Roasted Poblano Pepper Thumbnail

Roasted Poblano Soup #comidamexicana

Roasted Poblano Soup #comidamexicana – This Roasted Poblano Soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings, so creamy and easy to make!  Roast the poblano peppers, then simmer them with onions, garlic, butter, and chicken stock. Top with some cilantro and you have a great Roasted Poblano Soup.

Mexican Collab
Mexican Collab

This recipe is part of another International collab. This month we are exploring the cuisine of Mexico (#comidamexicana). 15 talented YouTube Chefs showing off their best Mexican dishes and recipes. Check them out, their information is on my YouTube page.

We were invited to our friends Mark & Julie Darnieder’s villa for a week in Puerto Vallarta, Mexico. It was a spectacular setting and included a staff of 10. The staff included a bartender and a full-time chef, Jesus.

All of the meals were prepared from local ingredients and each dish was better than the previous one. I was particularly intrigued by the fresh, homemade soups (Tortilla, Gazpacho, etc). The recipe for Roasted Poblano Soup. Chef Jesus gave me the recipe and he wrote down the ingredients with some very simple directions.

Roasted Poblano Soup

The poblanos are roasted and the skin and seeds are removed. While the peppers are cooling, saute the onion and garlic in butter.

Add Chicken stock. Chop the peppers and add them to the pot. Use your immersion blender to help the soup reach a creamy consistency, without any added cream.

What is a Poblano Pepper?

The poblano (Capsicum annuum) is a mild chili pepper from the state of Puebla, Mexico. It’s somewhat large and heart-shaped. The poblano is common in Mexican dishes such as chiles rellenos.


Are Poblano 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.

Poblano Pepper Soup

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 Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Mexican
Keyword: Poblano Soup
Servings: 4 servings
Calories: 194kcal


  • Soup pot
  • An immersion hand blender


  • 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


  • Preheat oven to 400 degrees
  • Put rinsed poblanos on a baking tray and roast for 30 minutes, 15 on each side
    Poblanos ready for roasting
  • 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.
    Onions for Roasted Poblano Soup
  • Add minced garlic to onions, sautéing 1-2 minutes
  • Add 4 cups of stock along with salt and pepper to taste. Stir well.
    Adding Chicken Stock to Roasted Poblano Soup
  • 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.
    Removing seeds from Roasted Poblano
  • Then, de-seed the poblanos, scraping the insides with a knife.
  • Roughly chop the poblanos and add them to the saucepan.
    Chopped Poblanos for Rpasted Poblano Soup
  • Using your immersion blender, purée soup, until creamy.
    Immersion Blender for Roasted Poblano Soup
  • Serve with sour cream and/or chopped cilantro.



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.


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
Tried this recipe?Let us know how it was!

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