Poblano Soup

Poblano Soup – In April last year, we received an invitation from our friends Mark & Julie Darnieder. They invited us to spend a week at their Puerto Vallarta, Mexico villa. Five couples share this beautiful spot. It was a spectacular setting and included a staff of 10. The staff included a bartender and a full-time chef, Jesus.

Roasted Poblano Soup

Roasted poblano soup is a creamy and flavorful dish. It is made from roasted poblano peppers. These peppers give the soup a mildly smoky and earthy flavor with a touch of heat. The soup usually starts with roasting the poblano peppers until their skin blisters, then peeling and chopping them. Onions, garlic, and sometimes celery and carrots form the base. They are sautéed in butter or oil. This brings a sweet, aromatic foundation. The roasted poblanos are then added along with broth (chicken or vegetable) and sometimes potatoes or corn for added texture.

The soup simmers to blend the flavors. It is often pureed until smooth. Heavy cream thickens it, giving it a velvety, rich texture. Some recipes add a hint of lime for brightness. A sprinkle of cilantro can also be used for freshness. Others incorporate cheese for extra depth. This can include queso fresco or cheddar. Toppings like crispy tortilla strips, avocado slices, or fresh herbs enhance the presentation and add complementary textures. This soup is warm, comforting, and perfect for enjoying with crusty bread or a fresh salad.

Poblano Soup

The chef used local ingredients. All of the meals were memorable.  The fresh, homemade soups (Tortilla, Gazpacho, etc) became memorable. Chef Jesus gave me the recipe for his Poblano soup. He wrote down the ingredients with some very simple directions.

I have replicated the soup at home, with some practice. It is a favorite meal for our family. The settings of the Gulf of Mexico can not be duplicated in Milwaukee. But preparing this simple, delicious soup brings me back to our stay in Puerto Vallarta every time I prepare it. I hope you enjoy it.

What is a Poblano Pepper?

A poblano pepper is a dark green, mild chili pepper native to Mexico. It is prized for its deep, earthy flavor. The flavor includes subtle hints of smokiness. It has a broad, triangular shape, tapering to a rounded point, and usually grows to about 4-6 inches long. Poblanos have thick, slightly wrinkled skin. This skin softens beautifully when roasted. This feature makes them ideal for chiles rellenos (stuffed peppers), sauces, and soups.

Poblanos are milder than jalapeños in terms of heat. They range from 1,000 to 2,000 Scoville Heat Units. Poblanos add a bit of warmth without overpowering other flavors. When ripened, poblanos turn a rich red color. Dried versions of these red poblanos are called ancho chilies. They have a sweet, smoky flavor profile often used in Mexican mole sauces and stews.

Are these peppers spicy?

Yes, but only mildly spicy. When they are fully mature, the Poblano turns dark red-brown and is usually dried. The dried chili is an ancho chili.

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5 from 4 votes

Roasted Poblano Soup

This is a recipe I was given by a private chef in Puerto Vallarta, Mexico. He wrote down the ingredients with some very simple directions. This is his recipe.

Prep Time30 minutes mins

Active Time15 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: Mexican

Keyword: Poblano Soup

Yield: 4 servings

Calories: 194kcal

Equipment

• Soup pot
• An immersion hand blender

Materials

• 4-5 poblano peppers
• 1 onion chopped
• 4-5 garlic cloves minced
• 3 Tbsp butter
• 4 cups vegetable or chicken stock
• Salt & Pepper to taste
• Chopped cilantro for garnish
• sour cream for garnish if desired

Instructions

• Preheat oven to 400 degrees
• Put rinsed poblanos on a baking tray and roast for 30 minutes, 15 on each side
  
• Take poblanos out of the oven and let them cool.
• While they are cooling, add 3 Tbsp of butter to a large pan on medium heat.
• Add chopped onion to the pan, sautéing 5-7 minutes.
  
• Add minced garlic to onions, sautéing 1-2 minutes
• Add 4 cups of stock along with salt and pepper to taste. Stir well.
  
• Bring mixture to a simmer and cook for 8-10 minutes.
• Once the poblano peppers have cooled, pull off the stem and as much skin as you can.
  
• Then, de-seed the poblanos, scraping the insides with a knife.
• Roughly chop the poblanos and add them to the saucepan.
  
• Using your immersion blender, purée soup, until creamy.
  
• Serve with sour cream and/or chopped cilantro.
  

Video

Notes

No need for cream or flour in this soup. It’s gluten free.

The immersion blender helps makes the soup creamy.  

Make sure you point the blade of the blender down or away from you.

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 290mg | Potassium: 650mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5605IU | Vitamin C: 9.4mg | Calcium: 142mg | Iron: 1.7mg