Poblano Soup (Crema De Poblano)

Poblano Soup (Crema De Poblano)

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Do you love rich and creamy soups? If so, get ready to fall in love with this delicious Poblano Soup! Earlier this year, my daughter, Nena, got a chance to shoot a destination wedding in Cabo, Mexico. This was her first time in Mexico so she was pretty excited. Being born and raised in San Diego, you could say she is a Mexican food connoisseur, as is the rest of the family. While there, Nena had “the best soup I’ve ever had!” (in her own words). After describing the soup, and doing an internet search, we narrowed it down to Poblano Soup. But the exact flavor Nena was yearning for took some time to perfect. Who knew the missing ingredient would be jalapeno pepper pickling juice?

 

The Perfect Poblano Soup

Some recipes take longer to come together than others. This Poblano Soup recipe came together fairly quickly. However, to gain Nena’s approval, it required some tweaking. The texture is always important, and Nena usually prefers a smooth and creamy texture. However, after trying different ways of making this soup, we decided on leaving one or two of the poblano peppers chopped, while using an Immersion Blender to puree the remaining soup. If you prefer a smoother texture, feel free to puree all the peppers into the soup. Stirring in half-and-half or whipping cream to finish it off really makes the flavor pop; we settled on adding one cup. But the final ingredient that it took to make Nena satisfied that our Poblano Soup was just as good as the one she had in Mexico, was jalapeno pepper pickling juice.

 

How to Make Poblano Soup

Instructions:

  1. Broil Poblano and jalapeno peppers until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.

     

    roasted peppers on a foil lined pan

    poblano peppers roasted

  2. Melt butter in a medium-sized pot. Add onion and garlic. Saute for a few minutes.

  3. Add flour and salt and cook for a few more minutes, as you stir.

    roux with onions in a pot

  4. Add broth and whisk to combine.

  5. Remove seeds from the peppers, then dice. Add to the pot, along with the diced potato. If you’d like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.

    poblano peppers chopped

    soup in a blue pot

  6. Add jalapeno juice and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.

    CREMA DE POBLANO

  7. Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano and half-n-half before serving.

    pureed poblano soup in a blue Dutch oven

     

  8. Open wide….

     

    poblano soup

     


 

Are Poblano Peppers Spicy?

Poblano Peppers are a favorite in Mexican cooking. When dried, “Poblano Peppers” are known as “Ancho Peppers.” Poblano peppers are considered mildly spice (ranging from 1,000 to 1,500 Scoville heat units. They have a rich and smoky flavor and are used to make Chili Relleno. When shopping for Poblano peppers, keep in mind that they may be sold as “Pasilla Peppers” by mistake. The two peppers are often confused as being the same, and hence, mislabeled. Poblanos are a brighter green color and wider than pasilla peppers. Pasilla peppers, on the other hand, are long and narrow and are actually dried “Chilaca peppers.” Pasillas are hotter than Poblanos and range from 1,000 to 2,500 SHU.

 

poblanos
Poblano Pepper

 

chilaca peppers
Chilaca peppers, when dried are known as “Pasilla peppers.”

Pinterest much? Please pin and/or share this recipe!

soup

 

For other soup recipes check out these posts: Creamy Turkey Soup, Roasted Pumpkin Soup, and Yogurt and Herb Soup

 

To read more about Nena’s travels, check out her blog, The Seaside Calls.

 


 

If you love this recipe, please give it a 5-star rating!

5 from 1 vote
poblano soup on a red napkin
Poblano Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Rich, creamy, and satisfying poblano soup.

Course: Appetizer, Soup
Cuisine: Mexican
Servings: 4 1-1/2 cups
Calories: 363 kcal
Author: Hilda Sterner
Ingredients
  • 6 large poblano peppers
  • 1 jalapeno pepper (optional)
  • 3 T. butter
  • 1 small onion (diced)
  • 3 cloves diced garlic
  • 3 T. flour
  • 1 tsp. salt
  • 3 cup chicken stock (low sodium)
  • 1 large potato (peeled and diced)
  • 1 cup Half N Half
  • 1/4 cup jalapeno pepper pickling liquid
Instructions
  1. Broil Poblano and jalapeno pepper until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.

  2. Melt butter in a medium-sized pot.

  3. Add onion and garlic. Saute for a few minutes.

  4. Add flour and salt and stir for a few more minutes.

  5. Add broth and whisk to combine.

  6. Remove seeds from the peppers, then dice. Add to the pot, along with the potatoes. If you'd like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.

  7. Stir in jalapeno pickling liquid and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.

  8. Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano, and cream before serving.

Nutrition Facts
Poblano Soup
Amount Per Serving (4 servings)
Calories 363 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 49mg 16%
Sodium 989mg 41%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 6g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

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