This is my fourth recipe of 2015 and the second soup of the year — a little surprising since I’ve only shared a handful of soups over the years. I’m not usually a soup person, but I am a huge Tex‑Mex fan, and after holiday indulgences I wanted something healthier that still felt satisfying. The result: a creamy, dreamy, mostly vegan poblano pepper soup that’s packed with vegetables, bright flavors, and a touch of heat. It’s simple to make with just a handful of ingredients: roasted poblanos, vegetables, seasonings, and a splash of half & half (or a dairy-free alternative). With a bit of patience while the vegetables simmer and then a quick blend, you’ll have a silky, comforting soup that’s perfect with tortilla chips or crusty bread.
My friend Emilie used to work at a café that served a popular, creamy poblano soup. I never had their exact recipe, but when poblanos were on sale I decided to recreate a version of that beloved soup at home. Roasting and peeling the peppers brings out a sweet, smoky flavor that forms the base of the soup. After roasting, you combine the poblanos with onions, carrots, celery, spinach and garlic, simmer until tender, then blend until silky. Finish with half & half or a plant milk for creaminess. The soup is easy to make though it does take some time for roasting and simmering — but it’s worth the wait for a savory, slightly spicy bowl of Tex‑Mex comfort.
Print Recipe
creamy poblano pepper soup
Ingredients
- 5-6 medium poblano peppers
- 1 red onion
- 4 stalks celery
- 2 medium carrots {peeled if desired}
- 2 cups fresh spinach {frozen works too!}
- 2 cloves of garlic smashed
- 2 teaspoon olive oil
- 1 cup half & half {more or less as needed}
- 1 vegetarian bouillon cube
- water as needed
Instructions
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Preheat your oven to the broil setting on its highest temperature (mine goes to 500°F).
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Line a baking sheet with foil and lightly spray with nonstick spray.
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Wash and dry the poblano peppers. Cut them in half lengthwise, remove ribs and seeds, and place skin side up on the prepared sheet. Lightly spray the cut surfaces.
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Broil for 5–7 minutes until the skins blacken and blister, then flip and broil 2–3 minutes more. Remove from the oven and cool completely before handling.
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Once cool, peel away and discard the blistered skin. Set the peeled peppers aside.
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Wash and roughly chop the remaining vegetables. Sizes don’t need to be precise because everything will be blended.
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In a large pot, heat the olive oil over medium-high heat. Add the onion and smashed garlic and cook until fragrant and sizzling but not burnt. Add the peeled roasted poblanos, carrots, celery, and spinach. Reduce heat to medium-low and cook 5–10 minutes, stirring occasionally.
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Add enough water to cover the vegetables plus 1–2 inches. Crumble in the vegetarian bouillon cube. (If you don’t have bouillon, substitute vegetable stock or season with garlic powder, onion powder, cumin, salt, and pepper.) Lower heat, cover, and simmer for at least 1 hour, stirring occasionally, until the vegetables are very tender.
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Remove from heat and allow to cool slightly. Blend the mixture until smooth and return it to the pot. Stir in the half & half (or dairy-free alternative) to achieve the desired creaminess.
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If the soup is too thin, simmer over medium-high heat, stirring frequently, until some liquid evaporates and the soup thickens to your liking.
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Serve hot with tortilla chips or crusty bread.