Oven Roasted Poblano Pepper Soup

Oven Roasted Poblano Pepper Soup

poblano peppersMexican food feeds my soul. The bold flavors and spices of Mexican cuisine seduces me in a way that no other cuisine can. The slow burn of a jalapeno pepper, tender tortillas hot off a grill, tamales filled with savory fillings and covered with rich sauces. Yes, if I had to choose one cuisine for the rest of my life, Mexican would be my choice.

I spent last week in Dallas, Texas. A fine place to visit if you like Mexican food. My Yelp app never strayed from the Mexican restaurant category, which came as no surprise to my friends. One of the restaurants we visited had a special soup of the day. Roasted Poblano Pepper Soup. A silken concoction of mild roasted peppers, cilantro and some type of binding agent that I couldn’t quite pinpoint at the time.

The very best soup I’ve ever had and let me tell you, I’ve had a lot of soup in my lifetime. My primary goal upon returning to Boston was to recreate that soup in my kitchen.

roasted poblano peppersAfter doing a little research, I discovered that potatoes are often added to poblano pepper soup to give it some body. This was a happy discovery because my guess was that the thickener was heavy cream. And after eating about twenty pounds of brisket and chugging back too many margaritas during my trip, the last thing I wanted to cook with was heavy cream.

I’m still too afraid to hop on the scale. I think I’ll give it another week of careful eating before I acknowledge that I even own a scale.

peppers in a bagAfter roasting my peppers, I tossed them into a paper bag that I sealed with a chip clip. The steam makes the skin pull away from the roasted pepper. Hence, making the peeling process so much easier. In a matter of minutes I peeled, seeded and chopped up my peppers.

roasted poblano soupThe peppers, potatoes, chicken stock and a few other key ingredients are pureed to make the rich flavorful concoction you see above.

Now, it may not be a pretty soup. I can’t even begin to tell you how many pictures I had to take to get the one decent picture you see above. Green food does not photograph well. Even with all of the magical properties of Photoshop, it still looks like Kermit took a ride in a blender.

You’ll just have to trust me on this one. It is fantabulous. Full of flavor, rich without being crazy fattening and silken on the tongue with just a touch of heat. Perfecto!

4.7 from 6 reviews
Oven Roasted Poblano Pepper Soup
Serves: 6
Prep time:
Cook time:
Total time:
Oven roasted poblano peppers in a hearty potato based soup. Satisfying and flavorful.
  • 4 large poblano peppers
  • 3 medium sized Yukon Gold potatoes (1½ cups)
  • 2 Tbsp butter
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 2 tsp salt
  • black pepper to taste
  • 32 oz chicken broth
  • 2 Tbsp cilantro, finely chopped
  • ¼ cup light cream
  1. Broil peppers for ten minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for ten minutes.
  2. After ten minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside.
  3. Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash. Set aside.
  4. In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat.
  5. In a 2 quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro. Mix well to combine.
  6. Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process.
  7. Pour back into pot and heat to desired temperature. Stir in light cream.
  8. Serve with a salsa garnish or a swirl of sour cream.


  1. Anonymous says:

    Perfecto is right Melanie! I too love Mexican cuisine and am known for adding spice and heat to just about everything I eat. Your soup recipe sounds delicious and relatively easy to make. Less that an hour from turning on the broiler to having a smooth, tasty dish ready to go. I can’t wait to try it! Fantastico!

  2. TexMex makes my heart happy. This soup is so on my list, it sounds fantastic. And I love that it’s not overloaded with cilantro, just enough to give a little zing.

    • Nope, not too much cilantro, Although, I am a cilantro lover and would add more if it was just my palate I was cooking for. My kids don’t share my cilantro enthusiasm. ๐Ÿ™‚

  3. Love this!!! Mexican food is my fav too. I grew up on it in San Diego. Like you I love all the spice, but I have had to tone down some of my dishes for my husband and the kids.

    • Pam, The great thing about poblano peppers is that they are really mild! Even my non-spice kids like this soup as long as I don’t go nuts with the cilantro. And the jalapeno pepper can be left out for those who really dislike heat. ๐Ÿ™‚

  4. I was just in Dallas this week for a trade show and had poblano soup for the first time. It’s my new fav! I can’t wait to try your recipe. Thanks.

    • Melanie says:

      So delicious. I just love the smoky flavor of poblanos. So good and so much concentrated flavor. Yummy!

  5. Tania Kleckner says:

    LOVE this recipe! I just made this tonight and it was delicious. Everyone loved it. Thank you!

  6. shirley yarbrough says:

    Hi, I just made this soup and I had 5 peppers and when I finished it was a very flavorful soup but a little too hot for my taste. Is there a way are a ingredient that I could add to cool it some. thanks for the recipe.

    • Try adding a scoop of sour cream. That should cool the heat some.

    • I just had to share this trick because it’s so convenient for the ones in my life who can’t handle spicy but still want the great flavors in my tex mex.
      Soak the entire pepper in a vinegar water solution-the longer it’s in, the less heat there is!

  7. I can’t wait to try your soup! We just harvested so many peppers off of our poblano plants and I was looking for a way to use them because I am sick of chili relleno and stuffed peppers. Thank you!

    • Ashley, I like to roast poblanos as above, then slice on top of burgers. You add a sauce that is 1/2 BBQ sauce & 1/2 mayo for a scrumptious burger! I think I got the recipe from Bon Appetit several years ago.

  8. Yes, and your soup was delish. My colleagues all wanted the recipe when they smelled my leftovers heating in the office microwave!

  9. Amanda Shaw says:

    Question, I try and keep things low carb I’m thinking of skipping the potatoes. What do you think?

  10. I made this using fresh picked peppers from my garden and it is DELICIOUS!!! Thank you! My Texas home grown organic poblano peppers grow smaller and much hotter than the grocery store peppers, so I used more poblano peppers and did not add the jalapeno pepper. The soup was plenty spicy and SUPER Tasty. Thank you for the wonderful recipe. I always have a large end of season harvest of pablano peppers when the weather quickly changes from hot to cold in the fall. This soup is the perfect way to enjoy my freshly picked summer peppers when a cold front rolls into town and the temperature drops 40 degrees.

    • Lui, Thank you for that feedback!! I’m thrilled that you liked the recipe. Thank you SO much for taking the time to provide feedback. That’s huge. ๐Ÿ™‚

  11. Just tried out your recipe …It is Fantastic ! …I am going to make this soup again on Christmas when we are out in the Colorado mountains !!! Perfect Texas soup ! I left some of the seeds in for a spicier soup …Mmmm Mmmmm Good !

  12. I just spent a week in Cancun (for work, no less) and encountered poblano chile soup with chicken and croutons and loved every bite of it. I will have to try your recipe and attempt to recreate what I experienced

  13. Love this recipe! I didn’t have any potatoes on hand, so I took a chance and substituted a pear. It turned out very nicely. The sweetness of the pear compliments the peppers well. Wish I had made a larger batch.

  14. This soup was amazing! My guests were impressed.they loved it!!!I served it with an arugula and fennel salad with Champaign dressing.fabulous!’

  15. Had a roasted poblano soup at Acme Taco. It,has shredded chicken in it, attempting to recreate it by using this recipe as a base. Fingers crossed!!

  16. Jane Kratzig says:

    Would it taste OK if I use vegetable broth instead of chicken broth?

  17. Had some poblano and jalapeno peppers left from my garden; this was the perfect way to use them up! Delicious — I substituted fat-free half and half for the light cream to cut down a bit on calories and fat, and this was still plenty rich. Also added a few drops of Liquid Smoke to enhance the smoky flavor of the roasted peppers. Easy to make (except for peeling the peppers; it’s never as simple as it seems it will be, but worth the trouble).

  18. I love this recipe. However I had difficulty peeling the peppers. Perhaps I did not wrap the bag up tight enough? Any suggestion would be greatly appreciative as I plan on making it again. Thanks so much!


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