The desert southwest is where I was meant to be. I grew up ogling Arizona Highways magazines. I squealed the first time I saw a saguaro. So, it’s really no surprise to anyone who knows me that I ended up out here in the Valley of the Sun. Southwestern flavors are part of the package I adore- bright, bold, smoky, complex, and savory. This roasted poblano soup checks all those amazing boxes!
As far as soups go, this one is as easy and versatile as it gets. Sure enough, it accompanies leftover meats of all kinds like they were soulmates and can be thinned or thickened to your preference. Likewise, you can also take the spice factor anywhere from mild to mouth-burning.
Making Roasted Poblano Soup
This earthy soup starts with a nose tingling pepper broil. At very high heat, the poblano skin will blister and blacken, imparting a smoky bite. Underneath, the flesh of the pepper softens dramatically, releasing singeing, spicy juices and a peppery incense that will waft wonderfully over your kitchen.
At last, the softened poblanos are a cinch to blend. With the addition of a few other ingredients, they craft a sippable soup perfect for cooler days or stuffy noses.
Want a thicker or milder roasted poblano soup? Whisk in some cream cheese. Want to annihilate your taste buds? Sauté diced jalapeños along with the onions, or stir in some cayenne.
A little bit of acidity will also help brighten the soup. So, whether that’s pico de gallo drenched in fresh lime juice or a splash of vinegar, be sure to find your favorite way to add a touch of acid. This version calls for just a splash of fresh lime juice.
Plus, roasted poblano soup pops in these little terracotta cazuelas! Now if that doesn’t scratch your southwestern itch, I don’t know what will.
- 6 poblano peppers
- 1/2 small onion small diced
- 3 cloves garlic minced
- 1 1/2 cups broth
- 1/2 cup heavy cream
- 2 teaspoons kosher salt or to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 lime juiced
- 8 ounces Monterrey jack cheese shredded
- On an open grill or on a foil lined sheet placed fairly close to the top of the oven broiler, char the poblano skins on all sides. It should just take a few minutes per side- watch them carefully so they don't burn!
- Place the charred poblanos into a bowl, cover with foil or plastic wrap and let sit in the steam for about 10 minutes undisturbed or until cooled enough to handle.
- Remove the papery poblano skins by hand and remove as many seeds as possible from the poblano flesh with the blunt side of a butter knife (food service gloves are recommended!).
- Take the poblano flesh and puree these in a blender or food processor, adding a splash of broth if needed.
- Add about 1 Tablespoon of vegetable oil to a 1.75-quart or larger saucepan over medium-high heat. Once the oil is hot, sauté the onions for a few minutes until soft and translucent. Add the garlic last to avoid burning.
- Stir in the poblano puree, broth, heavy cream, seasonings, and lime juice. Add the shredded cheese by the handful and stir until you've reached your desired consistency. For an even smoother consistency, use an immersion blender. Taste for seasonings and adjust as needed.