This Roasted Poblano Pepper Soup is rich, velvety, and full of warm Mexican spices.
Roasted poblano peppers bring smoky depth, while sautéed vegetables, ancho and guajillo chili powders, and a swirl of crema create layers of savory comfort.
It’s the kind of cozy, spicy bowl you’ll crave during cool evenings or anytime you want a flavor-forward, soul-warming soup.
Why You’ll Love This Recipe
Smoky and bold – Roasted poblanos and warm spices give this soup a deep, complex flavor.
Creamy and comforting – A blend of milk and crema creates a silky finish without being heavy.
Vegetable-packed – Onions, carrots, celery, and spinach add nutrition and texture.
Warming spices – Ancho, guajillo, cumin, and oregano bring Mexican soul to every bite.
Perfectly customizable – Adjust spice, creaminess, or toppings to make it your own.
What You’ll Need (Ingredient Highlights)
Poblano peppers – Roasted and peeled, these peppers add signature smoky sweetness.
Onion, carrot, celery – The classic soup base for savory depth.
Spinach – Adds color and nutrients without overpowering the flavor.
Ancho & guajillo chili powders – Mild heat and rich, earthy flavor.
Mexican oregano & cumin – Bring authentic warmth and aroma.
Chicken stock & milk – Form the creamy, flavorful base of the soup.
Mexican crema or sour cream – Swirled in at the end for luxurious richness.
Spicy garnishes – Chili oil, flakes, and fresh herbs add contrast and heat.
Pro Tips Before You Start
Broil poblanos until blistered – Charred skins mean maximum flavor.
Peel and deseed carefully – Removing skins and seeds keeps the texture smooth.
Use full-fat milk – For a creamier finish without needing extra cream.
Blend in batches if needed – A high-speed blender will create the smoothest result.
Garnish right before serving – So the toppings stay vibrant and bold.
How to Make Roasted Poblano Pepper Soup
Step 1: Roast the Poblanos
Preheat your oven to broil.
Slice the poblano peppers in half lengthwise and place them skin-side up on a lightly oiled baking sheet.
Step 2: Broil and Char the Skins
Broil for about 15 minutes until the skins are blackened and puffed.
Remove from the oven and let them cool slightly.
Step 3: Peel and Clean
Once cooled, peel off the charred skins and discard the seeds and stems.
Roughly chop the cleaned poblanos and set aside.
Step 4: Sauté the Vegetables
In a large soup pot over medium heat, warm the olive oil.
Add chopped onion, carrot, and celery.
Sauté for about 5 minutes until softened.
Step 5: Add Poblanos and Seasonings
Stir in the chopped poblanos, garlic, spinach, and all spices including ancho powder, guajillo powder, oregano, cumin, salt, and pepper.
Cook for 1 minute to release the aromas.
Step 6: Add Liquid and Simmer
Pour in the chicken stock and milk. Stir well and bring to a boil.
Reduce heat to low and simmer uncovered for 30 minutes to build flavor.
Step 7: Stir in the Cream
Remove from heat and stir in the Mexican crema or sour cream until fully incorporated.
Step 8: Blend the Soup
Use an immersion blender to blend the soup until smooth.
Alternatively, transfer in batches to a food processor or blender and blend to your desired consistency.
Step 9: Serve and Garnish
Ladle into bowls and top with chili oil, chili flakes, fresh parsley, and sliced peppers. Serve hot.
What to Serve It With
Grilled cheese or quesadilla wedges – Perfect for dipping and soaking up the broth.
Toasted sourdough or bolillo rolls – Adds crunch alongside the creamy soup.
Mexican rice – A light, neutral side to balance the spice.
Corn and avocado salad – Fresh and cooling next to warm soup.
Variations / Substitutions
Make it vegetarian – Use vegetable broth instead of chicken stock.
Add more creaminess – Blend in an extra splash of crema or add a handful of shredded cheese.
Boost the heat – Use spicier chili flakes or a dash of chipotle powder.
Try different herbs – Cilantro or chives work great if parsley isn’t your thing.
Add protein – Stir in shredded chicken or crispy chickpeas for a heartier meal.
Storage & Leftovers
Refrigerator – Store in an airtight container for up to 4 days.
Freezer – Freeze in individual portions for up to 2 months.
Let cool completely before freezing.
Reheating – Warm gently on the stovetop, stirring frequently.
Add a splash of broth or milk if it thickens too much.
Make-ahead friendly – Roast and peel the poblanos ahead of time to save time on cooking day.
FAQs
Can I use store-bought roasted poblanos?
Yes, but fresh-roasted has the best flavor and texture.
Is this soup spicy?
It has a mild-medium heat. You can tone it down by skipping chili flakes or using less ancho powder.
Can I use dairy-free milk?
Yes! Use unsweetened almond or oat milk, and swap crema with dairy-free sour cream.
What if I don’t have guajillo powder?
You can substitute with smoked paprika or extra ancho powder.
Can I skip the blender?
The blender helps achieve the creamy texture, but you can leave it chunky if you prefer a rustic feel.
What’s a good substitute for Mexican crema?
Sour cream or plain Greek yogurt both work well.
Can I roast the poblanos in advance?
Definitely. Store them in the fridge for up to 2 days before making the soup.
Final Thoughts
This Roasted Poblano Pepper Soup is smoky, creamy, and spiced just right.
It’s the kind of soup that feels comforting and familiar, yet exciting thanks to the chili powders and roasted peppers.
Whether you’re warming up on a chilly evening or looking for a unique twist on classic comfort food, this vibrant, velvety soup won’t disappoint.
