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Roasted Poblano Soup with Crema, Cilantro Stems, and Hot Sauce Recipe

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4.2 from 75 reviews

This Roasted Poblano Soup is a flavorful Mexican-inspired dish that highlights the smoky taste of oven-roasted poblano peppers. The soup is creamy and comforting, made with a base of sautéed onions, garlic, and a buttery roux, simmered with stock and aromatic spices. The key to elevating this soup is the creative garnish of Mexican crema, cilantro stems, and a dash of hot sauce for acidity, which brings layers of freshness and heat.

  • Total Time: 1 hour
  • Yield: 3 servings

Ingredients

Main Ingredients

  • 4-5 poblano peppers
  • 1 onion, roughly chopped
  • 4 garlic cloves, minced
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 4 cups chicken stock (or vegetable stock)
  • 2 teaspoons Mexican oregano (optional)
  • Pinch of cumin (optional)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste

For the Garnish (optional)

  • Mexican crema or heavy cream
  • Finely chopped cilantro stems
  • Hot sauce (e.g. Valentina hot sauce)
  • Freshly ground black pepper

Instructions

  1. Roasting Poblanos: Rinse the poblano peppers and roast them in a preheated oven at 400°F (200°C). After 15 minutes, flip them to ensure even roasting. Roast for an additional 10-15 minutes until the skins are blistered and mostly roasted.
  2. Preparing the Base: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the roughly chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic cloves and cook for about one minute until fragrant.
  3. Making the Roux and Simmering: Stir in 3 tablespoons of all-purpose flour to the onion and garlic mixture, combining well to form a roux. Slowly add 4 cups of stock, stirring continuously to avoid lumps. Add 2 teaspoons of Mexican oregano, a pinch of cumin, 1/2 teaspoon salt, and freshly ground black pepper to taste. Bring to a simmer and cook for 7-8 minutes.
  4. Preparing Poblanos for Soup: Allow the roasted poblano peppers to cool slightly. Then peel off as much skin as possible, remove stems and seeds, and roughly chop the peppers. Add these chopped poblanos to the saucepan.
  5. Blending The Soup: Heat the mixture until all components are uniform temperature. Carefully transfer the hot soup mixture into a blender, holding a paper towel over the lid vent to prevent splattering, and blend until smooth.
  6. Finishing the Soup: Return the blended soup to the saucepan and simmer for another 5-10 minutes. Adjust seasoning by adding salt to taste, bearing in mind the saltiness of the stock used.
  7. Serving and Garnishing: Serve the soup immediately, garnished with a drizzle of Mexican crema or heavy cream, finely chopped cilantro stems, freshly ground black pepper, and a couple of dashes of hot sauce for acidity. Additional acidity options include lemon or lime juice or vinegar.

Notes

  • This soup is spicy due to the roasted poblanos. To reduce the heat, roast all the poblanos but initially add only half to two-thirds of them to the soup base. After blending, taste and add more if you desire more heat.
  • Homemade chicken stock is recommended for better control over sodium. Store-bought stocks can be saltier; adjust salt accordingly.
  • Valentina hot sauce adds acidity beautifully, but lemon or lime juice and vinegar are excellent alternatives.
  • The soup tastes better with crema used solely as a garnish rather than mixed inside.
  • Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/roasted-poblano-soup-with-crema-cilantro-stems-and-hot-sauce-recipe/