Roasted Poblano Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy poblano soup infused with roasted chiles and warming spices like cumin and oregano. It's smooth and comforting with a mild heat. Serve as a satisfying main or starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound poblano peppers (about 8-10 poblano peppers)
- 1 tablespoon olive oil
- 1 medium onion (chopped (white or yellow))
- 1 medium carrot (peeled and chopped)
- 1 stalk celery (chopped)
- 3 cloves garlic (chopped)
- 1 cup chopped spinach (loosely packed)
- 1 tablespoon ancho powder
- 1 teaspoon guajillo powder
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken stock
- 1 cup milk
- ¼ cup Mexican crema (or sour cream)
- FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 511mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 139mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.