Quick Cream of Poblano Soup Recipe Has a Little Attitude by Donna John

Quick Cream of Poblano Soup Recipe Has a Little Attitude

To me, soup season is all year-round. This creamy poblano soup recipe is one of my favorites. This creamy soup is simple to prepare and loaded with flavor. You won't be able to stop eating it.

This Mexican-inspired cream of poblano soup recipe has just a few simple ingredients. Here is your shopping list: butter, poblano peppers, onion, carrots, flour, chicken broth, half and half, fresh cilantro and salt. After roasting and chopping the poblano peppers, the soup cooks up on the stovetop in about 35 minutes.

The low-calorie soup will vary in heat each time you make it. Why? Because sometimes poblanos are very mild and sometimes they have a little kick. It's just up to which one you're lucky to get when you make that choice in the produce department. Either way, it's one delicious spoonful of soup.

Ladle the soup into soup bowls and add toppings like shredded cheese, avocado, diced red onion, more fresh cilantro or tortilla chips. This soup is a wonderful lunch or light dinner with a salad on the side.

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Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Servings: 4


  • 2 tablespoons butter
  • 3 poblano peppers, roasted, peeled, seeded and chopped (see Recipe Notes)
  • 1 small onion, chopped
  • 1/4 cup diced carrots
  • 2 tablespoons flour
  • 4 cups water
  • 2 cups chicken broth
  • 3/4 cup half and half
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt (or to taste)

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Recipe Notes

  • If you want a heartier soup, you can top it with chunks of chicken, grilled shrimp or even chorizo
  • If you're feeding a big family, double the recipe.

Here's how to make it:

  1. Cook the poblano, onion and carrots in the butter until soft, about 5 minutes.
  2. Add the flour and cook another 2 minutes.
  3. Add water and chicken stock. Stir and simmer on low about 30 minutes.
  4. Puree with an immersion blender. 
  5. Add half and half, cilantro and salt. Heat through. Taste and adjust seasonings. Spoon into bowls and top with desired toppings. 

Nutrition Facts Per Serving

Calories: 302

Total Fat: 9.1g

Saturated Fat: 5.3g

Cholesterol: 22mg

Sodium: 979mg

Total Carbohydrate: 45.4g

Dietary Fiber: 4.3g

Total Sugars: 1.9g

Protein: 9.3g

Vitamin D: 0mcg

Calcium: 50mg

Iron: 3mg

Potassium: 325mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Gwen Johnson
This soup is SOOOOO good. I've made it several times. Great recipes here.
Donna John
Craving this today. Wish I had some poblanos. On my list for the next trip to the grocery store.
There's some good recipes are these updated can we substitute certain foods like maybe cheeses and use a different kind of milk or different or egg substitutes with some of the recipes some of the soups the mac and cheese the clam cakes the zucchini fritters is there some substitution list you could share with us thanks
Donna John
Hello! Most times it's fine to substitute any kind of milk. I use coconut milk, almond milk, evaporated milk, cream, etc., interchangeably. I have two vegan kids, so will get a tip published about egg substitutes for you. As for cheese, you can always switch that to your favorite cheese. I wouldn't switch feta for cheddar, cream cheese for Gruyere, but if the recipe calls for a hard shredded cheese, any hard shredded cheese you like the flavor of would work. For the zucchini fritters, you could definitely substitute grated yellow squash or other vegetable you can grate for the zucchini. Hope this helps! Rosseyes
Donna John
Making it this week! So good.

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