As I stood by my kitchen window, I watched the clouds gather and felt that familiar chill in the air—a perfect cue to whip up something warm and comforting. That’s when I decided to make Creamy Roasted Poblano Soup. The mild smokiness of roasted poblanos mixed with a rich and creamy texture fills every spoonful with coziness. One of the best parts? This recipe is not only a delicious comfort food but also incredibly adaptable—ideal for everyone at the table, whether you stick to traditional chicken or lean towards a hearty vegetarian version. With easy prep and customizable spice levels, this soup is bound to become a favorite for cozy dinners or casual gatherings. Are you ready to stir up some warmth in your bowl?
Why is this soup a must-try?
Comforting, there’s nothing more soothing than a warm bowl of Creamy Roasted Poblano Soup on a chilly evening. Customizable, whether you prefer chicken, tofu, or beans, this recipe allows for easy adaptations to suit all tastes. Flavorful layers of roasted poblanos blend beautifully with cream for a rich experience. Time-saving prep means you can enjoy this dish on a busy weeknight. And crowd-pleasing, it’s the perfect addition to any gathering, leaving everyone asking for seconds! Pair it with a simple avocado toast or a side of crusty bread to complete the meal!
Creamy Roasted Poblano Soup Ingredients
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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 heat, swap in jalapeños or serrano peppers.
• Unsalted Butter (1/4 cup) – Enhances flavor and richness; coconut oil makes for a dairy-free option.
• White Onion (1 medium, diced) – Adds sweetness and depth; yellow onion can work as a substitute.
• Celery (1 cup, diced) – Provides crunch and flavor; leeks make a nice alternative.
• Baby Gold Potatoes (1 1/2 cups, diced) – Creates creaminess when blended; Yukon gold or russet potatoes can be used instead.
• Garlic (3 cloves, minced) – Introduces aromatic flavor; garlic powder can be an acceptable substitute.
• Ground Cumin (1 teaspoon) – Enhances earthy flavors; consider Moroccan spices for a twist.
• Red Pepper Flakes (2 teaspoons) – Adjust to your preferred spice level.
• Kosher Salt and Black Pepper – Essential for seasoning; sea salt can be used as a substitute.
• Lower-Sodium Chicken Broth (5 cups) – Serves as the soup’s base; vegetable broth makes it a vegetarian option. -
For the Protein
• Boneless Skinless Chicken Breasts (1 1/2 – 2 pounds, cubed) – Adds protein; rotisserie chicken can be a convenient substitute. -
For the Creaminess
• Heavy Cream (1 cup) – Adds creaminess; full-fat coconut milk or oat milk can be used for a lighter version. -
For the Garnish
• Cilantro (1/4 cup, minced) – Provides freshness and brightness; fresh parsley is a lovely alternative.
This Creamy Roasted Poblano Soup is the ultimate cozy dish, ready to warm you up with its delightful flavors and customizable options!
Step‑by‑Step Instructions for Creamy Roasted Poblano Soup
Step 1: Roast the Peppers
Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and drizzle them with olive oil, then place them cut-side down on a parchment-lined baking sheet. Roast the peppers for about 20 minutes until they are nicely charred and blistered. Once done, remove them from the oven, let them cool slightly, peel off the skin, chop them up, and set aside for the creamy roasted poblano soup.
Step 2: Sauté Vegetables
In a large stock pot, melt the unsalted butter over medium heat, allowing it to foam. Add in the diced onion, celery, and baby gold potatoes, sautéing them for 9-10 minutes until they become soft and fragrant. Stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and freshly ground black pepper, continuing to sauté for an additional minute to bloom the spices.
Step 3: Combine Broth and Peppers
Pour in the lower-sodium chicken broth and the chopped roasted poblanos into the pot. Increase the heat slightly to bring the mixture to a gentle boil, allowing all the wonderful flavors to meld together. Stir occasionally for about 5 minutes to achieve the perfect balance of taste in your creamy roasted poblano soup base.
Step 4: Cook Chicken
Add the cubed boneless skinless chicken breasts to the pot, ensuring they submerge in the broth. Lower the heat, cover the pot, and let it simmer for approximately 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F (71°C). Carefully remove the chicken, chop or shred it, and set it aside for later incorporation.
Step 5: Blend Soup
Utilizing an immersion blender, blend the soup to your desired consistency, opting for either a smooth or slightly chunky texture. If you prefer, you can transfer the mixture to a regular blender in batches. Be cautious when blending hot liquids, ensuring you secure the lid and allow some steam to escape to avoid pressure buildup in the blender.
Step 6: Incorporate Chicken and Cream
Return the chopped chicken to the blended soup, and pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 5 minutes over low heat until it is heated through and creamy, enhancing the overall richness of your creamy roasted poblano soup.
Step 7: Serve and Garnish
Ladle the warm creamy roasted poblano soup into bowls, inviting your family or friends to gather around. For a fresh touch, garnish each serving with freshly minced cilantro. Feel free to add optional toppings such as crispy tortilla strips or creamy avocado slices to elevate the comforting experience of the soup.
What to Serve with Creamy Roasted Poblano Soup
As you blend and simmer the delightful notes of poblanos, envision the ideal accompaniments to round out your cozy meal.
- Crusty Bread: A warm, fresh loaf is perfect for dipping, soaking up every last drop of the creamy, comforting soup.
- Garden Salad: Crisp greens with a zesty vinaigrette add a refreshing contrast to the richness of the soup, making each bite feel balanced.
- Grilled Cheese Sandwich: The gooey, melted cheese pairs beautifully with the warm, smoky flavors of the soup, creating a nostalgic comfort food duo.
- Cornbread Muffins: Sweet cornbread brings a delightful texture contrast while its sweetness balances the mild heat from the peppers beautifully.
- Avocado Toast: Creamy avocado on toasted bread provides a creamy, fresh element, enhancing the lush texture of the soup with vibrant flavors.
- Tortilla Strips: Crunchy, crispy tortilla strips can be a fun textural addition, adding a delightful crunch that complements the smooth soup.
Gather your loved ones, and let the soulful flavors of the Creamy Roasted Poblano Soup set the stage for a warm and hearty meal!
How to Store and Freeze Creamy Roasted Poblano Soup
Fridge: Store in an airtight container for up to 3-4 days. Allow the soup to cool completely before sealing to maintain its creamy texture.
Freezer: Freeze in portions in freezer-safe containers or bags for up to 3 months. Make sure to leave some space for expansion.
Reheating: Reheat on low heat on the stovetop, stirring occasionally. Add a splash of broth or cream to restore creaminess and enhance flavor.
Thawing: Thaw overnight in the fridge before reheating for best results. Enjoy the warmth of your Creamy Roasted Poblano Soup whenever you crave it!
Make Ahead Options
These Creamy Roasted Poblano Soup preparations make meal planning a breeze! You can roast the poblano peppers and sauté the vegetables up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. For optimal flavor, avoid blending the soup until you are ready to serve. Additionally, the soup itself can be made up to 3 days ahead; simply store it in an airtight container and reheat gently on the stove, adding a splash of broth or cream if needed for creaminess. When ready to enjoy, blend and stir in the chicken and cream, simmering briefly to ensure everything is heated through and just as delicious!
Expert Tips for Creamy Roasted Poblano Soup
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Perfectly Charred Peppers: Ensure that your poblano peppers are well-charred for optimal flavor. Avoid under-roasting to bring out their natural sweetness.
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Check Chicken Doneness: Use a digital thermometer to check chicken; it should reach an internal temperature of 160°F (71°C) for safety and tenderness.
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Blending Preferences: Blend the soup based on your texture preference—if you love a rustic feel, keep it a bit chunky; for a luxurious experience, blend it until creamy.
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Taste and Adjust: Before serving, taste your soup and adjust seasoning. Adding a pinch of salt or extra red pepper flakes can elevate the soup’s flavors beautifully.
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Vegetarian Swap: If you’re going for a vegetarian version of this creamy roasted poblano soup, substitute chicken with hearty beans or tofu and use vegetable broth.
Creamy Roasted Poblano Soup Variations
Feel free to let your creativity shine as you customize this comforting soup to suit your taste preferences.
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Vegetarian Delight: Replace the chicken with hearty beans or diced tofu, and use vegetable broth for a satisfying meatless meal.
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Extra Heat: Enjoy a spicy kick by adjusting red pepper flakes or adding fresh diced jalapeños to the mix for that fiery flavor.
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Creamy Dream: Swap heavy cream for full-fat coconut milk or oat milk to create a lighter yet rich consistency that still comforts.
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Flavor Twist: Add a teaspoon of smoked paprika or cumin to deepen the smoky flavor profile of the soup, tantalizing your taste buds.
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Earthy Addition: Mix in roasted corn or diced sweet potatoes for added texture and natural sweetness that harmonizes beautifully with the roasted poblanos.
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Herb Variations: Instead of cilantro, experiment with fresh parsley or chives for a different herbal note and garnish that brightens up the dish.
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Nutty Surprise: Stir in a tablespoon of tahini or almond butter for a delightful nutty flavor that rounds out the richness of the soup.
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Protein Packed: For an alternative protein source, throw in some shredded rotisserie chicken as a quick and time-saving option you can always count on.
For other delightful soup ideas, consider trying these recipes: Chicken Gnocchi Soup for a heartier option, or Green Olive Soup if you’re in the mood for something unique.
Creamy Roasted Poblano Soup Recipe FAQs
What should I look for when selecting poblanos?
When choosing poblano peppers, look for ones that are firm and shiny, with a deep green color. Avoid any that have dark spots all over or feel soft, as they may not have the best flavor or texture. Fresh poblanos will also have a slight sheen, indicating they are ripe and ready to use!
How long can I store Creamy Roasted Poblano Soup in the fridge?
You can store your Creamy Roasted Poblano Soup in an airtight container in the fridge for up to 3-4 days. Make sure to let the soup cool down completely before sealing it up, as this prevents moisture buildup that can affect its creamy consistency.
Can I freeze the soup, and if so, how?
Absolutely! To freeze your Creamy Roasted Poblano Soup, pour it into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, then reheat on low heat, stirring occasionally, and add a splash of broth or cream to restore its luscious texture!
What should I do if the soup is too thick after blending?
If you find your soup is thicker than you’d like, don’t worry! You can easily thin it out by adding some additional broth or water—start with just a little and blend until you achieve your desired consistency. If you prefer a creamier taste, add a little more heavy cream or coconut milk while adjusting the thickness.
Is this soup safe for people with allergies?
This Creamy Roasted Poblano Soup can accommodate various dietary needs! For those with dairy allergies, simply replace heavy cream with full-fat coconut milk or a dairy-free alternative. If you’re serving the soup to someone with specific food allergies, be sure to check all ingredient labels for potential allergens, especially if you’re using packaged chicken broth or marinades.
Can I make this soup vegetarian?
Yes! To create a vegetarian version of Creamy Roasted Poblano Soup, just substitute the chicken with hearty beans, like black beans or chickpeas, or try using cubed tofu for protein. Additionally, use vegetable broth instead of chicken broth, and you’ve got a deliciously satisfying meal for all!
Creamy Roasted Poblano Soup: A Cozy Hug in a Bowl
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Slice the poblano peppers in half and drizzle them with olive oil, then place them cut-side down on a parchment-lined baking sheet. Roast the peppers for about 20 minutes until they are nicely charred and blistered. Once done, remove them from the oven, let them cool slightly, peel off the skin, chop them up, and set aside for the creamy roasted poblano soup.
- In a large stock pot, melt the unsalted butter over medium heat, allowing it to foam. Add in the diced onion, celery, and baby gold potatoes, sautéing them for 9-10 minutes until they become soft and fragrant. Stir in the minced garlic, ground cumin, red pepper flakes, kosher salt, and freshly ground black pepper, continuing to sauté for an additional minute to bloom the spices.
- Pour in the lower-sodium chicken broth and the chopped roasted poblanos into the pot. Increase the heat slightly to bring the mixture to a gentle boil, allowing all the wonderful flavors to meld together. Stir occasionally for about 5 minutes to achieve the perfect balance of taste in your creamy roasted poblano soup base.
- Add the cubed boneless skinless chicken breasts to the pot, ensuring they submerge in the broth. Lower the heat, cover the pot, and let it simmer for approximately 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F (71°C). Carefully remove the chicken, chop or shred it, and set it aside for later incorporation.
- Utilizing an immersion blender, blend the soup to your desired consistency, opting for either a smooth or slightly chunky texture. If you prefer, you can transfer the mixture to a regular blender in batches. Be cautious when blending hot liquids, ensuring you secure the lid and allow some steam to escape to avoid pressure buildup in the blender.
- Return the chopped chicken to the blended soup, and pour in the heavy cream, stirring gently to combine. Allow the soup to simmer for an additional 5 minutes over low heat until it is heated through and creamy, enhancing the overall richness of your creamy roasted poblano soup.
- Ladle the warm creamy roasted poblano soup into bowls, inviting your family or friends to gather around. For a fresh touch, garnish each serving with freshly minced cilantro. Feel free to add optional toppings such as crispy tortilla strips or creamy avocado slices to elevate the comforting experience of the soup.
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