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roasted cream of poblano soup

(3 ratings)
Recipe by
Sherry Peyton
Las Cruces, NM

I was inspired by Lynnda Cloutier's Cream of Poblano Soup, but didn't want to use a slow cooker, and didn't have dill,so I fiddled around and this turned out! It 's mouth hot, but not burny, and we really thought the taste was lovely. If you like this recipe, see my website:

(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 2 Hr

Ingredients For roasted cream of poblano soup

  • 5 lg
    poblano chiles
  • 2 lg
    potatoes, peeled and cut into chunks
  • 1 md
    onion, chopped roughly
  • 4-6 clove
    garlic, smashed
  • 2 Tbsp
    cilantro, fresh and chopped roughly
  • 2 c
    beef stock
  • 1 c
  • 2/3 c
  • cotija cheese, crumbled, for topping

How To Make roasted cream of poblano soup

  • 1
    Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
  • 2
    Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
  • 3
    Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
  • 4
    Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.

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