baking sheet and broil, turning every few minutes, until skins are blistered and blackened (about 8–10 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and roughly chop 🌶️
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
- Simmer: Add chopped poblanos and broth. Bring to a gentle simmer and cook for 10 minutes to blend flavors.
- Blend: Carefully blend soup until smooth using a blender or immersion blender.
- Finish: Stir in cream, season with salt and pepper, and heat gently for 2–3 minutes until warm and silky ✨
- Serve: Ladle into bowls and add your favorite toppings 😊
💡 Pro Tips
- Make it spicier: Add a roasted jalapeño or a pinch of cayenne.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze without cream for best texture; add cream when reheating.
- Dairy-free option: Coconut milk adds a subtle sweetness that pairs beautifully with poblano peppers.