Amazing Roasted Poblano Soup

4.37 from 11 votes

This Roasted Poblano Soup is a warm, comforting soup with a slight hint of spiciness. Topped with cilantro, hot sauce, mexican crema or sour cream. Excellent!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: Mexican, Vegetarian

Servings:

Calories: 215kcal

Author: Catherine Arena

Ingredients

3-4 poblano peppers roasted, stems, seeds and skin removed, chopped
1 onion chopped
3 garlic cloves chopped
3 tablespoon flour
3 tablespoon butter
4 cups chicken stock
salt and pepper to taste

For Topping

cilantro chopped
hot sauce
mexican crema or sour cream
tortilla chips or strips

Instructions

Roasting Poblano Peppers

Rinse poblano peppers and roast in a skillet with a tablespoon of oil, turning peppers over after roasting on one side. Roast until nicely charred.
Let peppers "sit" to "sweat" and cool off a little.
Once peppers have cooled, remove stems, seeds and skin with fingers.
Note: Could clean peppers under running cool water to remove skin easier as well as seeds.

Sauteing

Add the butter to a saucepan or pot and melt over medium heat.
Add onions and cook for about 5 minutes or until onions are translucent.
Add garlic and stir into onions, Cook for 1 minute.
Add chopped poblano peppers.
Add flour and to mixture and stir well.
Add chicken broth. salt, pepper and simmer for 10 minutes.
Add broth mixture to a blender and blend until smooth. Return back to pot and cook for another 15 minutes on medium to low heat.

Serve Roasted Poblano Soup

Serve in bowls and top with cilantro, crema (or sour cream) and hot sauce.

Notes

Could also roast one pepper at a time over an open flame using tongs. Or place on a tray and roast in the oven at 400F for 10 minutes on one side and another 10 minutes on another side.

Nutrition