Easy Cream of Poblano Soup Recipe Is a Foodie's Favorite (40 Minutes) Soups Dinner Mexican Recipes Budget Recipes Vegetarian Gluten-free Tex-Mex Recipes Farm to Table Recipe

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 (check out the health benefits of poblanos), 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. If you want a heartier soup, you can top it with chunks of chicken, grilled shrimp or even chorizo. 

Not sure how to roast a poblano? Here's how to roast poblano peppers.

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.

Cuisine: Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 3 poblano peppers, roasted, peeled, seeded and chopped
• 1 small onion, chopped
• 1/4 cup diced carrots
• 2 tablespoons flour (you can use gluten-free 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)

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. (For a gluten-free soup, use gluten-free flour.)
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. This recipe can easily be doubled. Store the soup in an airtight container in the fridge and reheat in the microwave. 

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. 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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