Roasted Poblano Soup Recipes 10.02.2016

roasted poblano soup@photo

Grab your grocery list, because you are going to want to make roasted poblano soup as soon as you see these recipes. Roasted poblano is quite versatile and helps to provide a comforting taste to a warm meal on a weeknight.

Roasted Poblano Soup

This recipe will make you think you are in a Mexican restaurant! Yet this roasted poblano pepper soup can be made in your own home with ingredients you already have on hand.


  • Poblano peppers, 4 large
  • Yukon Gold potatoes, 3 medium
  • Butter, 2 T
  • Onion, 1 c (diced)
  • Garlic, 4 cloves (minced)
  • Jalapeno pepper, 1 (seeded, diced)
  • Salt, 2 t
  • Black pepper, to taste
  • Chicken broth, 32 oz.
  • Cilantro, 2 T (minced)
  • Light cream, ¼ c


  1. Broil Poblano peppers 10 minutes; flipping hallway through. Seal them in a paper bag; let sit 10 minutes.
  2. Peel, seed, and de-stem bagged peppers; slice.
  3. In a large saucepan, boil water. Add peeled and cubed potatoes; boil until tender. Drain and mash with fork.
  4. Heat the butter and onions in skillet over medium-high until onions are softened. Add jalapenos and garlic; cook 1 minute; remove from heat.
  5. In a separate saucepan, boil the chicken broth; add diced peppers, potatoes, onions, salt, black pepper, and cilantro; simmer.
  6. Use an immersion blender to process the soup until smooth and well-mixed.
  7. Pour the soup into a pot. Stir in light cream; heat until ready to serve.
  8. Serve with salsa or cream garnish.

Poblano and Corn Soup

roasted poblano@photo

Here is another roasted poblano recipe that is sure to please the crowd! This one includes corn and bacon for a sweet and savory punch.


  • Poblano peppers, 2
  • Bacon, 6 sliced (chopped)
  • Leeks, 2 (halved and minced)
  • Salt and pepper
  • Garlic, 2 cloves (minced)
  • Potato, 1 medium (peeled, ½-inch cubes)
  • Chicken broth, 2 c
  • Milk, 2 c (divided)
  • Sweet corn, 1 c
  • All-purpose flour, 2 T
  • Fresh cilantro, to taste (chopped)


  1. Preheat oven to 425 F. Rub olive oil onto Poblano peppers; place on lined baking sheet. Roast 20 minutes; flip halfway through cooking. Remove from oven, place in ziplock bag to steam and cool.
  2. Remove peppers; take off skin, stem, and remove seeds; chop.
  3. In a large saucepan, cook bacon over medium-high. Transfer to paper towel to drain and cool, reserving 2 tablespoons of bacon fat in saucepan. Add leeks, salt, and pepper to skillet and cook about 6 minutes. Add garlic, then potatoes and peppers, combining thoroughly.
  4. In a small mixing bowl, whisk together ½ cup of milk and the flour; reserve. Add remaining milk and chicken broth to the saucepan and bring to a boil, stirring frequently. Reduce heat to a simmer and cook until potatoes are softened. Add milk and flour mixture; combine thoroughly. Simmer soup until thick.
  5. Add the bacon and corn; simmer until corn is heated. Garnish with cilantro and serve.

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