cream of poblano soup recipe

Written BySheba G Updated On
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The Best cream of poblano soup recipe

I have been making this cream of poblano soup for years and it is a staple in my house during the cooler months. My kids love the mild heat and the creamy texture, and I love that it is a great way to get them to eat more vegetables. Poblano peppers have a wonderful flavor that is not too spicy, and they are packed with vitamins A and C. This soup is perfect for a weeknight dinner or when you have guests over because it feels fancy but is really simple to put together. It is also a healthier option compared to many creamy soups because I use milk and a little bit of cream instead of heavy cream, so you get all the flavor without the extra fat.

Cream of Poblano Soup

4.5 from 1723 votes

A smooth and flavorful soup made with roasted poblano peppers, onions, and garlic, finished with a touch of cream. This soup is comforting, slightly smoky, and perfect for a light meal or starter.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 large poblano peppers
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional for garnish)

👨‍🍳Directions

1Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered all over, about 5 to 7 minutes.
2Transfer the charred peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes the skins easy to peel.
3Peel the skins off the peppers, remove the stems and seeds, and roughly chop the flesh.
4In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute.
5Add the chopped poblano peppers and the broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
6Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
7Return the soup to the pot (if using a blender) and stir in the milk, heavy cream, salt, and pepper. Heat through over low heat, but do not let it boil.
8Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot.

🔧Equipment

Baking sheet
Blender or immersion blender
Large pot
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 950mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 10g

📝Notes

For a vegan version, use vegetable broth and replace the milk and cream with full-fat coconut milk. You can also adjust the spice level by adding a jalapeno pepper along with the poblanos.

Watch Video Of How Cream of Poblano Soup Works

This cream of poblano soup is always a good idea because it is simple to make and always impresses everyone. It works perfectly for a cozy family dinner or as a starter for a holiday meal, and the flavor is something you will want to make again and again.

❓ Frequently Asked Questions About Cream of Poblano Soup

1. Can I make this soup ahead of time?

Yes, you can make this soup a day or two in advance. Store it in an airtight container in the refrigerator. The flavors will meld together and taste even better. Reheat it gently on the stovetop over low heat.

2. Can I freeze cream of poblano soup?

You can freeze this soup, but the texture may change slightly due to the dairy. For best results, freeze the soup before adding the milk and cream. When you are ready to serve, thaw it in the refrigerator, reheat it, and then stir in the dairy.

3. How do I make this soup less spicy?

Poblano peppers are generally mild, but their heat can vary. To reduce any spiciness, remove all the seeds and white membranes from the peppers before roasting. You can also add a little extra milk or cream to tone down the heat.

4. What can I use instead of heavy cream?

If you do not have heavy cream, you can use half and half or even full-fat coconut milk for a dairy free option. For a lighter version, you can use all milk, but the soup will be less creamy.

5. What are some good toppings for this soup?

This soup is great with a variety of toppings. Try crumbled queso fresco or cotija cheese, a dollop of sour cream or Greek yogurt, roasted corn, crispy tortilla strips, or a drizzle of chili oil. Fresh cilantro and a squeeze of lime juice also add a nice touch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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