My Smoked Poblano Soup recipe is an inviting soup no matter the season. I love rich, hearty soups and stews in the fall and winter, but why should the spring and summer not have a delicious soup too? This soup is rich enough to satisfy during cold weather, but the sprightly bite of the poblanos and the nuanced smoke flavor go hand-in-hand with spring and summer.
I’ve made this soup with roasted poblanos, and it is still extremely good. To roast poblanos, just put them on a sheet pan, place in the oven at 375, and roast for 20 minutes, turning halfway through. Remove, allow to cool, then peel off the skin and remove the stem and seeds. I don’t fret about a few seeds, they’ll add to the flavor. Smoking them, or rather, smoke-roasting them, takes them to a whole new level though. I don’t usually fire up a smoker or grill just for peppers, but when I’m planning to grill I always plan to fill the space with them. You can also grill them on a gas grill until the skins char, then place in a plastic bag until they cool. The skins will come right off, and you’ll get a bit of that delicious grill flavor.
Making Smoked Poblano Soup
After the poblanos are smoked, roasted, or grilled, making the soup is really quite easy and quick. Simply sautee onions and garlic, add chicken stock and peppers, a bit of seasoning and cilantro, then blend. Finish with a swirl of cream and top with a crema drizzle. Soo good. As always, I hope you enjoy!
- 1 TBS Butter
- 1/2 TBS flour
- 5-6 poblano peppers
- 1 medium yellow onion diced
- 1 quart chicken stock
- 1/3 cup heavy cream
- 1 tsp chipotle powder optional
- 1/2 bunch cilantro leaves
- 1 tsp ground cumin
- salt and pepper to taste
- Mexican crema drizzle, for garnish
- Smoke/roast/grill poblanos. Place in a resealable bag and allow to cool. Peel, stem, and seed.
- Add butter to medium sauce pan. Add onions and cook. Add flour and cook for 2 minutes, stirring often. Add chicken stock and peppers. Bring to a boil, then allow to simmer for 20 minutes. Add cumin, chipotle powder (optional,) cilantro, and salt and pepper. Stir, then blend using an immersion blender. Add cream and stir. Correct for seasoning.
- Ladle into bowls, then drizzle with Mexican crema and top with chopped cilantro leaves.