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


  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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About Roasted Cream of Poblano Soup

Course/Dish: Cream Soups
Hashtag: #chiles

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