Name: Mouthwatering Roasted Poblano Soup for Cozy Evenings
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 tbsp Olive Oil (Can substitute with canola or avocado oil.); 3 medium Poblano Peppers (Provides mild smokiness; for more heat, consider jalapeño or serrano peppers.); 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 if desired.); 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 tsp Ground Cumin (Enhances earthy flavors; Moroccan spices can be an alternative.); 2 tsp Red Pepper Flakes (Adds a spicy kick; adjust to taste.); Kosher Salt (Used for seasoning; sea salt can be a substitute.); Black Pepper (Used for seasoning.); 5 cups Lower-Sodium Chicken Broth (Vegetable broth can be used for a vegetarian version.); 1 1/2 - 2 pounds Boneless Skinless Chicken Breasts (Diced; rotisserie chicken can be a quicker option.); 1 cup Heavy Cream (Substitute with coconut milk or oat milk for a lighter option.); 1/4 cup Cilantro (Minced; can replace with parsley if desired.)

As the crisp autumn air settles in, the idea of cozying up with a comforting bowl of creamy roasted poblano soup feels just right. This mouthwatering roasted poblano soup marries the delightful warmth of roasted peppers with a silky texture that hugs you from the inside out. Whether you’re a seasoned chef or just starting your culinary journey, this soup is not only simple to whip up but also versatile—with options for those wanting to tweak the spice level or go dairy-free. Perfect for sharing with friends or family, this recipe is bound to become a staple in your home during chilly evenings. Are you ready to dive into a bowl of warmth and flavor?

Why Is Roasted Poblano Soup So Irresistible?

Comforting Warmth: Each bowl of this soup wraps you in cozy goodness, making it perfect for those chilly evenings.

Customizable Delight: Whether you prefer a spicy kick or a mild flavor, this recipe lets you adjust the heat to suit every palate.

Healthy Indulgence: Packed with wholesome ingredients, including fresh veggies and chicken, it’s not just delicious but also nutritious.

Quick & Easy: With straightforward steps, even novice cooks can master this recipe, perfect for a weeknight dinner.

Versatile Pairing Options: Serve it alongside crusty bread or a fresh salad for a complete meal that everyone will love!

Enjoy this fabulous recipe and check out our Crock Pot Soup or Street Corn Soup for more comforting options!

Mouthwatering Roasted Poblano Soup Ingredients

For the Soup Base
• Olive Oil – Adds moisture during roasting; can substitute with canola or avocado oil.
• Poblano Peppers (3 medium) – Provides mild smokiness; for more heat, consider jalapeño or serrano peppers.
• Unsalted Butter (1/4 cup) – Enhances flavor and richness; substitute with coconut oil for a dairy-free option.
• White Onion (1 medium, diced) – Adds sweetness and depth; yellow onion can be used as an alternative.
• Celery (1 cup, diced) – Adds crunch and flavor; can replace with leeks if desired.
• Baby Gold Potatoes (1 1/2 cups, diced) – Provides creaminess when blended; substitute with Yukon gold or russet potatoes.
• Garlic (3 cloves, minced) – Adds aromatic flavor; substitute with garlic powder if fresh is unavailable.
• Ground Cumin (1 teaspoon) – Enhances earthy flavors; Moroccan spices can be an alternative.
• Red Pepper Flakes (2 teaspoons) – Adds a spicy kick; adjust to taste.
• Kosher Salt and Black Pepper – Used for seasoning; sea salt can be a substitute.
• Lower-Sodium Chicken Broth (5 cups) – Base for the soup; vegetable broth can be used for a vegetarian version.
For the Protein
• Boneless Skinless Chicken Breasts (1 1/2 – 2 pounds, diced) – Adds protein; rotisserie chicken can be a quicker option.
For the Creamy Finish
• Heavy Cream (1 cup) – Adds richness; substitute with coconut milk or oat milk for a lighter option.
• Cilantro (1/4 cup, minced) – Adds freshness; can replace with parsley if desired.

This Mouthwatering Roasted Poblano Soup brings warmth and flavor to your table, making every spoonful a comforting experience!

Step‑by‑Step Instructions for Mouthwatering Roasted Poblano Soup

Step 1: Roast Peppers
Preheat your oven to 450°F (232°C). Halve the poblano peppers and drizzle them with olive oil before placing them cut-side down on a baking sheet. Roast for 20 minutes, or until the skins are beautifully charred. Once roasted, remove them from the oven; allow to cool before peeling off the skins, chopping the flesh, and setting aside for your mouthwatering roasted poblano soup.

Step 2: Sauté Vegetables
In a large stock pot, melt 1/4 cup of unsalted butter over medium heat. Add the diced onion, celery, and baby gold potatoes, sautéing for 9-10 minutes until the vegetables are softened and fragrant. Next, stir in minced garlic, ground cumin, and red pepper flakes, seasoning with kosher salt and black pepper; continue cooking for an additional minute to develop all those wonderful flavors.

Step 3: Add Broth and Peppers
Pour in 5 cups of lower-sodium chicken broth along with the chopped roasted poblano peppers from Step 1. Increase the heat and bring the mixture to a boil, allowing it to bubble for a couple of minutes. This step melds all the flavors together beautifully, setting the stage for your comforting mouthwatering roasted poblano soup.

Step 4: Cook Chicken
Introduce the diced boneless skinless chicken breasts into the boiling broth. Cover the pot and let it simmer for 10 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) and is cooked through. Once done, remove the chicken from the pot and set it aside to rest before chopping or shredding it into bite-sized pieces for your soup.

Step 5: Blend Soup
Using an immersion blender, blend the soup in the pot until you achieve your desired consistency. You can go for a completely smooth texture or leave some chunks for added heartiness. The blending will create a velvety base for your mouthwatering roasted poblano soup, making it even more inviting.

Step 6: Incorporate Chicken and Cream
Return the chopped or shredded chicken to the blended soup, then stir in 1 cup of heavy cream for that rich and creamy finish. Heat the soup through on low for about 5 minutes, ensuring everything is warmed thoroughly without boiling. This will enhance the flavors, making your mouthwatering roasted poblano soup even more satisfying.

Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with fresh minced cilantro for a burst of color and flavor. You can also add optional toppings like crispy tortilla strips, avocado slices, or shredded cheese for extra deliciousness. Your warm bowl of mouthwatering roasted poblano soup is now ready to be enjoyed!

Mouthwatering Roasted Poblano Soup Variations

Customize your mouthwatering roasted poblano soup to suit your taste buds and dietary needs with these delightful variations. Just imagine the possibilities—each twist can turn your comforting bowl of soup into something uniquely yours!

Dairy-Free: Substitute heavy cream with full-fat coconut milk for a luscious, creamy alternative that’s still rich and satisfying.
Spicy Kick: For extra heat, toss in chopped jalapeños or a dash of cayenne pepper—perfect for those who love a fiery flavor!
Vegetarian: Swap out chicken for hearty beans or tofu; using vegetable broth makes this a nourishing option for plant-based diets.
Extra Creaminess: Add a dollop of sour cream just before serving to enhance the richness and take your soup to creamy new heights.
Flavor Boost: Sprinkle in some smoked paprika or a few additional spices to deepen the flavor profile—it’s an adventure for your taste buds!
Textural Variation: Throw in corn kernels or diced zucchini for lovely pops of freshness and an exciting crunch with each spoonful.
Herb Infusion: Feeling adventurous? Experiment with different herbs, like thyme or oregano, for a fragrant spin on this classic dish.
Fresh Zest: A squeeze of lime juice just before serving can brighten the flavors and give your soup an invigorating twist.

These variations can help you explore different culinary paths. And if you’re looking for more comforting soup options, check out our delicious Garlic Chickpea Soup or warm up with our classic Crock Pot Soup. Happy cooking!

Make Ahead Options

These Creamy Roasted Poblano Soup preparations are perfect for busy weeknights! You can roast the poblano peppers up to 24 hours in advance, storing them in an airtight container in your refrigerator to maintain their vibrant flavor. Additionally, you can chop your vegetables and store them in the fridge for up to 3 days. When you’re ready to enjoy your soup, simply sauté the prepped veggies, add the broth and peppers, then cook the chicken as directed. Finally, blend and stir in the cream for that luscious finish, ensuring you still have a comforting and delicious bowl just like when freshly made!

Expert Tips for Mouthwatering Roasted Poblano Soup

Perfect Roasting: Ensure poblano peppers are well-charred for a deeper flavor; if the skin isn’t blistered, roast them a bit longer.
Tender Chicken: Avoid overcooking the chicken, or it may become tough; aim for an internal temperature of 160°F (71°C).
Blending Basics: Blend the soup to your desired consistency, whether smooth or chunky, to suit your taste preferences.
Dairy-Free Option: For a creamy texture without dairy, substitute heavy cream with full-fat coconut milk for your mouthwatering roasted poblano soup.
Flavor Flexibility: Adjust red pepper flakes according to your heat preference, and consider adding a pinch of smoked paprika for an extra flavor boost.
Add-Ins: Enhance your soup with sweet corn or diced zucchini for delightful bursts of freshness and texture.

Storage Tips for Mouthwatering Roasted Poblano Soup

Fridge: Store your soup in an airtight container for up to 3-4 days. Allow it to cool first for best results.
Freezer: The mouthwatering roasted poblano soup freezes wonderfully for up to 3 months. Simply pour into freezer-safe containers, leaving some space for expansion.
Reheating: When ready to enjoy, thaw in the fridge overnight, then gently reheat on the stovetop over low heat, adding a splash of broth or water if it appears too thick.
Portioning: Consider freezing in individual servings for easy access to a comforting meal anytime you crave it!

What to Serve with Mouthwatering Roasted Poblano Soup

As you prepare to savor the creamy warmth of this vibrant soup, consider complementing it with delightful pairings that elevate your meal experience.

Crusty Bread: The perfect companion for dipping, it adds a satisfying bite and texture to each spoonful.
Fresh Garden Salad: A crisp salad with mixed greens balances the richness of the soup, adding refreshing brightness.
Tortilla Chips: For crunch and that classic Mexican touch, serve a side of crispy tortilla chips alongside your soup.
Avocado Slices: Creamy avocado provides a smooth contrast to the soup’s texture, enriching every bite with its buttery flavor.
Cheese Quesadillas: Simple cheese quesadillas can soak up the soup’s creamy goodness, making for a hearty and delightful pairing.
Cilantro Lime Rice: A fragrant and zesty rice side can enhance the soup’s flavors while adding a satisfying grain to your meal.
Sparkling Water with Lime: Refresh your palate with bubbly water, which cleanses the taste buds and complements the soup wonderfully.
Chocolate Chip Cookies: End on a sweet note with warm cookies that bring out the comforting vibes of this meal, making it truly memorable.

These pairings transform your meal into a delightful feast, perfect for gathering around the table with loved ones.

Mouthwatering Roasted Poblano Soup Recipe FAQs

How do I choose the right poblano peppers?
Absolutely! When selecting poblano peppers, look for ones that are firm and smooth with a deep green color. Avoid any with dark spots or wrinkles, as these are signs of overripeness. For a sweeter flavor, opt for peppers that feel hefty for their size.

How should I store leftovers?
Very! Leftover mouthwatering roasted poblano soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing to maintain freshness. Simply reheat gently on the stovetop when you’re ready to enjoy it again.

Can I freeze this soup?
Absolutely! This soup freezes like a charm! Pour the cooled soup into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating on low heat, adding a splash of broth or water to reach your desired consistency.

What if my chicken is overcooked?
No worries! If your chicken becomes tough, try cutting it into smaller pieces before simmering with the soup, as smaller chunks cook faster and can retain tenderness. If you’re using leftover rotisserie chicken, simply add it during the last few minutes of cooking to prevent overcooking.

Is this soup suitable for my vegetarian friend?
Of course! To make this mouthwatering roasted poblano soup vegetarian-friendly, simply replace the chicken with hearty beans, lentils, or tofu and use vegetable broth instead of chicken broth. You can still enjoy the delicious roasted poblano flavor without any animal products!

What toppings can I add to enhance the flavor?
The more the merrier! Consider garnishing your soup with crispy tortilla strips, slices of avocado, or a sprinkle of shredded cheese, and a dollop of sour cream for added richness. Fresh cilantro adds a wonderful bright note, making your mouthwatering roasted poblano soup even more delightful!