Roasted Cream of Poblano Soup

Sherry Peyton


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 votes

30 Min
2 Hr


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5 large
poblano chiles
2 large
potatoes, peeled and cut into chunks
1 medium
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


  • 1Place 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.
  • 2Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
  • 3Remove 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.
  • 4Let 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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About Roasted Cream of Poblano Soup

Course/Dish: Cream Soups
Hashtag: #chiles

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