Roasted Poblano Soup

This Roasted Poblano Soup features a creative garnish that enhances its flavors, making it an extraordinary dish.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Soup

Cuisine Mexican

Servings people

Calories 292 kcal

Equipment

Oven
saucepan
blender

Ingredients

4-5 pieces poblano peppers
1 medium onion
4 cloves garlic minced
3 tablespoons butter
3 tablespoons all purpose flour
4 cups stock
2 teaspoons Mexican oregano optional
pinch cumin optional
½ teaspoon salt plus more to taste
freshly ground black pepper

For garnish (optional)

finely chopped cilantro stems
Mexican Crema or heavy cream
hot sauce
freshly ground black pepper

Instructions

Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), ½ teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another ¼ teaspoon of salt but keep in mind the salt level will depend on which stock you use.
Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
Store leftovers in an airtight container in the fridge.

Nutrition

Serving: 1bowlCalories: 292kcal

Keyword creamy soup, Mexican Cuisine, poblano, Roasted Poblano Soup, soup, Vegetarian