Easy Creamy Poblano Soup Recipe

If you grew poblano peppers in your garden or have a few extra leftover from another recipe, try this easy creamy poblano soup recipe. It’s full of flavor using 3 simple ingredients. This healthy low calorie vegetable soup can be made quickly and you can change up the flavor in a variety of ways.

You might also like the poblano and sweet corn soup recipe.

My husband always give me a bunch of fresh poblano peppers from his garden and I am always looking for ways to use these very tasty green chiles. Today I was in the mood for a creamy soup and made this quick and easy creamy poblano soup. Soup season is just around the corner so I’m getting ready for it.

This easy soup is just like my simple bell pepper soup, and I just change up the kind of pepper. Surprisingly it change the flavor the of the recipe significantly so I thought I’d share it with you today. You only need onions, peppers and sweet potato for this soup but it tastes so good!

You just cook it on the stove then blend it up until smooth and creamy in just 15-20 minutes. This can be a healthy low calorie lunch or tasty side dish for dinner with only 99 calories per serving. Plus I have a variety of ways you can change up the flavor of this soup.

Recipe ingredients I used and substitutions.

You really need 3 ingredients but there are other things you can add to this delicious soup. The simple ingredients are yellow onion, poblano peppers and a sweet potato. You can use either water, vegetable broth or chicken broth. I also add Better Than Bouillon sometimes for a boost of flavor. And kosher salt and black pepper too.

Sweet Potato
This give the soup sweetness and creamy texture. I would not substitute but if you had to you could use butternut squash or even acorn squash. I’ve never used a regular potato but you could try gold potatoes.

Poblano Peppers
I made this recipe with the poblano pepper in mind. It has great taste and a bit of heat and spice. If you don’t have any and still want to make this you can use sweet bell peppers and add a jalapeno pepper for heat. Or try a mixture of sweet bell peppers and a banana pepper.

Note you don’t have to take the skin off the poblano peppers but you should take the skin off the sweet potato and of course the onion skin.

Onion and Broth
You can use white onions or yellow and I used yellow. I like to use green onions as a garnish sometimes. And while you can just use water or broth, if you have some Better than Bouillon that will add a flavor boost. But it’s not necessary. You can use canned vegetable broth if you are vegetarian or chicken stock or broth if you want. 

Seasoning
I only used salt and black pepper because I wanted to keep it simple however. I make a variation of this soup all the time so check out below for other ways to change up this soup.

How to make this easy creamy poblano soup.

Step 1: Chop up the veggies and add to a soup pan. Cover with water or broth to just cover the veggies. Season with salt and black pepper and if you are using bouillon use it now. Turn the heat to medium heat and bring to a simmer.

Step 2: Cover and cook for about 10-15 minutes until the veggies are fork tender, specifically the sweet potato. Cooking time may vary depending on how big you chop your veggies.

Step 3: Leto cool for a few minutes then carefully ladle the soup into a high speed blender like a Vitamix. Be careful because you don’t want to be burned. You might have to do this in batches so don’t overcrowd the blender and have it splash and burn you.

You could also use an immersion blender or food processor but the blender works better in my opinion.

Step 4: When smooth and creamy, pour back into the soup pot. Now it’s ready to eat! Ladle into soup bowls and enjoy. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

This freezes well so your have in when the weather gets colder and you want a bowl of hot soup with the flavor of those fresh poblano chiles.

Simple toppings and ways to eat with this soup.

You can top with a variety of foods. Below I have ways to change up the flavor but other simple garnishes are your favorite cheese (try queso blanco, cheddar cheese, Pepper Jack cheese, Mexican blend cheese, etc.) or fresh herbs like cilantro, basil, thyme, parsley etc. You can also add an element of crunchy with toasted pumpkin kernel seeds or even roasted sunflower seeds.

If you want to make this more of a hearty soup you can make this into a chicken poblano soup by adding cooked chunks of chicken. I often keep rotisserie chicken breasts chopped and ready to go in my freezer. Another ideas is to add black beans and fresh corn and make more of a Southwest soup.

Below you can see I used some shredded Monterey cheese in one bowl and sour cream and fresh cilantro in another. You could also use some crispy tortilla strips or crushed tortillas chips to put on top.

Ways To change up the flavor the soup.

You can change the flavor of this soup by adding a variety of spices and herbs. Below are a few ways I like to change it up.

• roast the veggies first for another layer of flavor – Mix the veggies with a bit of olive oil and place on a baking sheet. Roast in a 400°F oven until golden brown and fork tender. Add to a blender with some broth or water and that’s it.
• add curry paste for Asian flavors – Use coconut milk instead of broth along with Thai curry paste. Or use water and Indian curry paste and add some yogurt at the end. For a simpler Asian flavor add garlic cloves and fresh ginger to the veggies for a simple flavor boost.
• add Mexican flavors for a southwest touch – Use spices like cumin chili powder and garlic powder to the veggies and garnish with cilantro and squeeze of fresh lime juice.
• add heavy cream and a dash of sherry – This will make it rich and creamy like a bisque.

I hope you give this simple but tasty creamy poblano soup a try. And you can always doctor it up to have even more flavor or change up the taste. Sometimes I simply add a curry paste or add garlic and ginger.

But mostly I just eat it as is as it’s warming and healthy. With only 99 calories it’s a great soup to have with dinner too. I hope you like it as much as week did. Enjoy!