Why Make This Recipe

Roasted Poblano Soup is the ultimate comfort food, perfect for chilly evenings or when you need a warm hug in a bowl. The mild smokiness of roasted poblanos combined with creamy potatoes and tender chicken creates a rich, satisfying dish. Plus, it’s easy to prepare and great for sharing with friends and 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:

Begin by preheating your oven to 450°F (232°C). Line a baking sheet with foil.
Place the poblano peppers on the baking sheet and roast for about 20-25 minutes or until the skin is blistered and charred. Turn them occasionally for even roasting.
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to steam the peppers for about 10 minutes. This will make it easier to peel off the skins.
In a large pot, heat the olive oil and unsalted butter over medium heat. Add the diced onion and celery, cooking until they become soft, about 5 minutes.
Add the minced garlic, diced potatoes, ground cumin, red pepper flakes, salt, and black pepper. Cook for another 2 minutes, stirring frequently.
Peel the skins off the roasted poblanos, remove the seeds, and chop them. Add the chopped poblanos to the pot, followed by the chicken broth and chicken chunks.
Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the chicken is cooked through and the potatoes are tender.
Remove the pot from heat. Stir in the heavy cream and add cilantro. Blend the soup with an immersion blender until smooth, or transfer it in batches to a blender.
Taste the soup and adjust seasoning if needed.

How to Serve Mouthwatering Roasted Poblano Soup

Serve this delicious soup hot, garnished with extra cilantro or a dollop of sour cream. It pairs well with crusty bread or a side salad for a complete meal.

How to Store Mouthwatering Roasted Poblano Soup

You can store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, pour the cooled soup into freezer-safe containers and keep for up to 3 months. Thaw in the fridge overnight before reheating.

Tips to Make Mouthwatering Roasted Poblano Soup

For a thicker soup, blend more of the vegetable mixture.
Adjust the amount of red pepper flakes depending on your heat preference.
You can add more vegetables like corn or carrots for extra nutrition.

Variation

You can make this soup vegetarian by replacing the chicken broth with vegetable broth and omitting the chicken. Add beans for protein instead!

FAQs

1. Can I use other types of peppers?

Yes, you can use other peppers like jalapeños for more heat or bell peppers for a milder taste.

2. Is there a dairy-free option?

Absolutely! Substitute the butter with coconut oil and use full-fat coconut milk instead of heavy cream.

3. Can I make this soup ahead of time?

Yes, this soup is perfect for meal prep! Just reheat it on the stove when you’re ready to eat.