Creamy Roasted Poblano Pepper Soup

Hot or cold depending on our tempestuous Spring weather…served in a bowl or sipped from a cup…easy and quick.

I realize that food always seems to taste better when you are sitting at a table on a rather idyllic beach as the sun sets, surrounded by tropical flora, the waves crashing and having great company alongside. Nothing to do, no pressing work, a hammock nearby. Really, that is a no brainer I think.

No matter how many times I have been to the Yucatan Peninsula, I still discover new dishes that are delicious in any setting. A roasted poblano pepper soup served chilled, a little creamy with a very fresh roasted poblano pepper flavor and a spicy bite at the end. Lovely, subtle green color laced with darker green flecks of pepper and cilantro and freshly ground black pepper rounded out a memorable meal in a memorable setting and was just as delicious here at home.

An easy recipe based on four or five large poblano peppers roasted……
….until well charred. Peeled and ready for the soup pot.
All the ingredients cooked down in chicken broth ( you could use veg broth), then blended until somewhat smooth and cooled to room temp.
A tiny bit of cream added to the pan. Chilled and ready to serve. Garnished with a drizzle more of cream, black pepper and a squeeze of fresh lime juice. More cilantro and chopped tomatoes if you like.

Creamy Roasted Poblano Pepper Soup


  • 4-5 large poblano peppers
  • 3 tablespoon olive oil
  • 1/2 cup chopped white onion
  • 2-3 cloves garlic smashed
  • 6 cups chicken broth (can use veg)
  • salt and freshly ground black pepper
  • 1/3 cup fresh cilantro leaves & stems
  • 2 tablespoons fresh mint
  • 1/4 cup whipping cream + more for serving
  • Fresh limes
  • Optional for garnish: chopped tomatoes; hot sauce; cilantro leaves


  1. Turn oven to 425 degrees. Place poblano peppers on a sheet pan and roast for about 15 minutes, flip them over with tongs and roast another 10 minutes or until they are charred and softened. Remove peppers and place in a reclosable plastic bag/or paper bag to sweat. After they have cooled somewhat, remove from bag and peel a much skin as you can off, remove and toss stem and most of seeds. Give the peppers a rough chop and set aside.
  2. While peppers are roasting, heat the olive oil in a pan over medium high heat and saute the onions and garlic for a few minutes until softened. Add chopped poblano peppers to the pan and saute another 5 minutes or so. Turn heat to medium. Toss in cilantro leaves and stems and mint. Add broth, salt and pepper. Bring to a boil, turn to simmer and cook for another 15 minutes. Remove pan from heat and let cool for about 10 minutes.
  3. Working in batches (do not put too much hot soup in the blender at one time) puree the soup in a blender until smooth. Return soup to the pan.
  4. Stir in 1/4 cup cream. Taste and adjust seasonings. Creamy poblano soup is delicious served hot or cold. If serving cold, chill in refrigerator in pan, uncovered until cold.
  5. Serve hot or cold with a drizzle of additional cream, cilantro leaves, fresh lime juice and black pepper if you like. A sprinkle of chopped tomatoes and a splash of hot sauce is great if soup needs more heat.

Be kind, be well.

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