Why We Love This Cream of Poblano Soup Recipe
Around here, we love a rich creamy soup that warms the tummy and soothes the soul. Lt. Dan’s favorite is my Roasted Red Pepper Soup Recipe. I’ve been making it for him for years, yet every time I pull out that recipe his eyes light up. One of my personal favorites is my Spicy Southwest Pumpkin Soup. It’s rustic and hearty with unique fall flavors and crunchy toppings. This Creamy Poblano Pepper Soup recipe is definitely an instant hit, and perfect anytime of year! It’s a play off a roasted red pepper soup, yet made with smoky-sweet poblano peppers and Mexican-style cheese. The poblano peppers add just the right amount of smoky heat – not super spicy! – while the herbs, spices, and hot liquid cheese add depth and intrigue.
Are Poblano Peppers Spicy?
Let’s discuss before we really get started here… I realize some people believe that anything made with peppers or chiles must be spicy, but that is not the case. Poblano peppers tend to be very mild and smoky with just a hint of heat. On rare occasions, you might come across a spicy one, but that is not the norm. Don’t let the 10 poblano peppers in this recipe scare you away. Our Creamy Poblano Pepper Soup is silky and flavorful, but not overly spicy!
Ingredients You Need
Poblano peppers – average-sized Butter – unsalted Onion – peeled and chopped Garlic – minced Fresh cilantro – chopped Salt and black pepper – taste Ground cumin – to enhance the smoky taste with some savory, earthy flavor Chicken broth – or vegetable broth for a vegetarian roasted poblano soup Mexican queso – choose one that is good for melting like “Queso Quesadilla,” Asadero, Chihuahua, or even Monterey Jack (not Queso Fresco or Panela) Cornstarch – to thicken the soup without flour
How to Make this Poblano Pepper Soup Recipe
Top Recipe Tips
Wondering if a poblano with be more of less hot? You can actually tell if a pepper is going to be hot by removing the stem and smelling it. Anytime you are pureeing peppers, it’s important to roast them in the oven first, so you can peel off the waxy skin. If you add raw peppers to the soup, the waxy skin creates a weird texture once pureed. After the poblano peppers are roasted they are tender, sweet, and easy to peel. Let the roasted poblanos cool to the touch. Then you can easily pull off the bubbly skin with your fingers. If you do want to make this a spicy poblano soup add 1/4 teaspoon of cayenne along with the cumin, salt and pepper. Leave the soup as-is with a slightly rustic texture, or use a food mill to strain the soup for a fine creamy texture. Serve warm bowls of soup with a side of tortilla chips, a side salad, and a cool Mexican beer.
Looking for More Great Dinner Recipes? Be Sure to Also Try:
Ground Beef Stuffed Bell Peppers Old School Italian Meatballs in Tomato Sauce Lightened-up Broccoli Cheddar Soup Tomato Basil Bisque Chicken Quinoa Bowls Zesty Ground Turkey Tacos Stuffed Pepper Soup by Cooking Classy
Get the Complete (Printable!) Creamy Poblano Pepper Soup Recipe Below. Enjoy! Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, polyunsaturated fat, monounsaturated fat, trans fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages. Share This Recipe With Friends!
