Cozy Roasted Poblano Soup – Creamy & Comforting

Pull up a chair, let’s talk about that soup

You know those dishes that just feel like a good long hug after a slapdash day? That’s this roasted poblano soup for me. I think the first time I made it, I accidentally bought one poblano too many—I’m talking a mountain of peppers and practically nothing else in the fridge. But hey, desperate times lead to delicious discoveries…and my family still teases me about “that green soup phase” I had. Anyway, now it’s not a phase, it’s just a regular in our menu whenever the weather dips, or someone (me) needs a break from basic chicken soup. Sometimes I joke that this soup is the culinary equivalent of snuggling a warm cat—just without the fur in your mouth. Or the claws…

Why You’ll Love This—Or at least, why I do

I make this whenever I’m craving something that’s equal parts soothing and lively—it’s creamy, but there’s just enough peppery oomph to wake your tastebuds up. My family goes a bit mad for this, mostly because it’s somehow hearty and delicate at the same time (if that makes sense). Also, if you’ve ever struggled to get folks excited about green soup—this’ll change their minds. The biggest complaint I ever had? Once I scorched the peppers by forgetting about them in the broiler. Oops. Learned my lesson, promise.

The bits and bobs you’ll need

• 3 medium poblano peppers (sometimes I toss in a bell pepper if poblanos are looking sad or pricy)
• 1 medium yellow onion, chopped (red’s fine if that’s all ya got)
• 2 garlic cloves, smashed (my friend swears by the jarred stuff, but I’m stubborn)
• 2 tbsp butter (or olive oil—honestly, both work but butter wins if you ask me)
• 3 cups veggie broth (I use Better Than Bouillon when lazy, or homemade if I’m feeling fancy)
• 1 large Yukon gold potato, peeled and diced—not a must, but it makes things creamy
• 150ml heavy cream (milk is okay, but cream makes it lush…
• Salt & black pepper to taste (try smoked salt, it’s wild!)
• Handful of fresh cilantro, chopped (skip it if you’re a cilantro avoider)
• Few squeezes of lime juice (technically optional, but I love it)

If you’re in a rush, those little roasted poblanos from a jar technically work, just rinse off the vinegar-y brine first.

How I usually throw this together

1. Roast the poblanos – Stick ’em under the broiler. Turn every 2-3 minutes ’til blistered and blackened all over (about 8-12 minutes). If I’m being honest, this is where I always get distracted. Don’t wander off! Once done, toss them in a bowl, cover with a plate, and let them steam for 10 minutes or so. Makes peeling so much easier, I promise.
2. Peel and chop – Peel those peppers (don’t sweat if some stubborn bits stay, they taste fine). Remove stems and seeds. Chop roughly.
3. Sauté the tasty stuff – In a biggish pot, melt butter over medium heat. Chuck in onion and a pinch of salt and cook ‘til soft, about 5 minutes. Add garlic; give it thirty seconds, just ‘til fragrant—not burnt. (Because burned garlic is not a vibe.)
4. Simmer & soften – Add chopped roasted poblanos, diced potato, and broth. Bring to a gentle simmer, cover, and let it bubble for about 20 minutes. I sneak a taste here, even if it’s way too hot.
5. Blend it up – Take out your blender (I use my cheapo immersion blender; works fine. If you only have a jug blender, let the soup cool for safety—learned that the hard way). Blitz until mostly smooth. I leave a few chunky bits because it feels more rustic—like I intended it.
6. Creamy finish – Return to low heat. Stir in cream, salt, pepper, a big squeeze of lime, and cilantro. Heat gently—don’t boil! (I did once and the cream split; not tragic, but not pretty.)

Notes from my many tries

• If your peppers are crazy spicy, scoop out extra seeds. Or just warn people—my uncle once tried it thinking it was “just green soup.”
• No potato? No big deal, but it does make it thicker. Maybe add a handful of cooked rice instead (seriously!).
• I totally over-salted this once because I forgot my broth concentrate is super salty. Maybe taste before dumping in extra salt. (I should follow my own advice more often.)

Soup experiments gone right (and wrong)

• Add corn – Toss in a handful of frozen corn for a slight sweetness. Works great—the kids approve.
• Swap cream for coconut milk – Actually delicious, you just get a bit of coconut undertone, which may or may not be your jam.
• Tried smoked paprika once – Too much and it tasted like a campfire. Whoops.
• Extra cheese – Melts in fine, but, oddly, makes it kinda stringy. Probably wouldn’t do again unless I had a proper melty cheese.

What you need (or what you could probably fudge)

• Big soup pot—any old thing, as long as it won’t burn your onions in a heartbeat
• Blender or stick blender—if you don’t have either, just mash the potatoes up real good and call it rustic
• Baking sheet or cast-iron pan for roasting
• I use a wooden spoon, but I mean you could use your spatula or whatever’s handy (I once used a plastic ladle—worked, kinda)

Leftovers and real-life fridge logic

This soup keeps 2-3 days in the fridge, and honestly, I think it tastes better the next day. Just whisk it over low heat to reheat (don’t microwave, it goes a bit weird, but hey, desperate mornings call for desperate measures). Freezes okay—fat separates sometimes, but a good stir helps. That said, in my house it rarely lasts long enough to matter.

How we eat it (and how you could)

I’m not fussy—sometimes just a big mug is enough, but with a grilled cheese (ideally spiced up like this idea from Smitten Kitchen), it’s next-level. My aunt insists on a sprinkle of cotija and some tortilla strips crumbled on top; that’s our big “soup night” trick. Also, a swirl of crema if you’re feelin’ extra.

If I could time travel, I would slow down this step

• Seriously, don’t rush the pepper-roasting; undercooked poblanos taste kind of grassy, and, um, it’s not great. (I once tried roasting at a lower temp to multitask – didn’t char right or peel well. Save yourself the headache and use high heat or broiler.)

Answers to real questions I’ve actually gotten

• Can I make this ahead? Absolutely. I actually prefer it the next day, and it thickens a bit which I like. Maybe save the cream to stir in at the end, though.
• Is this soup super spicy? Not usually! Poblanos are pretty tame, but, like, some have hidden heat. If you’re worried, scrape out all the seeds.
• Can I freeze it? Sure can. It might separate a bit (looks weird, tastes fine), just stir or blitz when reheating.
• What if I only have raw cream? Totally works, though it’ll taste a bit richer. Don’t boil it, though.
• What bread do you serve with it? Ooh! I love this no-knead bread because it’s minimal effort and tastes like you spent all day.
• Why does my soup look weird green-brown? Ah, that’s just what happens when you blend roasted peppers. Totally normal, soup still tastes fab, promise.

There you have it—a ridiculously comforting bowl of roasted poblano soup with enough leeway for lazy days or “let’s impress the in-laws” occasions. Let me know if you accidentally invent a new variation!

★★★★★ 4.40 from 32 ratings

Cozy Roasted Poblano Soup – Creamy & Comforting

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

This creamy and comforting roasted poblano soup is the perfect cozy meal. Roasted poblanos blend with sautéed vegetables, cream, and spices to create a rich, flavorful bowl best savored on a chilly day.

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Ingredients

• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium russet potato, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh cilantro and lime wedges, for serving

Instructions

1. 1
   Preheat oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally, until skins are blistered.
2. 2
   Transfer roasted peppers to a bowl and cover to steam for 10 minutes. Peel off skins, remove stems and seeds, and chop the flesh.
3. 3
   Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and cook for 1 minute.
4. 4
   Add diced potato, chopped poblano peppers, cumin, salt, and pepper. Stir to combine, then pour in vegetable broth.
5. 5
   Bring to a simmer and cook for 15 minutes, until potatoes are tender. Remove from heat and use an immersion blender to blend until smooth.
6. 6
   Stir in heavy cream and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 5gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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