27+ Irresistible Poblano Pepper Soup Recipes to Warm Your Soul

If you love bold flavors with a touch of smoky heat, poblano peppers are an absolute game-changer in the kitchen.

These mildly spicy, rich-flavored peppers add depth and warmth to soups, making them a perfect ingredient for comforting meals all year round.

Whether you prefer creamy, chunky, spicy, or smooth soups, poblano peppers can be adapted to suit any style.

In this article, we’ve gathered 27+ delicious poblano pepper soup recipes that range from classic roasted poblano soups to innovative blends with sweet potatoes, beans, corn, and even coconut milk.

Get ready to explore a variety of textures, flavors, and nutritional benefits packed into every bowl!

27+ Irresistible Poblano Pepper Soup Recipes to Warm Your Soul

Poblano pepper soup is one of those versatile dishes that can be endlessly customized to match your taste and dietary preferences.

With so many ways to incorporate these smoky, mildly spicy peppers, there’s always a new twist to discover—whether it’s adding creamy sweet potatoes, hearty beans, or a zesty splash of lime.

These 27+ poblano pepper soup recipes provide a wonderful collection of comforting, nutritious, and flavorful options for every occasion.

So grab your roasting pan, stock up on fresh poblanos, and start cooking your way through this flavorful world of soups.

Your next favorite recipe is just a spoonful away!

Roasted Poblano Corn Chowder

This rich and comforting Roasted Poblano Corn Chowder delivers a satisfying balance of smoky, sweet, and creamy flavors. Roasting the poblano peppers adds a deep charred aroma, while fresh corn kernels provide bursts of sweetness. Perfect as a starter or a light meal, this soup brings a taste of the Southwest into your kitchen.

Ingredients:

• 4 poblano peppers
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 2 cups fresh or frozen corn kernels
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat the broiler and roast poblano peppers until the skin is blistered and blackened, about 6–8 minutes. Turn occasionally for even roasting.
2. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skin, remove seeds and stems, and dice the peppers.
3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
4. Stir in cumin, corn, and diced poblanos. Cook for 2 minutes.
5. Add broth and bring to a simmer. Cook for 15 minutes.
6. Use an immersion blender to partially blend the soup for a creamy texture with some chunks remaining.
7. Stir in heavy cream, season with salt and pepper, and heat through.
8. Serve hot, garnished with cilantro and a squeeze of lime.

Roasted Poblano Corn Chowder is a flavorful fusion of earthy, roasted peppers and creamy sweetness that satisfies both the palate and the soul. Ideal for cooler days, this soup brings warmth and a bold Southwestern flair to your table. Serve with crusty bread or tortilla chips for an unforgettable bowl.

Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup is a hearty, protein-rich dish that’s both comforting and slightly spicy. This recipe transforms simple ingredients into a luscious and flavorful bowl, perfect for cozy family dinners. The smoky poblano peppers balance perfectly with tender chicken and velvety broth.

Ingredients:

• 2 poblano peppers
• 1 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lb cooked shredded chicken
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro and avocado for garnish

Instructions:

1. Roast the poblano peppers under the broiler until blackened. Steam in a covered bowl, then peel, deseed, and dice.
2. In a large pot, melt butter and sauté onion until soft. Add garlic and cook another minute.
3. Stir in chili powder, paprika, and diced poblanos. Cook for 2 minutes.
4. Add chicken broth and bring to a simmer. Add shredded chicken and simmer for 10 minutes.
5. Reduce heat and stir in cream and cheese until melted. Season with salt and pepper.
6. Simmer gently for another 5 minutes, being careful not to boil.
7. Serve garnished with cilantro and avocado slices.

Creamy Chicken Poblano Soup delivers bold flavor and rich texture in every spoonful. The addition of roasted poblanos elevates this chicken soup into something truly memorable. It’s the kind of comforting meal that tastes like it simmered all day, even when prepared in under an hour.

Vegan Poblano and Potato Soup

This Vegan Poblano and Potato Soup is a wholesome, plant-based option packed with fiber, flavor, and subtle spice. The creamy texture is achieved with pureed potatoes and coconut milk, while poblano peppers add depth without overpowering heat. It’s perfect for meal prep or an easy weeknight dinner.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 4 medium Yukon gold potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup canned coconut milk (full fat)
• 1/2 tsp cumin
• 1/2 tsp coriander
• Salt and pepper to taste
• Green onions and crushed red pepper for garnish

Instructions:

1. Roast poblano peppers until charred, peel off skins, deseed, and chop.
2. In a large pot, heat olive oil and sauté onion until translucent. Add garlic, cumin, and coriander and cook for 1 minute.
3. Add potatoes, chopped poblanos, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are fork-tender.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in coconut milk and season with salt and pepper. Heat gently for 5 minutes.
6. Serve garnished with green onions and a pinch of red pepper flakes for extra kick.

Vegan Poblano and Potato Soup proves that comfort food doesn’t need dairy or meat to be satisfying. With just a few simple ingredients, you get a velvety, hearty soup that’s both nourishing and flavorful. Ideal for plant-based eaters or anyone looking to explore vegan comfort food.

Poblano Black Bean Soup

Hearty, smoky, and deeply nourishing, this Poblano Black Bean Soup brings Mexican-inspired flavors to your dinner table with ease. The creamy texture of black beans blends seamlessly with roasted poblano peppers, making this dish both satisfying and healthy. Ideal for chilly nights or meal-prepped lunches, this soup is a plant-based powerhouse packed with protein and fiber.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 (15 oz) cans black beans, drained and rinsed
• 3 cups vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• Chopped cilantro and tortilla strips for garnish

Instructions:

1. Roast poblano peppers under the broiler until blackened. Let them steam in a covered bowl, then peel, seed, and chop.
2. In a large pot, heat olive oil and sauté onion until soft. Add garlic, cumin, and oregano, and cook for another minute.
3. Stir in black beans, chopped poblanos, and broth. Simmer for 15–20 minutes.
4. Use an immersion blender to partially purée the soup, leaving some beans whole for texture.
5. Stir in lime juice, and season with salt and pepper.
6. Serve hot, topped with cilantro and crispy tortilla strips.

This Poblano Black Bean Soup is a flavorful and nutritious bowl that proves meatless meals can be both bold and deeply satisfying. It’s quick to prepare, easy to store, and even better the next day—making it a top choice for busy weeks and healthy eating.

Spicy Poblano and Chorizo Soup

Looking for a soup with serious boldness and a spicy kick? This Spicy Poblano and Chorizo Soup is your answer. Combining smoky poblanos with zesty Mexican chorizo, this recipe is loaded with flavor and hearty enough to serve as a main course. A splash of cream mellows the heat and rounds out the robust taste.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 8 oz Mexican chorizo, casing removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 3 cups chicken broth
• 1 cup diced potatoes
• 1/2 cup heavy cream
• Salt to taste
• Cotija cheese and lime wedges for garnish

Instructions:

1. Roast the poblano peppers until blackened. Peel, deseed, and dice them.
2. In a large pot, cook chorizo over medium heat until browned. Remove and set aside.
3. In the same pot, sauté onion and garlic in olive oil until soft. Stir in cumin and diced poblano.
4. Add broth and potatoes. Bring to a boil, reduce to simmer, and cook until potatoes are tender (about 15 minutes).
5. Return chorizo to the pot and stir in heavy cream. Simmer another 5 minutes.
6. Taste and season with salt.
7. Serve topped with cotija cheese and lime.

This Spicy Poblano and Chorizo Soup is for those who love bold, smoky, and savory flavors. The creamy base softens the spice just enough to keep each spoonful exciting without overpowering your palate. It’s a filling, fiesta-worthy dish that pairs well with warm tortillas or cornbread.

Poblano Zucchini Bisque

Light yet silky, this Poblano Zucchini Bisque offers a fresh, garden-inspired take on poblano soup. Blending sautéed zucchini with roasted poblanos and herbs creates a bright green soup that’s both beautiful and packed with nutrients. Finished with a swirl of Greek yogurt or cream, it makes for a wholesome lunch or elegant appetizer.

Ingredients:

• 2 poblano peppers
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 1/2 tsp thyme
• 3 cups vegetable broth
• 1/2 cup plain Greek yogurt or coconut cream
• Salt and pepper to taste
• Chopped chives or microgreens for garnish

Instructions:

1. Roast poblano peppers under the broiler, then peel, deseed, and chop.
2. In a pot, heat olive oil and sauté onion and garlic until translucent.
3. Add chopped zucchini, thyme, and the diced poblano peppers. Cook for 5 minutes.
4. Pour in broth and bring to a simmer. Cook for 15 minutes until zucchini is tender.
5. Blend until smooth using an immersion or regular blender.
6. Stir in Greek yogurt or coconut cream. Season with salt and pepper.
7. Serve garnished with chives or microgreens.

Poblano Zucchini Bisque is a light, creamy soup that doesn’t skimp on flavor. It’s a great way to use up summer produce or to brighten up colder days with its vibrant color and fresh taste. Serve with a crisp salad or a slice of artisan bread for a balanced, satisfying meal.

Poblano Sweet Potato Soup

This Poblano Sweet Potato Soup combines the subtle sweetness of roasted sweet potatoes with the smoky depth of poblano peppers, creating a comforting and vibrant soup. The natural creaminess of sweet potatoes eliminates the need for dairy, making this a healthy and satisfying option. Enhanced with warming spices and fresh lime juice, it’s a perfect bowl to brighten up chilly days.

Ingredients:

• 3 poblano peppers
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 4 cups vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and pumpkin seeds for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop them.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant and soft.
3. Add cumin and cook for another minute. Stir in the chopped poblanos and sweet potatoes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve garnished with chopped cilantro and pumpkin seeds for crunch.

This Poblano Sweet Potato Soup is a harmonious blend of smoky and sweet flavors that warm the soul. Its velvety texture and bright notes make it an ideal choice for anyone seeking a wholesome, gluten-free, and dairy-free comfort meal. Pair it with a fresh green salad for a complete feast.

Cheesy Poblano Potato Soup

For a rich and indulgent treat, this Cheesy Poblano Potato Soup features creamy potatoes and melted cheese enriched by the smoky flavor of roasted poblanos. It’s a crowd-pleaser that balances comfort food classics with a Southwestern twist, perfect for family dinners or casual entertaining.

Ingredients:

• 3 poblano peppers
• 4 medium potatoes, peeled and diced
• 1 tbsp butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk or cream
• Salt and pepper to taste
• Green onions and extra cheese for garnish

Instructions:

1. Roast poblano peppers under the broiler, peel, deseed, and chop them finely.
2. In a large pot, melt butter and sauté onion and garlic until softened.
3. Add potatoes, chopped poblanos, and broth. Bring to a boil, then simmer until potatoes are tender (about 20 minutes).
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
5. Stir in shredded cheddar cheese and milk or cream until melted and smooth. Season with salt and pepper.
6. Heat gently without boiling, then serve topped with chopped green onions and extra cheese.

Cheesy Poblano Potato Soup is a decadent, creamy dish that brings comfort and smoky flair to every spoonful. It’s a perfect option when you want a filling, cheesy soup with a subtle hint of heat that’s loved by both kids and adults.

Poblano and Quinoa Soup

This Poblano and Quinoa Soup is a nutritious, protein-packed meal that’s light yet filling. Quinoa adds a delightful texture and boosts the soup’s nutritional profile, while roasted poblanos provide a smoky backbone. It’s an excellent gluten-free, vegetarian option full of wholesome ingredients and vibrant flavors.

Ingredients:

• 2 poblano peppers
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh lime wedges and chopped cilantro for garnish

Instructions:

1. Roast poblano peppers, then peel, deseed, and dice them.
2. In a pot, heat olive oil and sauté onion and garlic until softened.
3. Add cumin, smoked paprika, and diced poblanos. Cook for 2 minutes.
4. Stir in quinoa and broth, bring to a boil, then reduce heat to simmer.
5. Cover and cook until quinoa is tender, about 15 minutes.
6. Season with salt and pepper.
7. Serve hot, garnished with lime wedges and fresh cilantro.

Poblano and Quinoa Soup is a wholesome and vibrant dish that satisfies both the appetite and nutritional needs. This light yet protein-rich soup makes an excellent lunch or dinner option for those looking to enjoy clean eating without sacrificing flavor.

Poblano and White Bean Soup

This Poblano and White Bean Soup is a creamy and satisfying dish that combines the mild heat and smokiness of roasted poblano peppers with tender white beans. It’s a nutritious and fiber-rich soup that feels hearty without being heavy, making it perfect for a nutritious lunch or a light dinner.

Ingredients:

• 3 poblano peppers
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 (15 oz) cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley and a drizzle of olive oil for garnish

Instructions:

1. Roast the poblano peppers under the broiler until the skin is blistered and charred. Place them in a covered bowl to steam for 10 minutes, then peel off the skin, remove seeds, and chop.
2. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Add garlic and cook for 1 minute until fragrant.
3. Stir in chopped poblanos, white beans, thyme, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

This Poblano and White Bean Soup offers a wonderful balance of creaminess, earthiness, and smoky flavor. It’s a nourishing, comforting meal that works well on its own or paired with a crusty bread. The beans provide hearty texture and protein, making it a well-rounded dish for any time of year.

Poblano and Tomato Soup

Combining the sweetness of ripe tomatoes with the smoky kick of roasted poblano peppers, this Poblano and Tomato Soup is a fresh, vibrant, and comforting recipe. It offers a perfect blend of acidity and mild heat, creating a balanced and flavorful soup ideal for lunch or dinner.

Ingredients:

• 3 poblano peppers
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 5 large ripe tomatoes, chopped (or 1 can diced tomatoes)
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh basil and sour cream or yogurt for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop them.
2. Heat olive oil in a large pot and sauté onion until soft. Add garlic and cook for 1 minute.
3. Add chopped tomatoes, roasted poblano peppers, smoked paprika, and chili flakes if using. Cook for 5 minutes until tomatoes start breaking down.
4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
5. Blend the soup until smooth using an immersion or regular blender.
6. Season with salt and pepper.
7. Serve garnished with fresh basil and a dollop of sour cream or yogurt.

This Poblano and Tomato Soup is a bright, comforting dish with a wonderful smoky undertone from the roasted poblanos. It’s versatile and easy to prepare, perfect for enjoying year-round. The creamy garnish adds a nice contrast to the gentle heat and tanginess of the tomatoes.

Poblano Sweet Corn and Potato Soup

Sweet corn and potatoes make a luscious, creamy base for this smoky Poblano Sweet Corn and Potato Soup. The subtle sweetness of the corn complements the mild heat of poblano peppers beautifully, resulting in a comforting soup that’s both hearty and light.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups fresh or frozen corn kernels
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Chopped green onions and smoked paprika for garnish

Instructions:

1. Roast the poblano peppers until charred. Peel, deseed, and dice them.
2. In a large pot, heat olive oil and sauté onion until translucent. Add garlic and cook for 1 minute.
3. Stir in corn, potatoes, and chopped poblano peppers. Cook for 3 minutes.
4. Add broth and bring to a boil, then reduce heat and simmer until potatoes are tender (about 20 minutes).
5. Use an immersion blender to puree half of the soup to add creaminess while keeping some texture.
6. Stir in heavy cream or coconut milk and season with salt and pepper.
7. Serve garnished with chopped green onions and a sprinkle of smoked paprika.

Poblano Sweet Corn and Potato Soup is a wonderful blend of smoky, sweet, and creamy flavors. It’s a versatile soup that’s easy to make and loved by all ages, perfect for a cozy meal or as a starter to a larger dinner. The creamy texture and vibrant flavor make it an instant favorite.

Poblano and Cauliflower Soup

This Poblano and Cauliflower Soup is a light yet creamy option that showcases the natural sweetness of roasted cauliflower paired with smoky poblano peppers. It’s a low-carb, nutrient-rich soup that’s both satisfying and easy to digest. Perfect for those looking for a wholesome, comforting meal without heaviness.

Ingredients:

• 3 poblano peppers
• 1 medium head cauliflower, chopped into florets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley and a drizzle of olive oil for garnish

Instructions:

1. Roast poblano peppers under the broiler until charred. Let steam, peel, seed, and chop.
2. Toss cauliflower florets with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20 minutes until golden.
3. In a pot, sauté onion and garlic until translucent. Add cumin and cook for 1 minute.
4. Add roasted cauliflower, poblano peppers, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
5. Blend the soup until smooth. Adjust seasoning.
6. Serve garnished with fresh parsley and a drizzle of olive oil.

Poblano and Cauliflower Soup is a velvety, flavorful dish that’s perfect for a light lunch or dinner. It’s low in calories but high in nutrients and flavor, making it a great choice for anyone looking to eat healthily without sacrificing taste.

Poblano and Chickpea Soup

This Poblano and Chickpea Soup is a hearty, protein-packed vegetarian dish that’s both flavorful and filling. The smoky poblano peppers perfectly complement the creamy chickpeas, while warming spices add complexity. It’s an excellent soup for meal prep or a cozy night in.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 (15 oz) cans chickpeas, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and lemon wedges for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop.
2. In a large pot, heat olive oil and sauté onion and garlic until soft. Add cumin and smoked paprika, cooking for 1 minute.
3. Stir in chickpeas, roasted poblanos, and broth. Simmer for 20 minutes.
4. Blend half of the soup for a creamy texture while leaving some chickpeas whole.
5. Season with salt and pepper.
6. Serve garnished with fresh cilantro and lemon wedges.

Poblano and Chickpea Soup combines smoky, spicy, and earthy flavors into a comforting, protein-rich meal. It’s easy to make and stores well, making it perfect for busy weeknights or batch cooking.

Poblano and Pumpkin Soup

This Poblano and Pumpkin Soup blends the sweetness of pumpkin with the smoky heat of poblano peppers, resulting in a creamy and rich soup perfect for fall or any time you want a warm, flavorful bowl. The subtle spices enhance the natural flavors, creating a balanced and hearty dish.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Toasted pepitas and sour cream for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop.
2. Heat olive oil in a pot and sauté onion and garlic until soft.
3. Add pumpkin puree, roasted poblanos, cinnamon, nutmeg, and broth. Stir well and bring to a simmer for 15 minutes.
4. Blend until smooth. Season with salt and pepper.
5. Serve topped with toasted pepitas and a dollop of sour cream.

Poblano and Pumpkin Soup is a velvety, flavorful dish that combines smoky heat and sweet earthiness in every spoonful. It’s a perfect seasonal soup that’s comforting and elegant, ideal for fall dinners or holiday gatherings.

Creamy Poblano and Spinach Soup

This Creamy Poblano and Spinach Soup offers a nutritious twist on traditional poblano soup by adding fresh spinach for a vibrant green color and extra vitamins. The roasted poblano peppers lend a smoky depth, while the creamy base made from blended potatoes ensures a silky texture. It’s a light yet filling soup perfect for any season.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh spinach leaves
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Roast poblano peppers under the broiler until charred. Let steam, peel, seed, and chop.
2. In a large pot, heat olive oil and sauté onion and garlic until translucent.
3. Add diced potatoes and vegetable broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Stir in chopped poblanos and spinach. Cook until spinach wilts, about 3 minutes.
5. Blend the soup until smooth using an immersion or countertop blender.
6. Stir in cream or coconut milk. Season with salt and pepper.
7. Serve garnished with lemon wedges and parsley.

This soup strikes the perfect balance between creamy comfort and fresh, vibrant greens. It’s nutrient-dense and delicious, making it a wonderful option for a wholesome lunch or dinner that doesn’t weigh you down.

Poblano and Lentil Soup

Hearty and flavorful, this Poblano and Lentil Soup is a wholesome meal packed with protein and fiber. The smoky roasted poblano peppers add a wonderful depth to the earthy lentils, while warm spices create a comforting and robust flavor profile. This soup is ideal for a filling, healthy meal any time of year.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup brown or green lentils, rinsed
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Roast poblano peppers until charred; peel, seed, and chop them.
2. Heat olive oil in a large pot. Sauté onion and garlic until soft. Add cumin and cook 1 minute.
3. Add lentils, chopped poblanos, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer.
4. Cook until lentils are tender, about 25–30 minutes. Remove bay leaf.
5. Season with salt and pepper.
6. Serve garnished with fresh cilantro and lime wedges.

This Poblano and Lentil Soup is a delicious and hearty dish that nourishes both body and soul. Its smoky undertones and rich textures make it a comforting choice for a cozy night or meal prep for the week.

Poblano and Mushroom Soup

This Poblano and Mushroom Soup is an earthy, smoky, and creamy soup perfect for mushroom lovers. The roasted poblanos add subtle heat and smokiness that beautifully complement the umami flavor of sautéed mushrooms. It’s a sophisticated yet simple soup to prepare for any occasion.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 12 oz mushrooms, sliced (cremini or button)
• 4 cups vegetable or chicken broth
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Roast poblano peppers until charred. Peel, seed, and chop them.
2. In a large pot, heat olive oil and sauté onion and garlic until soft. Add mushrooms and cook until browned and tender.
3. Stir in chopped poblanos and broth. Bring to a boil, then simmer for 15 minutes.
4. Blend soup until smooth or leave partially chunky, as preferred.
5. Stir in cream or coconut milk. Season with salt and pepper.
6. Serve garnished with fresh thyme or parsley.

Poblano and Mushroom Soup is a rich, comforting dish that pairs deep umami with smoky heat. It’s perfect for cooler days and pairs beautifully with crusty bread or a fresh salad for a complete meal.

Poblano and Carrot Soup

This Poblano and Carrot Soup is a vibrant and nutritious blend of sweet roasted carrots and smoky poblano peppers. The natural sweetness of the carrots balances the mild heat from the peppers, creating a harmonious and comforting soup perfect for any season. It’s packed with vitamins and fiber, making it a healthy and delicious choice.

Ingredients:

• 3 poblano peppers
• 1 lb carrots, peeled and chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp ground ginger
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop.
2. Toss chopped carrots with olive oil, salt, and pepper; roast at 425°F (220°C) for 20–25 minutes until tender.
3. In a pot, sauté onion and garlic until soft. Add ground ginger and cook for 1 minute.
4. Add roasted carrots, poblanos, and vegetable broth. Bring to a boil, then simmer for 10 minutes.
5. Blend soup until smooth. Adjust seasoning.
6. Serve garnished with fresh cilantro or parsley.

This Poblano and Carrot Soup is a beautifully balanced dish that combines sweetness and smokiness in every spoonful. It’s nutritious, flavorful, and easy to prepare, making it a great go-to recipe for a healthy meal.

Poblano and Zucchini Soup

Light, fresh, and flavorful, this Poblano and Zucchini Soup highlights the subtle flavors of zucchini alongside smoky roasted poblanos. It’s a low-calorie, vegetable-packed soup that’s great for warm-weather lunches or light dinners. The simple ingredients come together to create a smooth, comforting dish.

Ingredients:

• 3 poblano peppers
• 3 medium zucchinis, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil and a drizzle of olive oil for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop.
2. In a large pot, heat olive oil and sauté onion and garlic until translucent.
3. Add zucchini and oregano, cooking for 5 minutes.
4. Add chopped poblanos and broth; bring to a boil, then simmer until zucchini is tender (about 15 minutes).
5. Blend soup until smooth. Season with salt and pepper.
6. Serve garnished with fresh basil and a drizzle of olive oil.

This Poblano and Zucchini Soup is a refreshing, light, and healthy option that still delivers plenty of flavor. Its creamy texture and smoky undertones make it a versatile dish that can be enjoyed year-round.

Poblano and Black Bean Soup

This Poblano and Black Bean Soup is a hearty, protein-packed soup bursting with smoky, spicy flavors. The roasted poblanos add a wonderful depth, while the black beans provide a creamy texture and satisfying bite. It’s a filling and nutritious meal perfect for vegetarians and meat-eaters alike.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh lime wedges and chopped cilantro for garnish

Instructions:

1. Roast poblano peppers until charred. Peel, seed, and chop them.
2. Heat olive oil in a pot and sauté onion and garlic until soft.
3. Add cumin and chili powder; cook for 1 minute.
4. Stir in black beans, roasted poblanos, and broth. Simmer for 20 minutes.
5. Blend half the soup for creaminess, leaving the rest chunky.
6. Season with salt and pepper.
7. Serve with lime wedges and fresh cilantro.

Poblano and Black Bean Soup is a flavorful and hearty option that’s both nutritious and satisfying. It’s great for a quick meal and packs a punch with smoky, spicy, and savory notes.

Roasted Poblano and Sweet Potato Soup

This Roasted Poblano and Sweet Potato Soup is a velvety, comforting soup that combines the natural sweetness of roasted sweet potatoes with the smoky depth of poblano peppers. It’s a nourishing, fiber-rich dish that feels both hearty and smooth, perfect for chilly evenings or anytime you want a warming meal.

Ingredients:

• 3 poblano peppers
• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Sour cream and chopped cilantro for garnish

Instructions:

1. Roast poblano peppers under the broiler until charred. Steam, peel, seed, and chop.
2. Toss sweet potatoes with olive oil, salt, and pepper; roast at 425°F (220°C) for 25 minutes until tender.
3. In a large pot, sauté onion and garlic until translucent. Add cumin and cook for 1 minute.
4. Add roasted sweet potatoes, chopped poblanos, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
5. Blend until smooth. Adjust seasoning.
6. Serve garnished with sour cream and cilantro.

This soup is a perfect balance of smoky and sweet flavors with a creamy texture that comforts and satisfies. It’s a great choice for a nutritious meal that feels indulgent without being heavy.

Poblano and Quinoa Soup

Poblano and Quinoa Soup is a protein-packed, nutrient-dense soup that offers a smoky kick balanced by the mild texture of quinoa. This recipe is both gluten-free and vegetarian-friendly, making it a versatile and hearty choice for those seeking a healthy yet flavorful meal.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh lime juice and chopped cilantro for garnish

Instructions:

1. Roast poblano peppers until charred, then peel, seed, and chop them.
2. Heat olive oil in a pot and sauté onion and garlic until soft. Add cumin and cook for 1 minute.
3. Stir in quinoa, chopped poblanos, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until quinoa is cooked.
4. Season with salt, pepper, and lime juice.
5. Serve garnished with chopped cilantro.

This Poblano and Quinoa Soup is a wholesome, filling option packed with plant-based protein and smoky flavor. It’s ideal for a quick lunch or a light dinner that nourishes and delights.

Poblano and Cauliflower Coconut Soup

Poblano and Cauliflower Coconut Soup blends creamy coconut milk with roasted poblano peppers and tender cauliflower for a silky, aromatic, and slightly spicy soup. This dairy-free, vegan-friendly recipe brings bold flavors and a rich texture in every spoonful.

Ingredients:

• 3 poblano peppers
• 1 medium head cauliflower, chopped into florets
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Roast poblano peppers until charred. Peel, seed, and chop.
2. Toss cauliflower florets with coconut oil and roast at 425°F (220°C) until golden, about 20 minutes.
3. In a pot, sauté onion and garlic until translucent. Add ground coriander and cook for 1 minute.
4. Add roasted cauliflower, poblanos, coconut milk, and broth. Simmer for 15 minutes.
5. Blend soup until smooth. Season with salt and pepper.
6. Serve garnished with fresh cilantro and lime wedges.

This Poblano and Cauliflower Coconut Soup offers a luscious, exotic twist on classic poblano soup with creamy coconut undertones and vibrant flavors. It’s perfect for vegan and dairy-free diets and makes a wonderfully comforting meal.

Poblano and White Bean Soup

This Poblano and White Bean Soup is a creamy, hearty option that combines the smoky flavor of roasted poblanos with the smooth texture of white beans. It’s rich in protein and fiber, making it both nutritious and satisfying. The subtle hints of garlic and herbs add layers of flavor, perfect for a cozy dinner.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Roast poblano peppers until charred; peel, seed, and chop.
2. Heat olive oil in a large pot, sauté onion and garlic until softened.
3. Add dried thyme and cook for 1 minute.
4. Stir in white beans, chopped poblanos, and broth. Bring to a boil, then simmer for 15 minutes.
5. Blend half the soup for creaminess and leave the rest chunky.
6. Season with salt and pepper.
7. Serve garnished with fresh thyme or parsley.

This soup balances smoky and creamy elements perfectly, creating a comforting meal that’s easy to prepare and full of wholesome ingredients. It’s ideal for a nourishing lunch or dinner.

Poblano and Corn Chowder

Poblano and Corn Chowder is a creamy, slightly sweet soup featuring roasted poblanos and fresh or frozen corn kernels. This chowder has a luscious texture from potatoes and cream, complemented by smoky and spicy notes from the poblanos. It’s a satisfying dish with a vibrant flavor profile.

Ingredients:

• 3 poblano peppers
• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, diced
• 1 tbsp butter or olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped chives or green onions for garnish

Instructions:

1. Roast poblano peppers until charred, peel, seed, and chop.
2. In a pot, sauté onion and garlic in butter or oil until soft.
3. Add potatoes, corn, chopped poblanos, and broth. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
4. Blend half the soup to thicken it, then stir in cream.
5. Season with salt and pepper.
6. Serve garnished with chives or green onions.

This chowder is a creamy, smoky delight that combines the sweetness of corn with the warmth of poblanos. It’s perfect as a hearty starter or a main dish with crusty bread.

Spicy Poblano and Tomato Soup

This Spicy Poblano and Tomato Soup features a rich tomato base infused with roasted poblano peppers for a smoky heat. It’s bright, tangy, and just spicy enough to warm you up without overwhelming your palate. The addition of fresh herbs enhances the depth of flavor, making this a perfect soup for tomato lovers.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 5 cups fresh or canned tomatoes (crushed or diced)
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Roast poblano peppers until charred, peel, seed, and chop.
2. Heat olive oil in a pot, sauté onion and garlic until translucent.
3. Add tomatoes, chopped poblanos, vegetable broth, smoked paprika, and cayenne pepper. Bring to a boil, then simmer for 20 minutes.
4. Blend soup until smooth. Season with salt and pepper.
5. Serve garnished with fresh basil or cilantro.

This Spicy Poblano and Tomato Soup is a vibrant and flavorful dish that combines smoky heat with the bright acidity of tomatoes. It’s an exciting twist on classic tomato soup that’s perfect for any day you want something comforting yet bold.