El Paso Style Smoky Roasted Poblano Pepper Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth and smoky roasted poblano pepper soup with a subtle creamy texture, inspired by regional Southwest flavors. This mexican-inspired soups (vegetarian) ready in about 60 minutes pairs large poblano peppers, medium, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 145 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 4 large poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blistered and blackened.
  2. Step 2: Transfer roasted poblanos to a bowl and cover with plastic wrap for 10 minutes. Peel off skins, remove seeds, and chop peppers roughly.
  3. Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until onions are translucent and fragrant.
  4. Step 4: Add 1 chopped seeded jalapeño, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the pot. Cook for 1 minute until spices release aroma.
  5. Step 5: Add chopped roasted poblanos and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
  6. Step 6: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp lime juice.
  7. Step 7: Serve hot, garnished with 1 tbsp plain Greek yogurt per bowl.

Frequently asked questions

How long does El Paso Style Smoky Roasted Poblano Pepper Soup take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover El Paso Style Smoky Roasted Poblano Pepper Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in El Paso Style Smoky Roasted Poblano Pepper Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale El Paso Style Smoky Roasted Poblano Pepper Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is El Paso Style Smoky Roasted Poblano Pepper Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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