Easy Cream of Poblano Soup

Take your soup to the Southwest with this Cream of Poblano Soup! It’s rich, creamy, smoky, and full of poblano flavor. Ready in under an hour, it’s the perfect way to warm up with a little kick.

Cream of Poblano Soup on a bowl.

This soup is easier to make than it sounds and has a restaurant-quality feel. The most involved part is roasting the poblanos, but it’s simple! Roast them over an open flame, on the grill, or under the broiler, then steam them in a covered bowl to loosen the skins. Peel off the skins, remove the seeds, and you’re ready to make this delicious soup.

I fell in love with poblanos while living in Texas. Now that I’ve moved, they’re harder to find but when I do find them, I make this soup and all my other favorite poblano recipes.

Cream of Poblano soup on a white bowl.

Ingredients:

  • Poblano chilis – About 6-8 medium peppers.
  • Chicken broth – Use low or no-sodium added broth or stock.
  • Olive oil
  • Onion – Chopped.
  • Garlic – Minced.
  • Cumin
  • Chili powder
  • All-purpose flour
  • Heavy whipping cream
  • Salt & pepper – To taste.
  • Chipotle powder – Optional.
Cream of Poblano Soup ingredients with labels.

How to Make Cream of Poblano Soup:

  1. Roast the poblanos until blackened and blistered. Steam them by placing them in a bowl covered with plastic wrap for 10 minutes. Peel, deseed and chop them.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in cumin, chili powder, and flour. Cook for 2 minutes to blend the flavors.
  4. Gradually whisk in the chicken broth and bring the mixture to a simmer.
  5. Add chopped poblanos and cook for 10 minutes to allow the flavors to come together.
  6. Puree the soup with an immersion blender or transfer to a blender and blend until smooth.
  7. Return the soup to the pot, stir in the cream, and gently heat without boiling.
  8. Season with salt, pepper, and chipotle powder to taste. Serve hot, garnished with extra cream or roasted pepper slices if desired.

Step-By-Step Process

Chef Jenn’s Tips:

  • Use a paper towel to easily rub off the charred skins from the poblanos.
  • Prepping the poblanos in advance can save time when you’re ready to make the soup.
  • For the creamiest texture, use a high-powered blender.
  • A drizzle of crema or sour cream adds a nice touch to the presentation.

Recommended

Make It A Meal

Serve with crusty bread or a simple side salad. Pair it with grilled chicken or a sandwich for a heartier option.

Two bowls of cream of poblano soup.

Storage

Cool leftovers before storing in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat. This soup also freezes well—store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat when ready to serve.

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Cream of Poblano Soup on a bowl.

Cream of Poblano Soup

Chef Jenn
This Cream of Poblano Soup packs a punch of smoky flavor and is ready in less than an hour. It’s simple to prepare and pairs wonderfully with crusty bread or a fresh side salad for a cozy, filling meal!
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6
Calories 148 kcal

Ingredients
  

  • 1 ½ poblano chilis  about 6-8 medium peppers
  • 4 cups chicken broth use low or no-sodium added broth or stock
  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons all-purpose flour
  • ½ cup heavy whipping cream
  • salt and pepper  to taste
  • chipotle powder optional

Instructions
 

  • Roast the poblanos until blackened and blistered. Steam them by placing them in a bowl covered with plastic wrap for 10 minutes. Peel, deseed and chop them.
  • Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  • Stir in cumin, chili powder, and flour. Cook for 2 minutes to blend the flavors.
  • Gradually whisk in the chicken broth and bring the mixture to a simmer.
  • Add chopped poblanos and cook for 10 minutes to allow the flavors to come together.
  • Puree the soup with an immersion blender or transfer to a blender and blend until smooth.
  • Return the soup to the pot, stir in the cream, and gently heat without boiling.
  • Season with salt, pepper, and chipotle powder to taste. Serve hot, garnished with extra cream or roasted pepper slices if desired.

Notes

Chef Jenn’s Tips:

  • Use a paper towel to easily rub off the charred skins from the poblanos.
  • Prepping the poblanos in advance can save time when you’re ready to make the soup.
  • For the creamiest texture, use a high-powered blender.
  • A drizzle of crema or sour cream adds a nice touch to the presentation.

Nutrition

Serving: 1.25cupCalories: 148kcalCarbohydrates: 8gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 26mgSodium: 595mgPotassium: 159mgFiber: 1gSugar: 3gVitamin A: 508IUVitamin C: 27mgCalcium: 36mgIron: 1mg
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