Skip to Content

Roasted Creamy Poblano Soup

This Roasted Creamy Poblano Soup is a healthy recipe made with mild peppers, carrots, celery, onions, and cheese. It’s served creamy and delicious and is the perfect side dish for any meal.

roasted creamy poblano pepper soup in a white bowl with shredded cheese and tortilla strips

This post contains affiliate links. Please read my full disclosure here.

We had a roasted poblano soup out at a restaurant (when it was presented, we wondered, what is poblano soup?) and I knew I had to come home and create my own version. The version we had was a lot MORE CHEESY. I can tell they used a large amount of cheese and butter. I could tell because of the taste and the color of the soup. Feel free to add a lot more cheese than what is noted in the recipe.

4 poblano peppers on a wood cutting board

Are Poblano Peppers Spicy?

Poblano peppers are mildly spicy, measuring 1,000–1,5000 on the Scoville scale. They are spicier than sweet peppers like bell peppers, banana peppers, and pimento peppers. However, they are a lot milder than hot peppers like jalapeño peppers, serrano peppers, and habañero peppers.

If you have never had them I recommend tasting them beforehand. This may also be helpful to do every time you grab some before cooking with them. Harvest time for peppers will impact the level of spice.

You can read more about How to Cook with Poblano Peppers here.

roasted poblano peppers in foil

How to Shop for the Peppers

Look for peppers that are deep, dark green, and fairly dry. Peppers that are wet and damp will soften and lose freshness.

How to Roast the Peppers

I tested these in the oven and in the air fryer. Both methods took around the same time. You can broil the peppers or air fry them on 400 degrees. The time it takes will vary based on the size of the peppers. Smaller peppers will roast a lot faster.

In my area, we typically only have large peppers available and these would take 10-12 minutes. If you have small peppers it will likely take half of that time to roast. Roast the peppers until the skin of the peppers darken and form blisters.

roasted poblano peppers in foil
roasted poblano peppers in an air fryer

Peeling the Skin

The thing I love most about this soup is the creamy texture. Peeling the skin from the roasted peppers will give it an amazing texture. Once the peppers are roasted, place them in a paper bag or Ziploc bag while hot. I prefer to use a paper bag.

Prep your ingredients for the recipe while the peppers cool. Once cooled, the skin will peel off easily.

roasted poblano peppers in a paper bag

How to Make Roasted Creamy Poblano Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Roast the poblano peppers.
  2. Remove the skin and chop the peppers.
  3. Add butter or olive oil to a pot on medium-high heat. Add chopped onions, carrots, celery, and garlic. Cook for 3-4 minutes.
  4. Reduce the heat on the stove to medium. Add broth and chopped peppers. Stir to combine the ingredients.
  5. Use an immersion blender or pour the soup mixture into an actual blender.
  6. Add in the milk (or half and half), shredded cheese, optional lime juice, salt, and pepper to taste.
  7. Continue to cook on Low and stir until the cheese has melted and the soup has thickened.
collage of 4 photos with vegetables sauteed in a large pot
collage of 4 photos with roasted poblano peppers and cooked soup in a pot

Additional Substitutions

Any peppers you want to use will work in this recipe. You can also add additional vegetables such as:

  • Mushrooms
  • Cauliflower
  • Spinach
  • Kale
  • Collard Greens
  • Tomatoes
roasted poblano soup in a Dutch oven with an immersion blender

Ideas for Soup Toppings

  • Shredded Cheese
  • Tortilla Strips
  • Chopped Peppers
  • Crackers
  • Croutons
  • Cilantro
  • Fresh Lime
roasted poblano soup in a Dutch oven with an immersion blender

How to Store Leftovers

The dish will last for 3-4 days tightly sealed in the fridge.

How to Reheat

You can reheat leftovers in the microwave or on the stove on medium heat.

Freezer Tips

You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers.

roasted creamy poblano pepper soup in a Dutch oven with a wooden spoon

Pair With These Recipes

Air Fryer Grilled Cheese
Fried Chicken Salad

Bow Tie Pasta Salad with Italian Dressing
Southwest Salad with Chipotle Dressing

More Soup Recipes

Ham and Vegetable Soup
Creamy Chicken Alfredo Soup
Slow Cooker Crockpot Chicken Taco Soup
Roasted Creamy Poblano Soup
Creamy Pumpkin Soup with Canned Pumpkin

Chicken Lasagna Soup
Sweet Potato Soup
Leftover Turkey Wild Rice Soup
Instant Pot Tomato Soup
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup

roasted creamy poblano pepper soup in a Dutch oven

Roasted Creamy Poblano Soup

This Roasted Creamy Poblano Soup is a healthy recipe made with mild peppers, carrots, celery, onions, and cheese. It's served creamy and delicious and is the perfect side dish for any meal.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword cheesy poblano soup, poblano soup, roasted poblano soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cups
Calories 123kcal

Ingredients

  • 1 teaspoon butter or olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 3 garlic cloves Minced
  • 3 cups stock or broth I used chicken.
  • poblano peppers
  • 1 cup milk or half and half Heavy whipping cream will also work.
  • 2 cups sharp shredded cheddar cheese
  • salt and pepper to taste
  • 1 tablespoon fresh lime juice Optional

Instructions

  • Place the oven on Broil to broil and roast the peppers.
  • Broil the peppers for 5-10 minutes (cook time will vary based on the size of your peppers) or until the skin of the peppers darken and form blisters.
    You can also air fry the peppers on 400 degrees for 5-10 minutes (cook time will vary based on the size of your peppers).
  • Remove the peppers from the oven and place them in a paper bag or plastic zip lock bag. I prefer paper bag. Allow the peppers to cool. This will steam the peppers and loosen up the skin. While the peppers cool I prep the remaining ingredients.
  • Once the peppers have cooled, remove the skin from the outside of the peppers and chop the peppers into smaller chunks, a couple of inches in size.
  • Add the butter or olive oil to a Dutch oven or soup pot on medium-high heat. Once melted, add chopped onions, carrots, celery, and garlic. Cook for 3-4 minutes until the onions are translucent and fragrant.
  • Reduce the heat on the stove to medium. Add the broth and chopped peppers. Stir to combine the ingredients.
  • Use an immersion blender or pour the soup mixture into an actual blender. Pulse the ingredients until the soup is smooth. Be careful not to splatter the soup and burn yourself.
  • If using a standard blender, return the soup to the pot. Add in the milk (or half and half), shredded cheese, optional lime juice, salt, and pepper to taste.
  • Continue to cook on Low and stir until the cheese has melted and the soup has thickened.

Notes

Milk, half and half, or heavy whipping cream is used in the recipe to thicken and to make it creamy. You can also use cream cheese or omit any of the above if you wish. The soup won’t be as creamy.
You can use a standard high-powered blender or an immersion blender to purée the soup.
 Feel free to add more cheese than what is noted in the recipe.
If your soup doesn’t thicken, try using less broth or blend the soup for less time.
The thing I love most about this soup is the creamy texture. Peeling the skin from the roasted peppers will give it an amazing texture.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 123kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Looking for new ways to use your air fryer?Snag your 14 Day Air Fryer Meal Plan here!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Join our Air Fryer and Instant Pot Facebook GroupClick here to join our Facebook Group!
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating