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Cream of Poblano Soup (Crema de Poblano)

Name: Cream of Poblano Soup (Crema de Poblano)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 Poblano peppers; 2 tbsp Butter; 800 ml Chicken stock; 50 g Fresh white cheese; 2 cloves Garlic; 0.5 Onion; 200 ml Soured cream

40 min (15 prep + 25 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Silky cream of roasted poblano pepper with chicken stock and soured cream.

About this recipe

Silky cream of roasted poblano pepper soup with chicken stock and soured cream. Gently smoky and elegant, perfect as a starter.

History & Origin

Crema de poblano is one of the most refined soups in Mexican cuisine, elevating the poblano pepper from everyday ingredient to sophisticated centrepiece. The poblano chilli, originating from the state of Puebla, is the most widely consumed fresh chilli in central Mexico for its intense but manageable flavour, with vegetal notes and mild to moderate heat. This soup has roots in colonial Puebla, when convent kitchens began combining pre-Hispanic ingredients with European techniques like cream soups and thickened broths. The nuns of Puebla were pioneers in adapting the poblano to more elaborate, elegant preparations. Roasting the chillies directly over a flame or on a griddle is essential: charring the skin adds the characteristic smoky flavour and allows easy peeling. This process transforms the poblano's flavour, intensifying it and adding depth that no other technique achieves. Today, crema de poblano appears on contemporary Mexican restaurant menus and at family weekend tables, particularly popular as a starter for special occasions.

Estimated cost

£4.80

Total cost

£1.20

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

16g

Carbohydrates

14g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast 4 poblano peppers directly over a gas flame or on a griddle, turning with tongs, until the skin is completely blackened. Place in a sealed plastic bag for 10 minutes to steam.
💡 Steaming makes peeling much easier.
2
Peel the peppers under a trickle of cold water, removing seeds and veins. Reserve 1 pepper for garnish, cut into strips; chop the rest.
💡 Wear gloves if your skin is sensitive.
3
In a medium saucepan, heat 2 tablespoons butter. Soften half a chopped onion and 2 garlic cloves for 4 minutes. Add pepper pieces and cook 2 more minutes.
4
Add 800ml hot chicken stock. Bring to the boil and cook 5 minutes. Transfer everything to a blender and blend until very smooth. Return to the pot.
💡 Blend in batches if the blender is small and the liquid is hot.
5
Stir in 200ml soured cream. Cook on low heat 5 minutes. Adjust salt. Serve in bowls, garnish with reserved pepper strips, a drizzle of cream and optionally crumbled fresh cheese.