I love soup. As soon as the autumn chill descends, soup is all I can think about for dinner. It was easy to decide on the first pot of soup for the season. As you can see my poblano pepper plant was very generous this year, just look at this haul off of one plant! Before the temperatures plummeted, I harvested the poblanos and got to work on this delicious soup.
Poblanos can be mild or hot. Mine are pretty toasty so there is no way we can eat all of these before they spoil. I decided to roast them all at once, so some could go in the soup now, and the others could be frozen for the next few batches throughout the season.
To roast the peppers all you need to do is wash them and place them on a parchment-lined baking sheet and into an oven set to 450 degrees. When the skin on the peppers is blistered, remove them from the oven and place them in a paper bag to sweat. Once they are nice and cool you can peel the skins off and take the seeds out and they are ready for poblano soup. To see me roasting the peppers and making the soup on Instagram click here.
The soup is pretty straightforward just start by cooking onions and celery in butter until they are clear, add garlic, roasted peppers potatoes, and chicken stock. Cook until the potatoes are tender and then puree with an immersion blender. Add a little bit of cream and fresh corn cut right off of the cobb and dinner is ready!
You can top this soup with a few sprinkles of white cheddar cheese or do what I did, reserve some of the chopped peppers to add a bit of color.
I also like to grill shrimp and put them in the bottom of the soup bowl, just add soup on top.
Poblanos are really good for you, they are packed with vitamins A and C and antioxidants. if you’ve never cooked with them, pick some up next time your at the market and try my soup or a recent recipe for Stuffed Poblano Peppers. You’ll be glad you did!
Creamy Poblano Pepper Soup
4 small or 2 large poblano peppers
2 tablespoons butter
1 large onion chopped
2 stalks of celery, chopped
1 clove garlic, pressed
1 ½ pounds of Yukon Gold potatoes, peeled and chopped
2 fresh ears of corn, corn cut from the cob
4 cups chicken stock
¼ cup cream
Salt and pepper to taste
Roast poblano peppers in the oven set to 400 degrees until the skin is blistered. Remove from oven and place in a brown paper bag to sweat. Meanwhile, cook onions and celery in butter in a large soup pan until clear about 8 minutes. Add garlic and cook 1 minute more. Add chicken stock to the pot and bring to a boil. Add potatoes and cook until tender. Peel and seed poblano’s and roughly chop, then add to the soup and simmer for 10 minutes. Puree soup using an immersion blender. Add corn, and cream and cook until warmed through about 5 minutes. Season to taste and serve.
Serving options: Add grilled shrimp to each bowl before ladling in the soup.
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Appetizers Just in time for Holiday Gatherings Thursday, November 16, 2:30-9:00 Come to a cooking class that’s like throwing a party without all the work! Join me in the kitchen to concoct crave-able appetizers that reflect the flavors of the season. Sip gorgeous Rosemary Pomegranate Palomas as stunning as they are delicious and join the fun in the kitchen or sit back and watch as each dish unfolds. The fall harvest is our muse beginning with Spiced Pear Brie en Croute crafted to resemble a pumpkin will delight the senses. Your tastebuds will jump with each bite of our Confetti Cornbread Scones stuffed with Jalapenos Jam and Barbequed Pork Loin. Next up, adorable READ MORE
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One Reply to “Roasted Poblano Pepper Soup”
I going to make it, it looks delicious.