Name: Roasted Poblano Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/4 cup Unsalted Butter; 1 teaspoon Canola Oil; 6 Poblano Chiles (roasted, peeled, seeded, deveined, cut into long strips); 1 White Onion (chopped); 3 Cloves Garlic (chopped); 6 cups Chicken Broth; 1 1/2 cups Frozen Peas; Salt and Pepper (to taste); 1/2 cup Blanched Almonds (finely ground); Crema (for garnish)

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If you are on the hunt for a comforting dish that brings both a smoky twist and a velvety texture, this Roasted Poblano Soup Recipe is an absolute must-try. The vibrant roasted poblanos give the soup a uniquely deep flavor, while the creamy almonds add a subtle richness that will have you craving seconds. This soup is a perfect balance of warmth, brightness, and gentle spice, making it a standout at any meal whether it’s a cozy weeknight or a festive gathering.

Ingredients You’ll Need

A close-up photo shows a woman's hand pouring long, thin, dark green seaweed and small white diced onions from a white bowl into a deep black pot. The seaweed looks wet and shiny, with some pieces hanging over the edge of the bowl. The background and surface beneath the pot have a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting this Roasted Poblano Soup Recipe just right relies on simple, wholesome ingredients that each play an important role in flavor, texture, and color. From smoky poblanos to creamy almonds, these items come together to create something truly special.

Unsalted Butter: Adds richness and helps soften the vegetables without overpowering them.
Canola Oil: Provides a neutral cooking fat that complements the butter and helps with sautéing.
Poblano Chiles: Roasted and peeled for smoky depth and mild heat—these are the soul of the soup.
White Onion: Adds sweetness and a fragrant base to the soup’s flavor profile.
Garlic: Infuses warmth and savory notes essential for balance.
Chicken Broth: Forms the hearty liquid base, deepening complexity with every sip.
Frozen Peas: Add a pop of color and subtle sweetness to brighten the soup.
Salt and Pepper: Enhance all the flavors and bring everything together perfectly.
Blanched Almonds: Finely ground to create a smooth, velvety finish and a gentle nuttiness.
Crema (for garnish): Adds the perfect creamy touch to top off each bowl beautifully.

How to Make Roasted Poblano Soup Recipe

Step 1: Sauté the Aromatics and Poblanos

Start by melting the butter and canola oil in a large saucepan over medium heat. Once melted, add your roasted, peeled, and prepped poblanos along with the chopped onion and garlic. Sauté these ingredients until they soften and release their wonderful aroma, which usually takes about four minutes. This step helps build a flavorful foundation that’s rich with that smoky roasted essence.

Step 2: Simmer with Broth and Peas

Next, pour in the chicken broth and add the frozen peas along with salt and pepper to taste. Bring this mixture to a simmer and let it cook uncovered for around 10 minutes. This gives all the flavors time to mingle and intensify while the peas soften enough to blend seamlessly into the soup’s texture. After simmering, remove the saucepan from the heat and allow it to cool for five minutes—this helps when blending hot liquids.

Step 3: Blend to Creamy Perfection

Working carefully in batches, transfer the chile mixture into your blender. Add the finely ground blanched almonds, which are key to achieving that smooth and creamy consistency without using heavy cream. Blend each batch until velvety smooth. Once all batches are blended, combine them back into the pot and taste for seasoning—add a pinch more salt or pepper if desired. This step transforms your soup into a luscious and satisfying bowl of comfort.

Step 4: Serve Immediately with a Creamy Garnish

To enjoy your Roasted Poblano Soup Recipe at its finest, serve it piping hot. Ladle into bowls and top each serving with a generous swirl of crema. The cool, creamy garnish beautifully balances the warm, smoky flavors and makes your presentation instantly inviting.

How to Serve Roasted Poblano Soup Recipe

The image shows two white bowls filled with smooth green soup, with tiny darker green and yellowish specks giving it a mild texture. The soup fills the bowls almost to the brim, showing a glossy surface with small bubbles and even color throughout. Behind the bowls is a glass with a bright green lit candle, softly blurred, and the whole scene rests on a white marbled surface that highlights the bowls and candle in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While crema is the classic topping here, you can get creative by adding fresh chopped cilantro, a sprinkle of toasted pumpkin seeds, or even a few crispy tortilla strips for an extra textural contrast. These garnishes elevate each spoonful and add bursts of flavor and crunch.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm corn tortillas that help soak up every drop. For a more filling meal, serve alongside a fresh green salad with citrus vinaigrette or a simple avocado and tomato salad. The bright sides complement the soup’s rich, smoky character perfectly.

Creative Ways to Present

If you want to impress guests, consider serving the soup in small shot glasses as a festive appetizer or in hollowed-out mini bell peppers for charming individual portions. Layering a bit of crema and sprinkling toasted almonds on top adds a decorative touch that makes each serving look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This Roasted Poblano Soup Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container and give it a good stir before reheating, as the ingredients may settle or thicken slightly over time.

Freezing

To enjoy this soup later, pour it into freezer-safe containers, leaving some room for expansion. It can be frozen for up to two months without any loss of flavor or texture. When ready to eat, thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup slowly over low to medium heat on the stove, stirring occasionally until warmed through. Avoid boiling vigorously to maintain that creamy texture. Adding a splash of broth or water during reheating helps restore its perfect consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken broth with vegetable broth and the soup remains just as flavorful and comforting. The roasted poblanos and almonds provide plenty of depth.

What if I can’t find fresh poblanos?

If fresh poblanos are unavailable, you can use canned roasted poblanos or substitute with poblano-flavored chili powders, but fresh roasted poblanos give the best smoky flavor and texture.

Is it spicy?

Roasted poblano peppers have a mild heat level, so this soup offers gentle spiciness that’s approachable for most palates. You can always add a pinch of cayenne if you like a little extra kick.

Can I use almonds whole instead of ground?

Grinding the blanched almonds is crucial here because it helps create the soup’s signature creaminess. Whole almonds won’t blend as smoothly and might affect the texture.

How many servings does this Roasted Poblano Soup Recipe make?

This recipe yields about six hearty servings, perfect for a family meal or entertaining guests.

Final Thoughts

This Roasted Poblano Soup Recipe is truly one of those dishes that sticks with you. Its smoky warmth, creamy texture, and subtle sweetness combine to create something heartwarming and memorable. I hope you give this recipe a try soon—you might just find it becomes your new favorite weeknight comfort meal or a star at your next dinner party. Happy cooking!

Roasted Poblano Soup Recipe

Ingredients You’ll Need