Name: Roasted Poblano Soup: 7 Reasons to Love This Comfort Dish
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 tablespoon olive oil (for roasting the peppers); 1 medium onion, diced; 3 cloves garlic, minced; 1 medium potato, peeled and diced; 4 cups vegetable broth (or chicken broth for non-vegetarian); 1 cup heavy cream (or coconut milk for a dairy-free version); Salt and pepper, to taste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 tablespoon lime juice; Fresh cilantro, chopped; Sour cream or Greek yogurt; Crumbled tortilla chips or homemade croutons; Sliced avocado; Cheese, like cotija or shredded cheddar

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Roasted Poblano Soup is a creamy, smoky, and comforting dish made with roasted poblano peppers, creating a delightful balance of heat and rich flavor. This soup is perfect for fall or winter dinners, or any time you need a warming, satisfying bowl of goodness. Imagine a velvety texture, punctuated by the subtle heat of roasted peppers, making it an irresistible choice for your next meal. Let’s dive into why this dish deserves a spot in your kitchen!

Why You’ll Love This Roasted Poblano Soup

This poblano pepper soup not only warms the soul but also offers numerous benefits. Firstly, it’s incredibly easy to make, taking only an hour from start to finish. Secondly, the combination of roasted peppers and spices delivers a depth of flavor that’s hard to resist. This spicy roasted poblano soup recipe is also highly versatile. You can enjoy it as a light meal or pair it with your favorite sides. Additionally, it’s perfect for meal prep, as it stores well in the fridge. The rich, creamy texture makes it a hit for those who love comfort food. Lastly, this dish is vegetarian-friendly, making it suitable for various dietary preferences. Experience the joy of a delicious, homemade roasted chili soup that everyone will love.

Ingredients for Roasted Poblano Soup

Gather these items:

4 large poblano peppers
1 tablespoon olive oil (for roasting the peppers)
1 medium onion, diced
3 cloves garlic, minced
1 medium potato, peeled and diced
4 cups vegetable broth (or chicken broth for non-vegetarian)
1 cup heavy cream (or coconut milk for a dairy-free version)
Salt and pepper, to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon lime juice
Fresh cilantro, chopped
Sour cream or Greek yogurt
Crumbled tortilla chips or homemade croutons
Sliced avocado
Cheese, like cotija or shredded cheddar

How to Make Roasted Poblano Soup Step-by-Step

Step 1: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, flipping halfway through. Once charred, remove and let cool before peeling the skin, removing the seeds, and chopping them into small pieces.
Step 2: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
Step 3: Add the chopped roasted poblano peppers and diced potatoes to the pot with the onions and garlic. Stir to combine.
Step 4: Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until the potatoes are tender.
Step 5: Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly and then blend in batches. Add more broth or water if needed for the desired consistency.
Step 6: Stir in the heavy cream (or coconut milk), cumin, smoked paprika, salt, pepper, and lime juice. Adjust the seasoning to taste.
Step 7: Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips, sliced avocado, and a sprinkle of cheese.

Roasted Poblano Soup: 7 Reasons to Love This Comfort Dish - Roasted Poblano Soup - additional detail

Pro Tips for the Best Roasted Poblano Soup

Keep these in mind:

This soup is ideal for fall or winter dinners.
Adjust spiciness by using more or fewer poblano peppers.
For a vegan option, replace heavy cream with coconut milk.
For an extra smoky flavor, try adding more smoked paprika.

Best Ways to Serve Roasted Poblano Soup

There are multiple ways to enjoy this roasted poblano soup with avocado garnish. Serve it hot with a side of crusty bread for a comforting meal. Alternatively, pair it with a fresh salad for a lighter option. You can also top it with additional cheese or fresh herbs for an added burst of flavor.

How to Store and Reheat Roasted Poblano Soup

To store your soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to eat, simply reheat on the stove over medium heat until warmed through. This soup is great for meal prep!

Frequently Asked Questions About Roasted Poblano Soup

What’s the secret to perfect Roasted Poblano Soup?

The key to perfect poblano pepper soup lies in roasting the peppers until they’re nicely charred. This brings out their natural sweetness and smokiness, enhancing the flavor of your soup.

Can I make Roasted Poblano Soup ahead of time?

Yes, you can make spicy roasted poblano soup in advance. It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.

How do I avoid common mistakes with Roasted Poblano Soup?

To avoid common pitfalls, ensure you roast the peppers adequately for the best flavor. Also, be cautious with the amount of salt and spices; it’s easier to add than to take away!

Variations of Roasted Poblano Soup You Can Try

There are so many ways to enjoy creamy roasted poblano soup with cheese. Consider adding black beans for protein, or try blending in some corn for sweetness. For a twist, create a version with coconut milk for a vegan roasted poblano soup idea. Or, top with crispy bacon for added flavor!

For more delicious recipes, check out Roasted Red Pepper Gouda Soup or Mediterranean Chicken Recipe. If you’re looking for a comforting dessert, try Cheesy Mashed Potato Balls!

Roasted Poblano Soup: 7 Reasons to Love This Comfort Dish

Author: Jannet Lisa
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Poblano Soup is a creamy, smoky, and comforting dish made with roasted poblano peppers, creating a delightful balance of heat and rich flavor.

Instructions

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes, flipping halfway through. Once charred, remove and let cool before peeling the skin, removing the seeds, and chopping them into small pieces.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
Add the chopped roasted poblano peppers and diced potatoes to the pot with the onions and garlic. Stir to combine.
Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes until the potatoes are tender.
Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly and then blend in batches. Add more broth or water if needed for the desired consistency.
Stir in the heavy cream (or coconut milk), cumin, smoked paprika, salt, pepper, and lime juice. Adjust the seasoning to taste.
Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips, sliced avocado, and a sprinkle of cheese.