Roasted Poblano Soup

Sometimes the best recipes are the ones that don't require a long list of ingredients or a complicated afternoon in the kitchen. This Roasted Poblano Soup is a perfect example.

I came across this recipe on Mexican Please, a site with a great collection of approachable Mexican recipes. What caught my attention was how much flavor you can get from a handful of ingredients, especially when roasted poblano peppers are the star of the show.

The poblanos give the soup a smoky, earthy flavor, while butter, onion, garlic, and stock create a smooth, rich base. There's no need to add a lot of cream or cheese. The peppers do most of the work.

It's also the kind of soup that seems perfect for a cool evening, especially with some warm tortillas or crusty bread on the side.

Annotated Cooking Notes: Roasting makes the difference. Don't rush the poblanos. Roasting brings out their flavor and gives the soup its character. You want the skins blistered and the peppers softened. Don't obsess over peeling. Remove most of the charred skins after roasting, but a few stubborn pieces aren't going to ruin the soup. And don't forge the cream is optional

Ingredients

• 4–5 poblano peppers

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 4 cups chicken or vegetable stock

• 2 teaspoons Mexican oregano (optional)

• A pinch of ground cumin (optional)

• ½ teaspoon salt, plus more to taste

• Freshly ground black pepper

Optional Garnishes

• Mexican crema or a drizzle of heavy cream

• Chopped fresh cilantro stems or leaves

• Hot sauce, such as Valentina

• Fresh lime juice

• Additional black pepper

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Directions

1. Roast the poblanos. Preheat the oven to 400°F. Rinse the peppers and place them on a baking sheet. Roast for approximately 25–30 minutes, turning halfway through, until the peppers are softened and their skins are blistered.

2. Prepare the vegetables. While the peppers roast, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft. Stir in the minced garlic and cook for another minute.

3. Build the soup base. Sprinkle the flour over the onion mixture and stir until incorporated. Cook briefly, then slowly add the stock while stirring. Add the oregano, cumin, salt, and black pepper. Allow the mixture to simmer for approximately 8 minutes.

4. Prepare the roasted peppers. Let the poblanos cool enough to handle. Peel away most of the loose skins, remove the stems and seeds, and roughly chop the peppers.

5. Combine and blend. Add the roasted peppers to the saucepan and heat everything together. Carefully blend the mixture until smooth using a countertop blender or immersion blender. If using a countertop blender, work in batches and allow steam to escape safely.

6. Finish the soup. Return the blended soup to the saucepan and simmer for another 5–10 minutes. Taste and adjust the seasoning as needed.

7. Serve. Ladle into bowls and finish with a drizzle of crema, fresh cilantro, and a splash of hot sauce or lime juice.

Final Thoughts

What appeals to me about this recipe is its simplicity. It's essentially roasted peppers, a few aromatics, stock, and some basic seasonings. Nothing fancy, but plenty of potential for flavor.

It's also easy to customize. You can adjust the heat, experiment with garnishes, or keep it simple with just a little crema and lime.

If you enjoy poblano peppers, this one is worth adding to your soup rotation.

Original Recipe: Roasted Poblano Soup — Mexican Please

Happy cooking!

— The Professor's Plate