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creamy roasted poblano soup

mexicrave avatar
Recipe by
Adriana Torres
@mexicrave
El Paso, TX

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk.

yield 2 appetizer portions
cook time 30 Min
method Stove Top

Ingredients For creamy roasted poblano soup

  • 7
    roasted poblano peppers, peeled and deseeded
  • 1 can
    media crema (found in the latin section of grocery stores)
  • 1 c
    whole milk
  • 2
    garlic cloves
  • 1/4
    small white onion
  • 1 Tbsp
    chicken bouillon (more or less according to taste)

How To Make creamy roasted poblano soup

  • 1
    Add all of the ingredients in a blender and blend until smooth.
  • 2
    Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
  • 3
    Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.
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