If you’re craving a soup that’s smoky, creamy, and packed with fresh, vibrant flavors, you’ve got to try this Roasted Poblano Soup with Crema and Hot Sauce Recipe. It’s one of my absolute favorites when I want something comforting but a little exciting too — the perfect balance of roasted peppers, silky soup, and that tangy crema swirl on top. Trust me, once you make this soup, it will quickly become a staple in your kitchen!
Why You Should Make This Recipe
Smoky Depth of Flavor: Roasting the poblanos brings out a subtle smokiness that makes this soup stand out from ordinary pepper soups.
Simple Ingredients, Big Impact: Using just a handful of staples like onions, garlic, and stock lets the poblanos shine.
Customizable Heat Level: You can easily adjust the spiciness by controlling how many peppers you include.
Perfect Comfort Food: Silky, smooth, and with just the right kick, it’s fantastic for chilly evenings or whenever you want to cozy up with a bowl of something delicious.
Ingredients & Substitutions
This Roasted Poblano Soup with Crema and Hot Sauce Recipe uses simple yet essential ingredients that each contribute a unique touch. The roasting of poblanos adds smoky depth, onion and garlic bring savory warmth, and the stock creates a rich base. Butter and flour blend to create a creamy texture, while Mexican oregano and cumin add those subtle earthy notes that tie everything together beautifully.
- Poblano Peppers: Roasting brings out a smoky flavor—if you want less heat, use fewer peppers or remove seeds.
- Onion & Garlic: These build the aromatic foundation that makes the soup truly flavorful.
- Butter and All-Purpose Flour: Together, they create a roux that gives the soup a luscious, creamy texture.
- Stock: Chicken or vegetable stock works perfectly—make sure to adjust salt since store-bought can be saltier.
- Mexican Oregano & Cumin (Optional): These add subtle warmth and complexity, but you can skip them if you prefer a simpler taste.
- Mexican Crema or Heavy Cream: Used as a garnish for a cool, creamy contrast to the smoky heat of the soup.
- Hot Sauce: Adds an acidic and spicy kick; Valentina is a great choice but any flavorful hot sauce works.
How to Make Roasted Poblano Soup with Crema and Hot Sauce Recipe
Step 1: Roast the Poblanos
The heart of this recipe is getting the poblanos roasted just right. Start by rinsing the peppers, then place them on a baking sheet under the oven set to 400°F. Roast for about 25-30 minutes, flipping halfway through to ensure even charring. You want the skin blistered and slightly blackened—that’s where the magic smoky flavor develops!
Step 2: Sauté Onion and Garlic
While the poblanos are roasting, melt three tablespoons of butter in a saucepan over medium heat. Add the roughly chopped onion and cook until soft and fragrant, about 5 to 7 minutes. Throw in minced garlic and cook for an additional minute to build that rich, savory base essential to this soup.
Step 3: Make the Roux and Add Stock
Sprinkle three tablespoons of flour over the onion and garlic mixture and stir well to form a roux—it’ll thicken the soup later on. Then slowly pour in four cups of your stock (homemade or store-bought), stirring consistently to prevent lumps. Add Mexican oregano and cumin if you’re using them, along with salt and freshly cracked black pepper. Let this simmer gently for about 7-8 minutes to develop the flavors.
Step 4: Prepare the Poblanos and Blend
Once the poblanos are cool enough to handle, peel off as much of the charred skin as you can (don’t worry if some remains), then remove stems and seeds. Roughly chop the peppers and stir them into the pot. After warming everything through, carefully transfer the mixture to a blender and puree until smooth. Just a tip: cover the blender opening with a paper towel to avoid hot splatters!
Step 5: Final Simmer and Season
Pour the blended soup back into the saucepan and simmer for another 5 to 10 minutes to marry the flavors fully. Taste and adjust seasoning, adding more salt if needed—this will depend on your type of stock. Soon enough, you’ll have a rich, velvety soup bursting with smoky and savory notes.
How to Serve Roasted Poblano Soup with Crema and Hot Sauce Recipe
Garnishes
The garnishes are what elevate this soup from delightful to unforgettable. Drizzle Mexican crema over the top for a cool, creamy contrast that perfectly balances the smoky heat. Scatter some finely chopped cilantro stems for freshness and a little pepper grind for added spice. And don’t forget a few dashes of your favorite hot sauce—Valentina is my go-to, as its acidity pairs beautifully with the deep flavor of the poblanos.
Side Dishes
This soup pairs wonderfully with simple, fresh sides. Think warm corn tortillas or crusty bread for dipping, a light avocado salad to add creaminess, or even some roasted corn on the cob for a Tex-Mex vibe. These sides complement the smoky and spicy layers of the soup without overpowering it.
Creative Ways to Present
For a fun presentation, serve the soup in rustic bowls and create a swirl pattern with crema on the surface before adding chopped cilantro and hot sauce dashes. You could also top it with a sprinkle of toasted pepitas or crushed tortilla chips for a lively texture contrast that will wow your guests and make the dish feel even more special.
Make Ahead and Storage
Storing Leftovers
This Roasted Poblano Soup with Crema and Hot Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen as it rests, making leftovers even more delicious the next day!
Freezing
If you want to keep this soup longer, it freezes well for up to 2 months. Just cool it completely, transfer it to freezer-safe containers, and label them. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Avoid overheating to keep the texture smooth and creamy. Then just add your crema and hot sauce garnishes fresh for that vibrant finish!
FAQs
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Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for a good-quality vegetable stock. The roasted poblanos and other ingredients deliver plenty of flavor to keep this soup hearty and satisfying without meat.
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How do I control the spiciness in this recipe?
Roasted poblanos have a mild to medium heat, but if you want less spice, roast all the peppers but only add half or two-thirds of them while cooking. Taste the blended soup and add more if you like more heat—it’s easy to adjust!
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Is it necessary to peel the poblanos completely?
No, it’s not. Peeling off the charred skin is ideal but if some bits remain, that’s perfectly fine and adds a nice rustic texture and flavor to your soup.
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Can I add cream directly in the soup instead of using it as a garnish?
You can, but I find that using crema as a garnish balances the flavors better. Adding it to the soup can dilute the smoky flavor, while the crema swirl on top provides a lovely creamy contrast with each spoonful.
Final Thoughts
This Roasted Poblano Soup with Crema and Hot Sauce Recipe is more than just a bowl of soup—it’s like a warm hug with a little lively kick. It’s easy to make, comforting to eat, and impressive to serve. I can’t wait for you to try it and make it a new favorite in your dinner rotation!
Print
Roasted Poblano Soup with Crema and Hot Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
Description
This Roasted Poblano Soup is a flavorful and mildly spicy Mexican-inspired soup made with roasted poblano peppers, onions, garlic, and rich stock. The soup is thickened with a butter and flour roux, blended smooth for a velvety texture, and garnished with Mexican crema, cilantro stems, and hot sauce to add brightness and depth. Perfect for a warming meal that highlights the smoky, earthy notes of roasted poblanos.
Ingredients
Main Ingredients
- 4–5 poblano peppers
- 1 onion
- 4 garlic cloves
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 4 cups stock (chicken or vegetable)
- 2 teaspoons Mexican oregano (optional)
- Pinch of cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- Freshly ground black pepper
For Garnish (optional)
- Finely chopped cilantro stems
- Mexican Crema (or heavy cream)
- Hot sauce (e.g., Valentina)
- Freshly ground black pepper
Instructions
- Roast the Poblanos: Preheat your oven to 400°F (200°C). Rinse the poblano peppers and place them on a baking tray. Roast them for 25-30 minutes total, flipping them after 15 minutes to ensure even charring. The peppers should be soft and blistered with mostly roasted skins.
- Sauté Onion and Garlic: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Roughly chop the onion and cook it in the butter for 5-7 minutes until softened. Mince the garlic cloves and add them to the pan, sautéing for about 1 minute until fragrant.
- Make the Roux and Add Stock: Sprinkle 3 tablespoons of all-purpose flour into the onion and garlic mixture and stir well to combine, cooking out the raw flour taste for 1-2 minutes. Gradually add 4 cups of stock while stirring to avoid lumps. Add 2 teaspoons Mexican oregano and a pinch of cumin if using. Season with 1/2 teaspoon salt and freshly ground black pepper. Bring to a simmer and cook for 7-8 minutes to thicken slightly.
- Prepare the Poblanos: Allow the roasted poblanos to cool a bit, then peel off as much skin as you can (some skin left is fine). Remove stems and seeds, then roughly chop the pepper flesh. Add the chopped poblanos to the saucepan.
- Blend the Soup: Heat the soup on the stove until everything is warm and uniform in temperature. Carefully transfer the soup in batches to a blender—cover the lid with a paper towel to prevent hot splashes and blend until smooth and creamy.
- Simmer and Season: Return the blended soup to the saucepan and simmer gently for another 5-10 minutes. Taste and adjust salt as needed, bearing in mind different stocks have varying sodium levels.
- Serve and Garnish: Ladle the soup into bowls and garnish with Mexican crema, finely chopped cilantro stems, freshly ground black pepper, and a few dashes of hot sauce like Valentina. Additional acidity options include lemon or lime juice, or vinegar, depending on your preference.
- Store Leftovers: Refrigerate any leftover soup in an airtight container for up to 3-4 days.
Notes
- This soup is moderately spicy due to the roasted poblanos. For a milder version, roast all poblanos but use only half to two-thirds in the soup initially; you can add more after blending to adjust heat level.
- Using homemade chicken stock is ideal; store-bought stock often contains more sodium, so adjust the salt accordingly.
- Mexican Crema is best used as a garnish rather than mixed into the soup for optimal flavor and texture.
- Hot sauce adds a pleasant acidity and brightness—Valentina is recommended, but lemon/lime juice or vinegar are excellent alternatives.
