Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Poblano Soup with Spinach and Mexican Crema Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

A creamy and flavorful roasted poblano soup that combines smoky charred poblanos with aromatic vegetables and warm Mexican spices, finished with a dollop of rich crema and garnished with spicy chili oil and fresh herbs. Perfect as a comforting starter or a light meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 pound poblano peppers (about 8-10 poblano peppers)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (white or yellow)
  • 1 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup chopped spinach (loosely packed)
  • 1 tablespoon ancho powder
  • 1 teaspoon guajillo powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 1 cup milk
  • ¼ cup Mexican crema (or sour cream)

For Serving

  • Spicy chili oil
  • Chili flakes
  • Pepper slices
  • Fresh chopped parsley

Instructions

  1. Broil Poblanos: Set your oven to broil. Slice the poblano peppers in half lengthwise and place them skin side up on a lightly oiled baking sheet.
  2. Roast Poblanos: Broil the poblano halves for about 15 minutes until the skins char, blacken, and puff up, developing a smoky flavor.
  3. Peel Poblanos: Remove the peppers from the oven and let them cool slightly. Peel off and discard the skins, seeds, and stems.
  4. Chop Poblanos: Roughly chop the roasted poblanos and set them aside for later use.
  5. Heat Olive Oil: While the poblanos roast, heat a large pot over medium heat and add olive oil to warm up.
  6. Sauté Vegetables: Add chopped onion, carrot, and celery to the pot. Cook for about 5 minutes until they soften and become fragrant.
  7. Add Seasonings and Vegetables: Stir in the chopped roasted poblanos, garlic, spinach, ancho powder, guajillo powder, Mexican oregano, cumin, salt, and pepper. Cook for an additional minute, stirring constantly.
  8. Add Liquids and Simmer: Pour in the chicken stock and milk. Bring the mixture to a quick boil, then reduce the heat and simmer gently for about 30 minutes to meld the flavors.
  9. Incorporate Crema: Remove the pot from heat and stir in the Mexican crema or sour cream until fully blended and creamy.
  10. Blend the Soup: Use an immersion (stick) blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender or food processor and blend until thin and creamy.
  11. Serve and Garnish: Ladle the soup into bowls and garnish with spicy chili oil, chili flakes, pepper slices, and fresh chopped parsley for an added burst of flavor and color.

Notes

  • For a vegan or dairy-free version, substitute chicken stock with vegetable stock and use coconut cream instead of Mexican crema.
  • Adjust the amount of chili powders based on your spice preference.
  • Roasting the poblanos under the broiler imparts a smoky depth essential to the soup’s flavor.
  • Use fresh herbs and chili oil for the best finishing touch.
  • This soup pairs well with warm tortillas or crusty bread.
  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Mexican

Find it online: https://mydishspace.com/roasted-poblano-soup-with-spinach-and-mexican-crema-recipe/