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.
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.
Equipment
- Soup pot
- An immersion hand blender
Ingredients
- 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
Nutrition
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Recreation of a soup I had in Mexico, recipe given to me by the chef
Sounds so good Charlie! We are going to try it tonight!
Sounds amazing!
I love soup and this looks amazing!