Creamy Roasted Poblano Soup

A creamy vegetarian soup with a touch of onion.

I have used this recipe for cream of asparagus and cream of spinach soup…even cream of celery soup with blue cheese (a big hit at the Cactus Club). I remember mentioning to mom that we had used poblano peppers with the recipe at the Lemon Sisters, but until someone recently requested the recipe, I didn’t realize that it was a soup at Myra’s. This is a simple soup, but you must follow the recipe. Yes, use half butter and half margarine. It works better that way.

I have tried to cut this recipe down, so James and I can enjoy it without having so much left over, and it doesn’t work. Just invite some friends over and have a soup night. It’s SOOOO good!

This recipe is easier if you can roast the peppers outside on a grill. The smell of roasted peppers is the smell of fall here in Denver. I have also roasted the peppers in my broiler if you don’t have a grill. It works either way. Most of the time, poblano peppers are not very spicy. You might want to get an extra pepper to roast, just in case you get one that is really hot. Save the hot one for making salsa! Also, you will want to puree this soup. I love using my hand blender (immersion blender) to puree.

Creamy Roasted Poblano Soup

A creamy soup with a touch of onion.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine Mexican American

Servings 8 to 10

Equipment

• 1 large soup pot
• 1 large sauce pan
• 1 two cup measuring cup
• 1 set of gloves To clean the peppers
• 1 knife, cutting board
• 1 wire whisk

Ingredients

  

• 1 1/2 lbs poblano peppers 5 or 6 peppers
• 1 oz. margarine
• 1 oz. butter
• 2 cups chopped yellow onion
• 1 TBLS. salt
• 1/2 teas. black pepper
• 1/2 teas. nutmeg

Roux

• 2 oz. butter
• 2 oz. margarine
• 3/4 cup flour
• 1 quart whole milk

Instructions

 

• Roast the peppers: Either on the grill at 400 degrees or in the broiler on high, roast the peppers until the outside is black on all sides. Place the peppers in a bowl with a lid (or plate) on top and let them sit for 20 or 30 minutes. They will steam and the outside skin will be easy to remove.

  Remove the blackened skin, the seeds and the stems. If you have gloves, this would be a good time to use them. Chop the chiles.
• Bring 4 cups of water to a boil in your soup pot and add the chiles. Boil for 5 minutes.
• While it is boiling, sauté 2 cups of onion in 1 oz each of margarine and butter in your sauce pan. When the onions are soft (about 5 minutes) add the salt, pepper and nutmeg.

  Add the onion mixture to the chiles and turn off the burner.

  Return the sauce pan to the burner to make the roux.
• Make the roux: In the sauce pan, melt the 2 oz each of butter and margarine on medium heat. Slowly add the 3/4 cup of flour, using a whisk.

  Cook over medium heat for 10 minutes, stirring with the whisk every few minutes.

  After 10 minutes, slowly add the quart of milk to the flour mixture. Stir until the milk is thickened and starting to boil. Turn off the burner.
• Puree the peppers and onion mixture, add the roux. Stir to combine. Serve immediately.

Keyword milk, onion, roasted poblano peppers