Warm & Familiar Mouthwatering Roasted Poblano Soup Recipe
There’s something deeply comforting about a bowl of warm soup that feels like a hug from the inside out. The Mouthwatering Roasted Poblano Soup Recipe delivers just that—a velvety, smoky, and lightly spicy soup that warms the soul without overpowering your palate. I remember the first time I roasted the poblano peppers—it filled the kitchen with this irresistible, slightly charred aroma that promised something special was coming.
As you simmer the soup and the flavors meld, you’ll notice how the tender potatoes and lightly spiced broth create a smooth, inviting base, while the shredded chicken adds satisfying heartiness. I love when a simple ingredient like cilantro is added right at the end, brightening every spoonful with fresh, lively notes. You’ll find yourself going back for seconds and savoring every warm, buttery taste.
Whether you’re cooking for a cozy weeknight meal or want to impress friends with comfort food that feels a little elevated, this recipe fits the bill beautifully. Plus, it’s easy to customize if you like your soup with a bit more heat or creaminess. Let’s dive into my favorite way to bring this soup to life!
Standout Details
- Comfort meets flavor: Cozy, rich, and balanced.
- Beginner-friendly: Clear steps built for real kitchens.
- Flexible: Easy swaps for ingredients you already have.
- Meal-prep happy: Stores well without losing texture.
Ingredient Breakdown
- Olive Oil: Provides a fruity, slightly grassy base; avocado oil works great if you prefer a neutral flavor.
- Poblano Peppers: Mildly smoky and earthy; sub with jalapeños or serranos if you crave more heat.
- Unsalted Butter: Adds richness and silkiness; coconut oil is a warm dairy-free alternative.
- White Onion: Delivers subtle sweetness and depth; yellow onion is a good swap.
- Celery: Offers a fresh, aromatic crunch; leeks bring a gentler, onion-like flavor.
- Baby Gold Potatoes: Creamy texture that thickens the soup naturally; Yukon gold or russets work too.
- Garlic: Essential for aromatic warmth; garlic powder can fill in if fresh isn’t on hand.
- Ground Cumin: Earthy spice enhances the smoky flavors; Moroccan seasoning is a fun twist.
- Red Pepper Flakes: Adds a kick; adjust according to your heat preference.
- Kosher Salt & Black Pepper: The backbone of seasoning, balancing all flavors.
- Chicken Broth: Creates a flavorful liquid base; vegetable broth turns it vegetarian-friendly.
- Boneless Skinless Chicken Breasts: Tender protein that soaks up flavor; rotisserie chicken is a time-saving shortcut.
- Heavy Cream: Gives a luscious, velvety finish; coconut milk or oat milk lightens it up.
- Cilantro: Bright, fresh finish; swap parsley for a milder taste.
Before You Start
Preparing this soup means setting yourself up for smooth cooking—dice vegetables uniformly for even cooking and have your roasted poblanos ready before sautéing. While roasting the peppers, preheat your broiler or prepare your grill for charring. Having everything chopped and measured upfront (mise en place) saves time and helps you avoid the last-minute scramble.
Kitchen Setup
The tools that make Mouthwatering Roasted Poblano Soup Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.
How to Make Mouthwatering Roasted Poblano Soup Recipe
- Roast the Poblanos: This step unlocks the spice’s signature smoky aroma and deep flavor. Char the skins over an open flame or under your broiler until blackened on all sides. Then seal them in a bowl or bag for 10 minutes—this steam loosens the skins so you can peel away easily. Removing the seeds keeps the heat gentle and lets those smoky notes shine through. Chop into bite-sized pieces.
- Sauté the Vegetables: Heat olive oil and butter until they’re hot and shimmering—the butter should melt smoothly for that luscious base. Add onion, celery, and potatoes, stirring until soft and the onions become translucent, about 5–7 minutes. You’ll see the edges turning lightly golden and smell a sweet, fragrant steam rising. Stir in garlic, cumin, red pepper flakes, salt, and pepper—this final minute awakens the spices and builds layers of aroma.
- Add Roasted Poblanos and Broth: Toss the chopped poblanos into the pot, followed by the chicken broth. Bring everything to a gentle simmer—the bubbling softens the potatoes further and melds all those smoky, earthy flavors. Let it cook for about 15 minutes until the potatoes are tender to the fork but still hold some shape.
Cook Like a Pro
When roasting your poblanos, keep a close eye so they don’t burn too quickly; slow and steady charring brings out the best smoky essence without bitterness. Using a mix of butter and oil for sautéing helps prevent burning and adds a nice gloss to the veggies. Don’t rush the simmer—this is when all the flavors marry beautifully.
- Cook the Chicken: Add the chicken chunks directly into the simmering pot. You’ll want to keep the heat gentle so the meat cooks evenly and stays tender. After 15–20 minutes, the chicken will be juicy and easy to shred or chop. Removing it briefly to shred helps distribute it evenly throughout the soup—don’t skip this step if you enjoy bites of tender chicken.
- Add Cream and Cilantro: Stir in the heavy cream slowly to enrich the broth with a creamy, silky texture. Be careful to warm it gently without boiling; too much heat can cause the cream to curdle, and we want that smooth mouthfeel. Finally, sprinkle in the fresh cilantro for a pop of brightness that cuts through the richness and lifts the flavors.
- Serve Warm: Ladle your stunning soup into bowls, topping with extra cilantro or a sprinkle of red pepper flakes if you like more heat. I love serving it with crusty bread for soaking up every last drop or a crisp side salad to balance the creaminess.
Flavor Variations for Mouthwatering Roasted Poblano Soup Recipe
- Spicy Kick: Add diced jalapeños alongside the poblanos or a dash of chipotle powder for smokier heat.
- Sweet Touch: Stir in a tablespoon of honey or roasted corn for a subtle sweetness that plays beautifully with the spice.
- Vegetarian Version: Skip the chicken and use vegetable broth, then add roasted chickpeas for protein and texture.
- Cheesy Finish: Top bowls with crumbled queso fresco or sharp cheddar for extra indulgence.
- Herbal Twist: Swap cilantro with fresh basil or mint for a different bright note.
Storage, Freezer & Reheat Tips
- Keep refrigerated in an airtight container for up to 4 days; flavors deepen but cream may thicken—just stir before reheating.
- Freeze in portions for up to 3 months; thaw overnight in the fridge for best texture.
- Reheat gently on the stovetop over low heat—avoid boiling to keep the cream smooth.
- If soup thickens too much after storage, add a splash of broth or water to loosen it before serving.
Mouthwatering Roasted Poblano Soup Recipe FAQs
- Can I make this soup vegan?
Yes! Simply use vegetable broth, coconut oil for butter, and full-fat coconut milk instead of cream. Skip the chicken or add plant-based protein. - How spicy is this soup?
It’s mildly spicy thanks to the poblanos and red pepper flakes, but you can easily adjust heat by swapping peppers or reducing flakes. - What is the best way to roast poblanos?
Char them under the broiler or on a gas stove flame until skin blisters. Steaming in a sealed bag makes peeling a breeze. - Can I make this soup ahead of time?
Absolutely. It actually tastes better the next day once flavors meld. Just add cream and cilantro fresh before serving. - What can I serve with this soup?
Try it with crusty bread, a fresh salad, or even tortilla chips for crunch.
Mouthwatering Roasted Poblano Soup Recipe
This Mouthwatering Roasted Poblano Soup is a comforting Mexican-inspired dish featuring smoky roasted poblano peppers, tender chicken, and creamy potatoes. Perfectly spiced with cumin and red pepper flakes, this stovetop soup is rich, flavorful, and topped with fresh cilantro to add brightness. Ideal for a cozy meal, it can be customized with substitutions for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
For the Soup Base
- 1 tablespoon Olive Oil (can substitute with canola or avocado oil)
- 3 medium Poblano Peppers (provides mild smokiness; jalapeño or serrano peppers for more heat)
- 1/4 cup Unsalted Butter (substitute with coconut oil for dairy-free option)
- 1 medium White Onion, diced (yellow onion as alternative)
- 1 cup Celery, diced (can replace with leeks)
- 1 1/2 cups Baby Gold Potatoes, diced (substitute with Yukon gold or russet potatoes)
- 3 cloves Garlic, minced (garlic powder if fresh unavailable)
- 1 teaspoon Ground Cumin (enhances earthy flavors; Moroccan spices as alternative)
- 2 teaspoons Red Pepper Flakes (adjust to taste)
- Kosher Salt and Black Pepper (or sea salt)
- 5 cups Lower-Sodium Chicken Broth (vegetable broth for vegetarian version)
For the Protein
- 1 1/2 – 2 pounds Boneless Skinless Chicken Breasts, cut into chunks (rotisserie chicken for quicker option)
For Creaminess and Freshness
- 1 cup Heavy Cream (substitute with full-fat coconut milk or oat milk for lighter option)
- 1/4 cup Cilantro, minced (can replace with fresh parsley)
Instructions
- Roast the Poblanos: Begin by roasting the poblano peppers to bring out their smoky flavor. You can char them over an open flame or under a broiler until the skin is blackened. Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds, and chop the peppers.
- Sauté Vegetables: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the diced white onion, celery, and potatoes, cooking until vegetables soften and onions are translucent, about 5-7 minutes. Stir in the minced garlic, ground cumin, red pepper flakes, salt, and pepper, cooking for another minute until fragrant.
- Add Roasted Poblanos and Broth: Stir the chopped roasted poblanos into the pot and pour in the chicken broth. Bring the mixture to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
- Cook the Chicken: Add the chicken breast chunks directly into the simmering soup. Cook for 15-20 minutes or until the chicken is cooked through and tender. Remove the chicken, shred or chop, and return it to the pot.
- Add Cream and Cilantro: Stir in the heavy cream and minced cilantro. Heat through gently without boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve hot with crusty bread or a side salad for a full meal.
Notes
- To make this recipe vegetarian, substitute chicken broth with vegetable broth and omit the chicken or replace it with hearty vegetables or beans.
- For dairy-free or vegan options, substitute butter with coconut oil and heavy cream with full-fat coconut milk or oat milk.
- Adjust the red pepper flakes according to your preferred spice level or substitute with milder chili powders.
- Charring the poblanos thoroughly enhances the smoky flavor but be careful not to burn them to bitterness.
- This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
