Roasted Poblano Soup

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Roasted Poblano Soup

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Soup
  • 4-5 poblano peppers
  • 1 onion
  • 3 garlic cloves
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups stocks
  • 1/2 teaspoon salt
  • freshly ground pepper
  • For the Garnish
  • finely chopped cilantro stems
  • Crema (or heavy cream or sour cream)
  • Hot sauce of your choice
  • freshly ground pepper
Difficulty:

The key to this Roasted Poblano Soup is getting creative with the garnish. A final dash of acidity brightens up the flavors and makes everything pop. And don't underestimate the power of the cilantro stems; they give a little burst of flavor that pairs well with the roasted poblanos.

Directions

  1. Rinse the poblanos and roast on a baking tray at 400ºF. 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.
  2. Add 3 tablespoons butter to a saucepan on medium heat.
  3. Chop an onion and add to the saucepan, sauteing for 5-7 minutes.
  4. Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes.
  5. Add 3 tablespoons flour to the onion mixture and mix well.
  6. Add 4 cups of stock to the mixture along with ½ teaspoon salt and freshly cracked pepper. Stir well.
  7. Bring to a simmer and cook for 8-10 minutes.
  8. Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
  9. Roughly chop the poblanos and add to the saucepan.Roughly chop the poblanos and add to the saucepan.
  10. Cook until everything is at a uniform temp and then combine the mixture in a blender (or use an immersion blender).
  11. Return to saucepan and simmer for 5-10 minutes. Salt to taste. I added another ¼ teaspoon of salt.
  12. Serve immediately but don't forget to garnish! I used Mexican crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of hot sauce (I used Valentina).Serve immediately but don't forget to garnish! I used Mexican crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of hot sauce (I used Valentina).
  13. 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.

Chef Notes


I used homemade stock with this recipe. Storebought stock typically has a higher sodium level so adjust accordingly. Poblano size varies. I would suggest using 3-4 if they are larger, and 5-6 if they are smaller. The little crunch of the cilantro stems was far superior to diced cilantro leaves. I used Valentina hot sauce to add a hint of acidity but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce. I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.

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Votes: 1
Rating: 5
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Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

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