What’s up, my friends! Now that we are well into soup season - at least we are were I live - I’m excited to post this recipe because I already know it’s going to be one of your new favorites. This soup is luscious! It’s creamy and smooth and earthy and just the right amount of spicy for my spicy food loving friends. It’s Roasted Poblano Soup! YES! Oh my, just take a look at it. So vibrant and inviting. I want dive in again. I grew poblano peppers in my garden this year, hybrids actually - Tiburon Hybrid Chili Peppers - and DANG were those plants productive! I got a TON of poblano peppers this year, so lucky me, I get roasted poblano soup as much as I want this year, along with all sorts of other wonderful poblano pepper recipes. This particular recipe is perfect for you if you’re garden is exploding with poblanos, or if you simply love the delicious, earthy flavor of poblano peppers, that taste like no other pepper. It’s very easy to make by roasting your poblano peppers, then simmering them with onions, carrots, garlic, and spinach with chicken stock, a bit of milk, and lots of wonderful seasonings. I think you’re going to love this one, my spicy food loving friends. Let’s talk about how to make roasted poblano soup, shall we? Reduce the heat and simmer about 30 minutes to let the flavors develop. Broil the poblanos about 10 - 15 minutes, until the skins char and blacken. They should puff up. Check on them after 5-7 minutes Remove, cool slightly, then peel off the skins and discard them along with the seeds and removing the stems. If needed, you can set the poblanos into a bowl and cover with plastic to let them steam. This helps to loosen the skins, making them easy to peel. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil. Add the onion, carrot and celery and cook them down about 5 minutes to soften. Remove from heat and stir in the crema or sour cream until it is completely incorporated. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley. That’s it, my friends! Roasted Poblano soup! It’s so crazy good, I hope you love it as much as I do! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. NOTE: The color of your finished soup can vary based on the types and amounts of seasonings used. Here is a photo of the same soup with Cajun seasonings used instead. NOTE: This recipe was updated on 10/14/22 to include new information, photos, and video. It was originally published on 11/14/18.
