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.
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.
Add 3 tablespoons butter to a saucepan on medium heat.
Chop an onion and add to the saucepan, sauteing for 5-7 minutes.
Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes.
Add 3 tablespoons flour to the onion mixture and mix well.
Add 4 cups of stock to the mixture along with ½ teaspoon salt and freshly cracked pepper. Stir well.
Bring to a simmer and cook for 8-10 minutes.
Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
Roughly chop the poblanos and add to the saucepan.
Cook until everything is at a uniform temp and then combine the mixture in a blender (or use an immersion blender).
Return to saucepan and simmer for 5-10 minutes. Salt to taste. I added another ¼ teaspoon of salt.
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).
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.
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.