This roasted poblano soup is creamy, flavorful, smooth, and just the right amount of spicy to bring some warmth to the cold winter months.
Carley Smith, aka the Fairy Gutmother, says that blended soups aren’t just warming and tasty, they are also a great way to up the number of vegetables you are eating. This is because the vegetables are already cooked and broken down by being blended. Allowing you, and your gut, to revel in all the benefits of a cup (or bowl) full of veggies without the uncomfortable side effects that a cup full of raw veggies may have.
Blended soups are also a great way to add some more bone broth to your diet. Bone broth offers a variety of gut-healing nutrients like collagen and L-Glutamine. It’s also a great source of protein and fat-soluble vitamins A, D, E, and K. Studies show it can even help ease inflammation and support new cartilage growth in joints.
What You Need To Know About Roasting Peppers
Besides being a mild but flavorful chile, poblanos are also rich in vitamin A, iron, potassium and packed full of fiber. Roasting your poblano peppers will further elevate their flavor and bring some smokiness to your soup. Trust us when we say that it is absolutely worth the effort.
Ultimately, how long it takes to roast your poblano pepper will vary based on their size but below are some tips for different ways to add that extra boost of flavor to your soup:
- Grill: Heat an outdoor grill to a high heat and oil your grilling rack well. Then grill your peppers until the skins become cracked and char. Be sure to turn them frequently to make sure their roast is even and to avoid burning.
- Gas Stove: Place your pepper on the grates above the flames. You don’t want the flames to actually touch the pepper because they will burn, or worse, catch fire. Use tongs to rotate the peppers so that they roast evenly until the skins crack and char.
- Broiler: Place your peppers on a baking sheet and place them directly beneath the broiler. Turn your peppers to avoid burning until the peppers begin to char and the peel cracks.
- Air Fryer: Turn you air fryer up to 400 degrees. Place your peppers in the air fryer basket and ‘fry’ them until the skin chars and begins to crack, turning occasionally to avoid burning.
Once you have roasted your peppers, place them immediately into a plastic bag. The heat and steam from the roasted peppers will help loosen the skins further, so they are very easy to peel. After about an hour the peppers should be easy to handle, and the skins should come right off.
If you can’t be bothered roasting some poblano peppers, or if you can’t get your hands on fresh peppers, you can substitute 2 cans of green chiles. While this will change the final product, sometimes you just want a spicy blended soup.
Recipe Substitutions, & Toppings
While this soup is great on its own, it can also be used as a base, allowing you to change it up depending on what veggies are in season, what you’re in the mood for, or simply what you have on hand.
One of the most straight forward swaps you can make in this recipe is to switch out the chiles you are using. Any pepper will work in this recipe, even bell peppers. And, if you would like to bulk up your soup or adjust the flavor profile, you can also add additional vegetables, below are some of our favorites to add to this soup. Just be aware that you may need to increase the amount of broth utilized to reach your desired consistency.
- Butternut Squash
Another way to get creative with this soup is to add some toppings when you serve your soup. Below are some ideas to get you started.
- Shredded Cheese
- Chopped Peppers
- Shredded Chicken
- Hot Sauce
- Lime Juice
- High Quality Avocado or Olive Oil
Storing Your Roasted Poblano Soup
You can store your soup in an airtight container in the refrigerator for up to 5 days. You can also freeze your soup to store it longer.
Roasted Poblano Pepper Soup
- 6-8 Poblano Peppers
- 3 Tbsp Olive Oil
- 4 tsp Sea Salt
- 2 Tbsp Ghee
- 1 Chopped White Sweet Potato
- 1 Chopped Yellow Onion
- 1 Tbsp Oregano
- 1 Tbsp Basil
- 1 tsp Black Pepper
- 4-6C Bone Broth
- Optional Garnishes:
- Avocado Oil
- Slice poblanos down the middle and discard tops and seeds inside.
- Place on baking sheet and coat with sea salt and oil.
- Roast at 400*F for 20 minutes or until skin begins to char and crack.
- Meanwhile, heat ghee in a dutch oven over medium high heat. Once melted, add your onion, sweet potatoes and remaining spices.
- Sauté until veggies begin to sweat, about 2-3 minutes, stirring occasionally.
- Add bone broth (should be about 2 inches from top of your dutch oven) and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes until veggies soften, stirring occasionally.
- Once veggies soften, add roasted poblanos and combine well.
- Allow to cool and blend with an immersion blender (or in a Vitamix) until smooth and creamy.
- Garnish with avocado, cilantro, and avocado oil and enjoy!
Carley is a Certified Nutritional Therapy Practitioner (NTP) and Certified Gut & Psychology Syndrome (GAPS) Practitioner (CGP) as well as a 200-hour Registered Yoga Instructor (RYT). Her health and nutrition journey began when she was diagnosed with Lyme Disease. After struggling with the negative effects of the disease and long-term antibiotic use, she sought out more answers to reclaim her health. A firm believer in the words of Hippocrates that ‘All disease begins in the gut,’ Carley is on a mission to share her story and help others become proactive about their health.