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–+ servings
A bowl of creamy roasted poblano pepper soup with croutons and green garnish, served in a white bowl with a spoon on the side.

Creamy Roasted Poblano Pepper Soup

This roasted poblano pepper soup is creamy and midly spicy. You can enjoy all year round as an appetizer, or serve with a sanwich for a yummy lunch.
Servings: 5 cups

Ingredients

  • 2 Poblano peppers* roasted and seeded (see the process here)
  • 1 Tablespoon unsalted butter or olive oil
  • 1/2 cup white onion finely chopped
  • 2 small garlic cloves
  • 1/8 cup cream cheese
  • 1 tablespoon chicken bouillon
  • 1 can evaporated milk I use 2% for this recipe, but you can use the one you like
  • 1 can chicken stock (14 oz)
  • Black pepper to taste optional

Garnishes Ideas, choose your favorites

  • Panela cheese or queso fresco cut in squares
  • Croutons or tortilla chips
  • Sour cream optional
  • Fresh cilantro

Utensilios

Instructions

  • Clean, roast, peel, and seed the poblano peppers. This post “how to peel poblano chiles” shows you how to use different methods, such as open flame or in the oven.
    2 Poblano peppers*
  • You can do this one day in advance and place the peppers in the fridge in an airtight container overnight.
  • Melt the butter in the pot over medium heat or heat the olive oil. Add the chopped onions and sauté until soft, 3-5 minutes.
    1 Tablespoon unsalted butter or olive oil, 1/2 cup white onion
  • Finely chop the garlic cloves.
    2 small garlic cloves
  • Put the poblano peppers, soft onions, garlic cloves, cream cheese, chicken bouillon and evaporated milk in a blender and blend until smooth. Return to the pot. Add salt and let it cook for about 3 minutes, stirring constantly.
    1/8 cup cream cheese, 1 tablespoon chicken bouillon, 1 can evaporated milk
  • Pour in the evaporated milk and chicken stock. Bring to a boil and then simmer for 5 minutes. Add black pepper to taste (if you like, this is optional)
    1 can chicken stock, Black pepper to taste
  • If you are using the immersion blender, once the onions are soft, add the rest of the ingredients and blend.
  • Serve immediately, garnished with your favorites: cheese, croutones, tortilla chips, cream and or cilantro.
    Panela cheese or queso fresco, Croutons or tortilla chips, Sour cream, Fresh cilantro
Course: Appetizer, Lunch, Side Dishes, Soups
Cuisine: Mexican
Diet: Gluten Free
Keyword: Mexican soups, recipes with poblano peppers

Notes

*Also known as pasilla peppers in the United States.
** Instead of chicken bouillon, omit the two cups of water and add two cups of chicken broth instead. Salt to taste at the end.