25+ Irresistible Poblano Soup Recipes to Spice Up Your Meal

Poblano peppers are a beloved ingredient in Mexican and Southwestern cuisines, known for their smoky flavor and mild heat.

Whether roasted, grilled, or pureed into a rich broth, poblanos elevate soups with their distinct, vibrant taste.

If you’re a fan of bold, savory dishes or simply looking for a new way to spice up your meal, poblano soup recipes are the perfect solution.

From creamy, velvety textures to hearty, chunky creations, there’s a poblano soup for every palate.

In this article, we’ll explore 25+ poblano soup recipes that showcase the versatility of these peppers.

Whether you’re in the mood for a comforting bowl of creamy soup on a cold day or a zesty, vegetable-packed soup to add to your weeknight dinner rotation, we’ve got you covered.

These recipes range from the classic roasted poblano and potato soup to unique variations that feature unexpected ingredients like shrimp, quinoa, and even kale.

Get ready to dive into a world of deliciously smoky, spicy, and hearty soups!

25+ Irresistible Poblano Soup Recipes to Spice Up Your Meal

Poblano soup recipes are a wonderful way to infuse your meals with bold, complex flavors without overwhelming your taste buds with too much heat.

The mild spiciness of poblanos, combined with the various ingredients like beans, vegetables, seafood, and meats, offers endless possibilities for creating delicious soups.

Whether you prefer a rich and creamy texture or a lighter broth-based option, poblano soups are incredibly versatile and satisfying.

The 25+ poblano soup recipes featured in this article offer something for every occasion and every taste.

From nourishing soups that are perfect for weeknight dinners to special, gourmet creations ideal for impressing guests, the options are limitless.

So, grab your poblano peppers, get cooking, and enjoy the incredible depth of flavor that these peppers bring to your soups.

Creamy Roasted Poblano Soup

A comforting, smoky, and creamy poblano soup perfect for chilly days. This roasted poblano soup brings out the best of poblano peppers, offering a blend of spice and warmth balanced by the creaminess of fresh dairy. It’s a wonderfully satisfying bowl that’s sure to become a favorite for anyone who loves Mexican flavors.

Ingredients:

• 4 large poblano peppers
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro and a squeeze of lime juice, for garnish

Instructions:

1. Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 10-15 minutes, turning once, until skins are blistered and slightly charred.
2. Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap and let steam for 10 minutes. Peel the skins off the peppers, remove seeds, and chop them roughly.
3. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic, cumin, and smoked paprika, cooking for an additional minute.
4. Add the chopped poblano peppers and broth to the pot. Bring to a simmer and cook for 15 minutes to let the flavors meld.
5. Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper. Heat gently until warmed through.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This roasted poblano soup is an easy-to-love comfort dish that balances the smoky warmth of roasted poblanos with a creamy finish. It’s perfect for anyone who enjoys layering flavors and exploring mild, smoky peppers. Garnished with fresh cilantro and lime, this soup brings a hint of freshness to each spoonful, making it both hearty and vibrant.

Spicy Poblano Corn Chowder

This poblano corn chowder brings together the sweetness of fresh corn and the subtle spiciness of poblano peppers. With potatoes to add heartiness, this chowder is creamy, slightly spicy, and filled with comforting textures. A wonderful blend of flavors and warmth, this chowder is perfect for a satisfying meal.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, diced
• 1 tsp smoked paprika
• 4 cups vegetable or chicken broth
• 1 cup whole milk or cream
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Roast the poblano peppers by placing them directly over a gas flame (or under the broiler) until charred all over. Place in a bowl, cover, and let them steam for 10 minutes. Peel, deseed, and chop.
2. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant.
3. Stir in the corn, potatoes, and smoked paprika, cooking for an additional 2-3 minutes to enhance the flavors.
4. Add the chopped poblano peppers and broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until the potatoes are tender.
5. Use a blender to purée half of the soup, leaving the other half chunky for texture. Return to the pot.
6. Stir in milk or cream, season with salt and pepper, and heat through.
7. Serve hot, garnished with fresh chives.

This poblano corn chowder is an exquisite mix of textures and flavors that will please anyone looking for a twist on traditional chowders. The sweetness of corn is heightened by the creaminess, while the mild spice of poblano adds depth without overpowering. Fresh chives add a pop of color and brightness, creating a cozy and filling meal.

Mexican Poblano Chicken Soup

A delicious, protein-packed poblano soup that combines shredded chicken, black beans, and the earthy heat of poblano peppers. This Mexican-inspired soup is hearty, nourishing, and has a subtle kick from the peppers, making it both comforting and exciting for any meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 large poblano peppers, diced
• 1 tsp ground cumin
• 1/2 tsp oregano
• 4 cups chicken broth
• 1 cup shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro and diced avocado, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add garlic, poblano peppers, cumin, and oregano. Sauté for 3-4 minutes until the peppers are soft.
3. Pour in the chicken broth, shredded chicken, black beans, and tomatoes. Bring to a boil, then reduce the heat and simmer for 15 minutes to blend flavors.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and diced avocado.

This Mexican poblano chicken soup brings a satisfying combination of protein and rich flavors, making it ideal for a wholesome meal. With tender shredded chicken, hearty black beans, and mildly spicy poblanos, this soup has both depth and balance. Topped with creamy avocado and cilantro, it adds a fresh contrast to every bite, delivering a delightful mix of textures and tastes.

Creamy Poblano and Potato Soup

This rich and creamy poblano potato soup is perfect for when you crave comfort food with a hint of spice. Blending roasted poblano peppers with tender potatoes gives the soup a smooth, velvety texture, while the fresh herbs bring a touch of brightness to every bowl. Ideal for cozy nights, this recipe offers warmth and a touch of indulgence.

Ingredients:

• 4 large poblano peppers
• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh thyme and chives, for garnish

Instructions:

1. Roast poblano peppers under a broiler, turning until skins are charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add diced potatoes, roasted poblanos, and smoked paprika to the pot. Stir for 2-3 minutes to combine flavors.
4. Pour in the broth, bring to a boil, and then reduce to a simmer. Cook until potatoes are tender, about 20 minutes.
5. Using an immersion blender, puree the soup until smooth. Stir in heavy cream, and season with salt and pepper.
6. Serve hot, garnished with fresh thyme and chives.

This creamy poblano and potato soup is both soothing and flavorful, offering a comforting bowl that will appeal to everyone. The velvety texture from the potatoes pairs beautifully with the subtle smokiness of the poblanos, creating a soup that’s satisfying and memorable. Fresh herbs add a finishing touch, bringing a hint of earthiness to each delicious spoonful.

Poblano and Sweet Corn Bisque

A velvety bisque that combines the mild heat of roasted poblano peppers with the natural sweetness of corn. This poblano and sweet corn bisque is both elegant and approachable, offering a harmonious blend of flavors that work well for both casual dinners and special occasions.

Ingredients:

• 3 large poblano peppers
• 1 tbsp butter
• 1 small onion, diced
• 2 cups fresh or frozen corn kernels
• 1 small carrot, diced
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Roast the poblano peppers under a broiler or over a gas flame until charred. Place in a bowl, cover, and steam for 10 minutes. Peel, deseed, and chop the peppers.
2. In a large pot, melt butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add the corn and carrot, stirring to coat in the butter.
3. Add chopped poblanos, coriander, and broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Use an immersion blender to blend until smooth, or transfer in batches to a blender.
5. Stir in the cream, season with salt and pepper, and heat until warmed through.
6. Serve garnished with fresh parsley.

This bisque is a beautifully balanced dish with a gentle sweetness from the corn and mild heat from the poblanos. The creamy texture is luxurious yet comforting, making it a perfect starter or main for any time of year. Fresh parsley adds a pop of color and a subtle herby note, making each bowl a visually appealing and delicious experience.

Cheesy Poblano and Black Bean Soup

A hearty and flavorful soup that combines roasted poblanos, black beans, and melted cheese. This cheesy poblano and black bean soup is satisfying and nutritious, with a creamy base and rich flavors that will keep you coming back for more. Perfect for a filling lunch or dinner, this soup is as comforting as it is delicious.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 tsp ground cumin
• Salt and pepper, to taste
• Sour cream and chopped green onions, for garnish

Instructions:

1. Roast poblano peppers under a broiler until skins are charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant.
3. Add black beans, chopped poblanos, cumin, and broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes to allow flavors to meld.
4. Stir in the shredded cheese until melted and fully combined. Season with salt and pepper.
5. Serve hot, garnished with sour cream and green onions.

This cheesy poblano and black bean soup is a fantastic choice for anyone looking for a filling, flavorful meal. The creaminess of the melted cheese blends perfectly with the mild spice of poblanos and hearty black beans, creating a soup that’s both nourishing and deeply satisfying. Topped with sour cream and green onions, each spoonful is rich, savory, and irresistibly delicious.

Roasted Poblano and Tomato Soup

This roasted poblano and tomato soup combines the smoky depth of poblano peppers with the bright acidity of tomatoes. The result is a well-balanced, slightly spicy soup that’s bursting with flavor. Topped with crumbled queso fresco and fresh herbs, it’s a simple yet satisfying meal that celebrates the bold flavors of Mexican cuisine.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 medium tomatoes, chopped (or 1 can diced tomatoes)
• 1 tsp ground cumin
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper, to taste
• Queso fresco and chopped cilantro, for garnish

Instructions:

1. Preheat the broiler. Place poblano peppers on a baking sheet and broil until charred on all sides, turning occasionally. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant.
3. Add chopped tomatoes, cumin, and chopped poblanos to the pot. Stir to combine, cooking for another 3-4 minutes.
4. Pour in the broth, bring to a boil, then reduce to a simmer. Let cook for 15 minutes.
5. Blend the soup until smooth using an immersion blender or carefully in batches in a regular blender. Stir in cream, if desired, and season with salt and pepper.
6. Serve hot, garnished with crumbled queso fresco and cilantro.

This roasted poblano and tomato soup is a delightful way to enjoy bold flavors in a comforting format. The slight smokiness of poblanos contrasts beautifully with the tang of tomatoes, while the queso fresco adds a creamy, salty finish. Each bite is full of warmth, making this a perfect soup for those craving a touch of heat and freshness.

Poblano and Mushroom Soup

This earthy poblano and mushroom soup is a warm, hearty choice with a satisfying depth of flavor. The combination of roasted poblanos and mushrooms creates a rich, umami-filled broth that’s velvety and comforting. With a splash of cream and a sprinkle of thyme, this soup feels both indulgent and rustic.

Ingredients:

• 3 poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 oz button or cremini mushrooms, sliced
• 1 tsp dried thyme
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Roast poblano peppers under the broiler until charred on all sides, turning occasionally. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, deseed, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the mushrooms and cook until softened and browned, about 5-7 minutes. Add the chopped poblanos and dried thyme, stirring to combine.
4. Pour in the broth and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in the cream, and season with salt and pepper.
6. Serve hot, garnished with fresh thyme sprigs.

This poblano and mushroom soup is wonderfully earthy and aromatic, with a complexity that comes from the deep umami flavors of the mushrooms paired with the mild heat of the poblanos. The addition of cream makes it silky smooth, while thyme adds a hint of herbal brightness, making each bowl irresistibly cozy.

Poblano Pepper and White Bean Soup

A nourishing poblano pepper and white bean soup that’s high in protein and fiber, making it both healthy and satisfying. This soup is gently spiced with poblano peppers, balanced by creamy white beans and fresh herbs, resulting in a hearty meal that’s perfect for cold days.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable or chicken broth
• 1/2 cup chopped fresh spinach
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Roast poblano peppers under a broiler until charred on all sides. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in the white beans, chopped poblanos, cumin, and smoked paprika, cooking for 2-3 minutes to combine flavors.
4. Pour in the broth, bring to a boil, and then reduce to a simmer. Cook for 15 minutes to allow the flavors to meld.
5. Add the fresh spinach, stirring until wilted. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This poblano pepper and white bean soup is both hearty and nutritious, with a smooth yet slightly chunky texture. The smoky poblanos complement the creamy white beans, while the spinach adds a touch of color and freshness. It’s an ideal soup for those looking for a healthy and comforting meal that’s packed with plant-based goodness.

Smoky Poblano and Chickpea Soup

A rich and smoky soup combining the earthy flavors of roasted poblano peppers with the creamy texture of chickpeas. This hearty soup is not only flavorful but also packed with protein and fiber, making it a satisfying option for lunch or dinner. The poblano peppers lend a mild heat and smokiness that perfectly complements the natural sweetness of the chickpeas.

Ingredients:

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

Instructions:

1. Preheat the broiler. Roast poblano peppers on a baking sheet, turning occasionally until charred on all sides. Transfer to a bowl, cover, and steam for 10 minutes. Peel, remove seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in the chickpeas, chopped poblanos, smoked paprika, and cumin. Cook for 2-3 minutes to allow the flavors to meld.
4. Pour in the broth and bring to a simmer. Cook for 15 minutes, then use an immersion blender to partially blend the soup, leaving some whole chickpeas for texture.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This smoky poblano and chickpea soup is a warming and hearty dish that offers both richness and depth. The roasted poblanos give a gentle heat and smoky undertone, which pairs perfectly with the creamy chickpeas. Fresh cilantro adds a vibrant, refreshing note, making this soup a satisfying, flavorful meal.

Poblano and Quinoa Soup

This poblano and quinoa soup is a light yet filling dish that’s perfect for those seeking a nutritious and flavorful meal. The roasted poblanos offer a gentle kick, while the quinoa adds a nutty texture, making this soup both satisfying and full of plant-based goodness.

Ingredients:

• 2 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup quinoa, rinsed
• 4 cups vegetable or chicken broth
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lime wedges and cilantro, for garnish

Instructions:

1. Roast the poblano peppers under the broiler, turning occasionally until charred. Transfer to a bowl, cover, and steam for 10 minutes. Peel, deseed, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant.
3. Add the quinoa, diced tomatoes, chopped poblanos, cumin, and smoked paprika to the pot. Stir to combine, then pour in the broth.
4. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until the quinoa is tender and has absorbed most of the liquid.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh lime wedges and cilantro.

This poblano and quinoa soup is a healthy and hearty option that’s full of flavor. The roasted poblanos add a smoky, mild heat, while the quinoa contributes a nutty texture and makes the soup filling without being heavy. Fresh lime and cilantro brighten the dish, adding a zesty and refreshing finish to each bowl.

Poblano and Kale Soup

A nutrient-packed soup combining roasted poblano peppers with the earthy flavor of kale. This poblano and kale soup is vibrant, full of flavor, and rich in antioxidants. It’s perfect for a wholesome meal that balances heat with the freshness of greens.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 2 cups kale, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Roast the poblano peppers under a broiler until charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, deseed, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Add the chopped poblanos, broth, kale, and white beans to the pot. Stir to combine, then bring to a boil. Reduce heat and simmer for 15 minutes, until the kale is tender.
4. Stir in the cumin and smoked paprika, then season with salt and pepper to taste.
5. Serve hot, with a squeeze of fresh lemon juice.

This poblano and kale soup is a nourishing and flavorful dish that combines the mild heat of roasted poblanos with the rich, earthy flavor of kale. The white beans add a creamy texture, making the soup both filling and satisfying. A squeeze of lemon at the end brings a burst of brightness that lifts the entire dish, making it a perfect choice for a health-conscious, comforting meal.

Poblano and Sweet Potato Soup

A hearty and slightly sweet soup that combines the earthiness of roasted poblano peppers with the smooth, natural sweetness of sweet potatoes. This poblano and sweet potato soup is both nutritious and comforting, offering a perfect balance of flavors that is warming and satisfying for any time of year.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable or chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Roast poblano peppers under the broiler, turning occasionally until charred on all sides. Place in a bowl, cover, and steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add cubed sweet potatoes, chopped poblanos, cumin, and smoked paprika to the pot. Stir for 2-3 minutes to combine.
4. Pour in the broth and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until sweet potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
6. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This poblano and sweet potato soup combines rich, creamy textures with the smoky, slightly spicy flavor of the poblanos. The sweet potatoes add a smooth sweetness that contrasts beautifully with the peppers, creating a well-rounded and satisfying dish. Garnished with fresh cilantro, this soup is a delightful balance of comfort and flavor.

Poblano and Shrimp Soup

This poblano and shrimp soup is a quick yet flavorful dish that brings together tender shrimp, smoky poblano peppers, and a vibrant broth. With the addition of lime and fresh cilantro, this soup is both fresh and hearty, making it an excellent choice for a light but satisfying meal.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup corn kernels (fresh or frozen)
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Roast the poblano peppers under the broiler until charred on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
3. Add the shrimp, chopped poblanos, chili powder, and smoked paprika to the pot. Stir to combine, then add the chicken broth and corn kernels.
4. Bring the soup to a boil, then reduce heat to a simmer. Cook for 10 minutes, or until shrimp is fully cooked and the soup has developed a rich flavor.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This poblano and shrimp soup is vibrant and flavorful, with a balance of smokiness from the poblano peppers and a bright kick from the lime. The shrimp add a protein-rich element that pairs perfectly with the hearty broth, while the corn gives a subtle sweetness and texture. It’s a delightful, satisfying dish for any occasion.

Poblano and Cauliflower Soup

A creamy, comforting soup that combines the smoky heat of poblano peppers with the delicate texture of cauliflower. This poblano and cauliflower soup is perfect for anyone looking for a lighter, veggie-packed option that doesn’t compromise on flavor. The cauliflower gives the soup a velvety smooth texture, making it an ideal choice for a satisfying meal.

Ingredients:

• 3 large poblano peppers
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup coconut milk or heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Roast the poblano peppers under the broiler until charred on all sides. Transfer to a bowl, cover, and steam for 10 minutes. Peel, deseed, and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Stir in cauliflower florets, chopped poblanos, cumin, and smoked paprika. Cook for 3-4 minutes.
4. Add vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream for added richness.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This poblano and cauliflower soup is a wonderful balance of smoky heat and creamy texture. The roasted poblanos infuse the soup with flavor, while the cauliflower offers a smooth and velvety base. Coconut milk or cream adds a touch of richness, making this a comforting, satisfying soup that is both light and indulgent. Fresh parsley completes the dish, adding a fresh note to each bowl.

Note: More recipes​ are coming soon!