Go Back
+ servings
roasted creamy poblano pepper soup in a white bowl with shredded cheese and tortilla strips

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.
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


  • 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.
  • 2-3 large poblano peppers 4-6 smaller 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


  • 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.


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.


Serving: 1cup | Calories: 123kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g