If you’re craving a comforting bowl that packs a gentle smoky punch and a velvety texture, this Mouthwatering Roasted Poblano Soup Recipe is your new best friend. Perfect for chilly evenings or anytime you want something both cozy and lively, it’s surprisingly easy to pull together with ingredients you probably have on hand. I love how this soup balances rich creaminess with a subtle heat from charred poblanos—each spoonful feels like a warm hug with a little kick.
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Why You’ll Love This Mouthwatering Roasted Poblano Soup Recipe
This soup is like a flavor celebration that’s both approachable and impressive enough for guests. The roasting of poblanos infuses the broth with a toasty smokiness you won’t forget, and the silky texture from potatoes and cream makes each bite indulgent without feeling heavy.
- Texture you want: Smooth, creamy base with tender chunks of potato and chicken.
- Flavor that pops: Roasted and slightly smoky poblano peppers balanced by fresh cilantro and warming spices.
- Everyday ingredients: Nothing exotic—mostly pantry staples and fresh produce.
- Works for any night: Weeknights or weekends, it’s quick to make yet special enough to savor.
Ingredient Spotlight
Understanding the key ingredients will help you make the best possible version of this Mouthwatering Roasted Poblano Soup Recipe. The magic really starts with the poblanos—roasting them brings out their gentle smokiness. Baby gold potatoes create a creamy texture without being gluey. And don’t underestimate fresh cilantro for that bright finish.
- Poblano Peppers: Choose firm, glossy skins for roasting; if you want more heat, jalapeños work well.
- Baby Gold Potatoes: They boil quickly and blend into a creamy soup without becoming starchy.
- Chicken Broth: Lower-sodium keeps control over seasoning and prevents overwhelming saltiness.
Seasonality & Sourcing
Look for fresh poblanos in late summer to early fall when they're freshest and most flavorful. If you buy frozen or jarred roasted poblanos, that’s a handy shortcut but fresh roasting always wins flavor-wise. Baby gold potatoes are widely available year-round, but summer’s just a bit sweeter. Choosing a high-quality chicken broth or making your own will deepen the soup’s character without extra effort or time.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 450°F (230°C) to roast the poblanos. While that’s warming, rinse the poblanos and pat them dry. Place them whole on a baking sheet or under the broiler to char the skins until blistered and blackened in spots, about 15 minutes, turning occasionally. Avoid roasting too long or too hot to keep them from turning bitter and drying out—remember, smoky not burnt is the goal.
Step 2 — Cook & Build Flavor
Once the poblanos are roasted, place them in a bowl and cover immediately to steam for 10 minutes—this makes peeling the skins super easy. Meanwhile, melt butter and olive oil in a large pot over medium heat. Sauté diced onions, celery, and garlic until soft and fragrant, about 5 minutes. Chop the peeled poblanos and add them to the pot along with cumin, red pepper flakes, salt, and pepper. Stir for a minute until aromatic. Add diced potatoes and chicken broth, then bring everything to a boil before reducing heat and simmering until potatoes are tender, about 20 minutes. If the potatoes seem undercooked, just simmer a bit longer; if overcooked and mushy, adding a splash of broth later freshens the texture.
Step 3 — Finish & Rest
Use an immersion blender or traditional blender in batches to puree the soup until silky smooth, but leave a few chunks for a nice bite. Stir in the heavy cream for lushness, then add the cooked chicken pieces. Let the soup rest on low heat for 5 minutes for flavors to meld and the chicken to warm through nicely. You'll notice how the cream rounds out the smoky heat perfectly, making this recipe a real standout.
Troubleshooting Mouthwatering Roasted Poblano Soup Recipe
If your soup turns out too dry or thick, simply add more broth or a splash of water to loosen it. Too bland? A pinch more salt or a squeeze of lime juice will brighten it right up. If it’s soggy or watery, simmer uncovered a bit longer to reduce excess liquid but watch carefully to avoid burning. For lacking smoky depth, a touch of smoked paprika or a quick toast of some additional poblanos in a skillet can rescue it beautifully.
Pro Tips
I’ve found that controlling your heat during roasting and sautéing makes all the difference. Too hot too fast can overwhelm the delicate flavors. Also, don’t rush letting the poblanos steam in a covered bowl after roasting—this step is crucial for easy peeling and keeps the smoky flavor bright.
- Heat control: Roast on high but watch carefully to avoid burnt bitterness.
- Timing window: Peel poblanos promptly after steaming for best texture.
- Make-ahead move: Soup stores beautifully and tastes even better the next day.
- Avoid this pitfall: Don’t skip blending partway; texture balance is key.
Variations & Substitutions
If you want to lighten the creaminess, swap heavy cream for full-fat coconut milk or oat milk for a subtle twist that’s dairy-free. For a vegetarian version, just skip the chicken and use a robust vegetable broth, adding extra potatoes or beans for protein. Feel free to experiment with heat levels by mixing poblanos with a serrano for a bit more fire, or keep it mild and swap paprika for red pepper flakes.
Great Debates
One fun debate I’ve seen is whether to use butter or olive oil as the fat base. Butter adds richness and a creamy mouthfeel, but olive oil adds a fruity note and is lighter. I tend to combine both for the best of both worlds, but if you’re dairy-free, avocado oil works beautifully here too without sacrificing flavor.
Make-Ahead, Storage & Freezing
This soup keeps well refrigerated for 3-4 days in an airtight container. Reheat gently on the stove, stirring to maintain creamy texture. It freezes beautifully too—freeze in portioned containers, leaving a little headspace as it expands. Thaw overnight in the fridge and reheat slowly to keep its silky smooth profile without separation.
Yield & Conversions
This Mouthwatering Roasted Poblano Soup Recipe yields about 6 generous servings. Double it easily for a crowd or halve for an intimate dinner. For metric lovers: 450 grams of chicken, 700 ml broth, and about 300 grams of potatoes make the perfect balance. Adjust spices to taste after blending.
Serving Ideas & Pairings
A dollop of sour cream or a sprinkle of shredded sharp cheddar adds lovely creaminess on top. For freshness, a handful of chopped cilantro or a squeeze of lime brightens each spoonful. Serve alongside warm cornbread, simple avocado slices, or crunchy tortilla strips to round out the meal without fuss.
FAQs
Absolutely! Simply swap the chicken broth for vegetable broth and skip the chicken. Use coconut cream or another plant-based milk for richness.
After roasting, immediately transfer poblanos to a sealed bowl or plastic bag to steam for 10 minutes. This softens the skin and makes peeling simple using your fingers or a paper towel.
You can, but fresh roasted poblanos offer superior smoky flavor. If using canned, rinse well and reduce added salt elsewhere in the recipe.
Mild to moderately spicy thanks to the poblanos and red pepper flakes. You can adjust the heat by using milder peppers or less red pepper flakes to suit your preference.
Notes, Tools & Special Equipment
You’ll want a sturdy roasting pan or baking sheet for charring the poblanos, along with a good blender or immersion blender to achieve that silky texture. A medium to large pot is ideal for easy stirring and simmering. If you have a kitchen thermometer, use it to keep the soup gently simmering around 185°F (85°C) to avoid boiling off the creaminess.
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Mouthwatering Roasted Poblano Soup Recipe
A flavorful and creamy roasted poblano soup combining smokiness from poblano peppers with tender chicken and a touch of cream for richness. This comforting soup balances mild heat and earthy spices, perfect as a hearty lunch or dinner option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Soup Base
- 1 tablespoon Olive Oil
- 3 medium Poblano Peppers
- ¼ cup Unsalted Butter
- 1 medium White Onion, diced
- 1 cup Celery, diced
- 1 ½ cups Baby Gold Potatoes, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 2 teaspoons Red Pepper Flakes
- Kosher Salt and Black Pepper, to taste
- 5 cups Lower-Sodium Chicken Broth
Protein
- 2 pounds Boneless Skinless Chicken Breasts, cut into chunks
Creaminess and Freshness
- 1 cup Heavy Cream
- ¼ cup Cilantro, minced
Instructions
- Prepare Peppers: Roast the poblano peppers until the skins are charred and blistered. Let them cool, then peel off the skins, remove seeds, and roughly chop.
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, celery, and garlic; sauté until softened and fragrant, about 5-7 minutes.
- Add Potatoes and Spices: Stir in diced baby gold potatoes, ground cumin, red pepper flakes, salt, and black pepper. Cook for 2 minutes to toast the spices.
- Add Peppers and Broth: Add the chopped roasted poblano peppers and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Cook Chicken: Add the chicken chunks to the simmering soup and cook until the chicken is fully cooked through, about 10-15 minutes. Remove chicken pieces and shred or chop them finely.
- Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer portions to a blender and purée, then return to pot.
- Add Chicken and Cream: Stir the shredded chicken back into the soup, then add heavy cream. Heat gently without boiling to combine flavors.
- Finish with Cilantro: Stir in the minced cilantro just before serving for freshness and garnish the soup as desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or add chickpeas for protein.
- If fresh poblano peppers are unavailable, use jarred roasted green chilies as a substitute.
- To make the soup dairy-free, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
- Adjust red pepper flakes based on your preferred spice level.
- Use rotisserie chicken for a quicker preparation, adding it near the end without cooking raw chicken.
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