Why Make This Recipe
Roasted Poblano Soup is a perfect dish for those who crave comfort food. Its rich and creamy texture, combined with the smoky flavor of roasted poblano peppers, makes each spoonful a delight. This soup not only warms your body but also uplifts your spirits, making it ideal for chilly days or when you need some extra comfort. Plus, it is easy to prepare and can be enjoyed by the whole family.
How to Make Mouthwatering Roasted Poblano Soup
Ingredients
- 1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
- 3 medium Poblano Peppers (Provides mild smokiness; consider jalapeño or serrano peppers for more heat.)
- 1/4 cup Unsalted Butter (Substitute with coconut oil for a dairy-free option.)
- 1 medium White Onion (Diced; yellow onion can be used as an alternative.)
- 1 cup Celery (Diced; can replace with leeks.)
- 1 1/2 cups Baby Gold Potatoes (Diced; substitute with Yukon gold or russet potatoes.)
- 3 cloves Garlic (Minced; substitute with garlic powder if fresh is unavailable.)
- 1 teaspoon Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative.)
- 2 teaspoons Red Pepper Flakes (Adjust to taste.)
- Kosher Salt and Black Pepper (Use sea salt as a substitute if preferred.)
- 5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version.)
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts (Cut into chunks; use rotisserie chicken for a quicker option.)
- 1 cup Heavy Cream (Substitute with full-fat coconut milk or oat milk for a lighter option.)
- 1/4 cup Cilantro (Minced; can replace with fresh parsley.)
Directions
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet. Roast them in the oven for about 20-25 minutes, or until their skin is blistered and charred. Turn them halfway through to ensure even roasting. Once done, remove them from the oven and place them in a bowl. Cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
- While the peppers cool, heat olive oil and butter in a large pot over medium heat. Add the diced onion and celery, cooking until they are soft.
- Peel the roasted poblano peppers, remove the seeds, and chop them. Then, add the chopped peppers to the pot, along with minced garlic, ground cumin, red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.
- Next, add the diced baby gold potatoes and chicken broth to the mixture. Bring it to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the chicken chunks and continue to simmer until cooked through, about 10 minutes more.
- Stir in the heavy cream and let it heat through. Adjust seasoning if necessary.
- Finally, top the soup with minced cilantro before serving.
How to Serve Mouthwatering Roasted Poblano Soup
Serve the soup hot in bowls. It pairs wonderfully with crusty bread or a simple side salad. For an added touch, garnish with extra cilantro or a drizzle of cream.
How to Store Mouthwatering Roasted Poblano Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the refrigerator and reheat on the stove.
Tips to Make Mouthwatering Roasted Poblano Soup
- If you like it spicy, add more jalapeños or some hot sauce.
- For an extra creamy texture, blend some of the soup in a blender before adding the chicken.
- Make it vegetarian by omitting the chicken and using vegetable broth and adding more vegetables.
Make-Ahead & Meal-Prep Guide
Roasted Poblano Soup is perfect for prepping ahead—the flavors deepen as it rests and it reheats like a dream.
Batch once, enjoy all week: Cook the soup fully as written. Cool quickly (15–20 minutes, stirring a few times), then transfer to airtight containers. Refrigerate up to 5 days or freeze up to 3 months.
Freezer best-practice: For the silkiest texture after thawing, freeze before adding the cilantro garnish. Thaw overnight in the fridge, reheat gently, then finish with fresh cilantro.
Reheat like a pro: Warm over low to medium-low heat, stirring occasionally. If the soup thickens in the fridge, whisk in a splash of broth or water until it’s ladle-smooth again.
Texture control: For extra creaminess, blend a portion of the soup (without the chicken) and stir it back in—do this right after reheating so it stays velvety.
Meal-prep bowls: Pack single servings and add citrus wedges (optional) and cilantro separately. Add the garnish right before eating to keep flavors bright.
Variation
You can switch up the main ingredients by adding corn, black beans, or other vegetables for more flavors and textures. Try adding some cheese on top for a cheesy twist!
FAQs
Can I make this soup dairy-free?
Yes—easy swaps keep it rich and creamy:
Cream substitute: Use full-fat coconut milk for the most luxurious texture or oat milk for a lighter, neutral option. Stir it in off the heat or on the lowest simmer to prevent curdling.
Butter substitute: Use coconut oil (as you noted) or avocado oil for sautéing.
Flavor balance: Coconut milk adds a hint of sweetness—counter with a pinch of salt and a squeeze of lime. If using oat milk, simmer 1–2 extra minutes to thicken slightly.
Make-ahead tip: Dairy-free versions can thicken in the fridge; whisk in a splash of broth when reheating to restore a silky consistency.
How do I reheat the soup?
For best results and a smooth finish:
Stovetop: Reheat over low to medium-low, stirring occasionally until steaming. Avoid a rolling boil—high heat can dull the poblano’s smoky notes.
Microwave: Use a microwave-safe bowl; heat in short bursts (60–90 seconds), stirring between intervals so the cream distributes evenly.
Adjust thickness: If it’s thicker after chilling, loosen with 1–3 tablespoons broth (or water) at a time. Taste and adjust salt after thinning.
Revive the aromatics: Finish with fresh cilantro, a crack of black pepper, and (optional) a squeeze of lime to brighten the roasted flavors.
Can I use different peppers?
Absolutely—choose your heat and flavor profile:
Milder / similar smoke: Poblanos are mild with gentle smokiness. Anaheim peppers are a good mild swap. Roast, peel, and seed the same way.
Spicier options: Add jalapeño (moderate) or serrano (hotter) for extra kick. Start with ½ to 1 pepper, seeded and chopped, then taste. You can always add more heat with red pepper flakes at the end.
Deep smoke: A small piece of charred green bell pepper can boost body without extra heat.
Prep tip: Always roast, steam, peel, and seed hotter chiles to tame bitterness. Handle serranos/jalapeños with care, and remove membranes for less heat.
Roasted Poblano Soup
Ingredients
Base & Cooking Ingredients
- 1 tablespoon Olive Oil Can substitute with canola or avocado oil.
- 3 medium Poblano Peppers Provides mild smokiness; consider jalapeño or serrano peppers for more heat.
- 1/4 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
- 1 medium White Onion Diced; yellow onion can be used as an alternative.
- 1 cup Celery Diced; can replace with leeks.
- 1 1/2 cups Baby Gold Potatoes Diced; substitute with Yukon gold or russet potatoes.
- 3 cloves Garlic Minced; substitute with garlic powder if fresh is unavailable.
- 1 teaspoon Ground Cumin Enhances earthy flavors; Moroccan spices can be an alternative.
- 2 teaspoons Red Pepper Flakes Adjust to taste.
- Kosher Salt and Black Pepper Use sea salt as a substitute if preferred.
- 5 cups Lower-Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
- 1 1/2 - 2 pounds Boneless Skinless Chicken Breasts Cut into chunks; use rotisserie chicken for a quicker option.
- 1 cup Heavy Cream Substitute with full-fat coconut milk or oat milk for a lighter option.
- 1/4 cup Cilantro Minced; can replace with fresh parsley.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet. Roast them in the oven for about 20-25 minutes, or until their skin is blistered and charred. Turn them halfway through to ensure even roasting.
- Once done, remove them from the oven and place them in a bowl. Cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
- While the peppers cool, heat olive oil and butter in a large pot over medium heat. Add the diced onion and celery, cooking until they are soft.
- Peel the roasted poblano peppers, remove the seeds, and chop them.
Cooking
- Add the chopped peppers to the pot, along with minced garlic, ground cumin, red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.
- Next, add the diced baby gold potatoes and chicken broth to the mixture. Bring it to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the chicken chunks and continue to simmer until cooked through, about 10 minutes more.
- Stir in the heavy cream and let it heat through. Adjust seasoning if necessary.
- Finally, top the soup with minced cilantro before serving.