Creamy Roasted Poblano Soup

Adriana Torres


This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk.


☆☆☆☆☆ 0 votes

2 appetizer portions
30 Min
Stove Top


  • 7
    roasted poblano peppers, peeled and deseeded
  • 1 can(s)
    media crema (found in the latin section of grocery stores)
  • 1 c
    whole milk
  • 2
    garlic cloves
  • 1/4
    small white onion
  • 1 Tbsp
    chicken bouillon (more or less according to taste)

How to Make Creamy Roasted Poblano Soup


  1. Add all of the ingredients in a blender and blend until smooth.
  2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
  3. Taste and adjust seasonings according to taste.

    Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor.

    Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.

Printable Recipe Card

About Creamy Roasted Poblano Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican

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