Poblano Pepper Soup Recipe
This soup is rich, smoky, and just spicy enough to remind you that bland food is for quitters. Roasted poblano peppers bring a deep, earthy flavor, while creamy broth makes every spoonful pure comfort. It’s perfect for chilly nights, bad moods, or when you just need an excuse to eat something indulgent. Forget boring canned soups—this homemade version packs way more character. Serve it with crusty bread, tortilla strips, or straight from the pot if patience isn’t your thing. Ready to make your kitchen smell amazing? Grab those peppers, and let’s turn them into something spectacular.
Poblano Pepper Soup Recipe
A bold, smoky, and creamy poblano soup that’s packed with flavor, warmth, and just the right amount of heat.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 cup heavy cream
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon smoked paprika
- 1 tablespoon chopped cilantro optional
Instructions
- Roast the peppers: Preheat the oven to 400°F (200°C). Place poblanos on a baking sheet, roast for 10 minutes, and remove the skins.
- Sauté aromatics: Heat oil in a large pot, cook onions and garlic until soft and fragrant, about 3 minutes.
- Blend: Add roasted peppers, cumin, salt, and black pepper to the pot. Pour in the broth and blend until smooth.
- Simmer: Return the blended soup to the pot, add cream, and let it simmer for 10 minutes.
- Add cheese: Stir in shredded cheese and paprika, mixing until melted and creamy.
- Serve: Garnish with cilantro and enjoy while hot.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
Vitamin & Mineral Content (Per Serving)
- Calcium: 22%
- Vitamin A: 15%
- Iron: 5%
- Potassium: 12%
- Magnesium: 7%
Tips for Extra Flavor
- Roast the peppers until slightly charred for a deeper, smoky taste.
- Add a squeeze of lime juice for a bright, citrusy kick.
- Toss in cooked corn or black beans for extra texture.
- Top with crispy tortilla strips or a dollop of sour cream for the perfect finish.
