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–+ servings
Roasted Poblano Soup

Roasted Poblano Soup: A Cozy Comfort for Any Night

Indulge in the soothing flavors of Roasted Poblano Soup, a perfect dish for chilly nights filled with warmth and comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 3 medium Poblano Peppers can substitute with jalapeños or serrano peppers for more heat
  • 1/4 cup Unsalted Butter can be substituted with coconut oil for a dairy-free option
  • 1 medium White Onion can use yellow onion as an alternative
  • 1 cup Celery can replace with leeks if desired
  • 1 1/2 cups Baby Gold Potatoes can substitute with Yukon gold or russet potatoes
  • 3 cloves Garlic can substitute with garlic powder if fresh is unavailable
  • 1 teaspoon Ground Cumin Moroccan spices can be an alternative
  • 2 teaspoons Red Pepper Flakes adjust to taste
  • Kosher Salt use sea salt as a substitute if preferred
  • Black Pepper
  • 5 cups Lower-Sodium Chicken Broth can use vegetable broth for vegetarian version
  • 1 1/2 - 2 pounds Boneless Skinless Chicken Breasts use rotisserie chicken for a quicker option
For Creaminess
  • 1 cup Heavy Cream can substitute with full-fat coconut milk or oat milk for a lighter option
For Garnish
  • 1/4 cup Cilantro can replace with fresh parsley if desired

Equipment

  • Oven
  • large stock pot
  • Baking sheet
  • Immersion blender

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and place cut-side down on a baking sheet. Drizzle with olive oil and roast for about 20 minutes, until charred. Cool slightly, peel skins, chop, and set aside.
  2. In a large stock pot, melt the unsalted butter over medium heat. Add the diced onion, celery, and potatoes, cooking for around 9-10 minutes until softened. Stir in minced garlic, ground cumin, red pepper flakes, kosher salt, and black pepper, sautéing for an additional minute.
  3. Pour in the chicken broth, bringing the mixture to a gentle boil. Add the roasted poblano peppers and allow to simmer a few minutes.
  4. Add chicken chunks, ensuring they are submerged. Lower heat, cover, and simmer for about 10 minutes until chicken is fully cooked. Remove, chop, and return to pot.
  5. Blend the soup with an immersion blender until desired consistency is reached.
  6. Stir in heavy cream and simmer for another 5 minutes. Serve warm, garnished with minced cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Can also freeze for up to 3 months. Reheat gently on low heat.

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