Poblano Chile Pepper Soup40 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.” - by MARBALET
Original recipe yields 4 to 6 servings
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Amount Per Serving (5 total)
- 143 cal
- 9.2 g
- 9.3 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese and I could eat this every day!!! Also, I sometimes add some potatoe flakes just to thicken it up. By itse..." See morelf it is not a thick soup but the flavor is amazing. Also, you can buy strips of frozen poblano peppers at my local walmart for very cheap which makes this super quick and easy!"
"I have made this soup-it is wonderful!!! BUT NEVER, NEVER RUN YOUR PEPPERS UNDER WATER IF YOU BROIL OR ROAST-YOU WASH AWAY ALL THE SMOKEY FLAVOR. The purpose of broiling or roasting peppers is the sm..." See moreokey flavor."
"As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c corn, garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again with t..." See morehese changes. Our soup bowls are not very big and we got just 4 servings and that was with the corn added. Thanks Holly for the inspiration."
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