Creamy Poblano Pepper Soup


Immerse yourself in the rich, velvety flavors of our Creamy Poblano Pepper Soup. This soup features the unique taste of poblano peppers, blended into a smooth, creamy base, creating a delightful balance of mild heat and lush texture. It's a comforting and flavorful treat, perfect for any season.

Creamy Poblano Pepper Soup

Preparation and Cooking Times

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Servings and Serving Size

  • Serves: 4-6
  • Serving Size: 1 bowl


  • Poblano peppers: 4 (about 500 grams or 1.1 pounds)
  • Onion, chopped: 150 grams (5.3 ounces)
  • Garlic cloves, minced: 3
  • Vegetable broth: 750 ml (25 ounces)
  • Heavy cream: 240 ml (8 ounces)
  • Olive oil: 30 ml (1 ounce)
  • Ground cumin: 2 grams (0.07 ounces)
  • Salt and pepper: to taste

Detailed Method of Preparation

  1. Roast the poblano peppers until charred, then peel, seed, and chop.
  2. In a pot, heat olive oil over medium heat. Sauté onions and garlic until soft.
  3. Add the chopped poblano peppers, cumin, salt, and pepper. Cook for a few minutes.
  4. Pour in the vegetable broth and bring to a simmer. Cook for 20 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in the heavy cream and heat through, without boiling.

Tips for Culinary Success

  • For a vegan version, use coconut milk or almond milk instead of heavy cream.
  • Garnish with chopped cilantro or a dollop of sour cream for extra flavor.
  • Serve with crusty bread or a side salad for a complete meal.

Frequently Asked Questions (FAQs)

  • Can I make this soup in advance? Yes, it can be refrigerated and gently reheated.
  • How can I make this soup spicier? Add a diced jalapeño pepper when sautéing the onions.
  • Can I freeze this soup? It's best enjoyed fresh, as freezing may affect the texture.