Creamy Poblano Soup Recipe

Roast poblanos

Place whole poblano peppers on a sheet pan under a broiler set to high or directly on a gas burner. Roast, turning occasionally, until skins are charred and blistered on all sides, about 8–12 minutes under broiler or 6–10 minutes over a flame.

Transfer roasted poblanos to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag for 10–15 minutes to steam; this loosens the skins and makes peeling easier.

Peel off the blistered skins with your fingers or a paper towel. Cut open each pepper, remove and discard seeds and membranes, then roughly chop the peeled flesh. Reserve.

Sauté aromatics

Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until onion is translucent and beginning to soften, about 6–8 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Add poblanos and spices

Add the chopped roasted poblano flesh to the pot along with ground cumin and black pepper. Cook, stirring, 2–3 minutes to allow flavors to bloom.

Make the roux

Push the vegetables to one side, add the remaining 1 tablespoon butter. Once melted, sprinkle the all-purpose flour over the vegetables and butter and stir constantly to form a light roux, cooking 1–2 minutes to remove raw flour taste (do not let it brown significantly).

Add liquid and simmer

Slowly whisk in chicken broth, scraping any browned bits from the bottom. Bring to a gentle simmer, reduce heat to medium-low and simmer uncovered for 10–12 minutes to blend flavors and slightly thicken.

Blend until smooth

Remove the pot from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, carefully transfer soup in batches to a countertop blender and purée; return to the pot when finished.

Finish with cream

Return pot to low heat. Stir in half-and-half and crème fraîche (or sour cream). Warm gently — do not boil — for 3–5 minutes until heated through and slightly thickened. Taste and season with additional salt and pepper as needed. Stir in fresh lime juice.

If using corn: in a small skillet, warm 1 teaspoon butter or oil over medium heat and sauté corn kernels 2–3 minutes until tender and slightly golden. Stir into the finished soup or use as a garnish.

If using cheese: sprinkle shredded monterey jack or queso fresco over each bowl just before serving so it melts slightly into the hot soup.

Garnish each bowl with chopped cilantro, diced avocado, tortilla strips, and a light dusting of smoked paprika to taste.

Serve immediately while hot.