Creamy and flavorful, this restaurant-style cheesy poblano pepper soup is a must-try dish.

4 stars
3.76 (13)
Creamy and flavorful, this restaurant-style cheesy poblano pepper soup is a must-try dish.
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
Recipe by Administrator
Published on November 20, 2023

Indulge in the ultimate comfort food with this creamy and flavorful restaurant-style cheesy poblano pepper soup. Made with roasted poblano peppers, a blend of delicious spices, and plenty of gooey cheese, this soup is perfect for any time of the year. It's easy to make and will impress your family and friends with its restaurant-quality taste.


  • 4 poblano peppers
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Sour cream, for garnish


  1. Preheat the broiler to high. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally to ensure even charring. Remove from the oven and transfer the peppers to a bowl. Cover with plastic wrap and let them steam for 10 minutes.
  2. Once steamed, remove the skins, stems, and seeds from the peppers. Chop the peppers into small pieces and set aside.
  3. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent and the garlic is fragrant.
  4. Stir in the cumin, paprika, and dried oregano, and cook for an additional minute to release their flavors.
  5. Add the chopped poblano peppers to the pot and stir to combine with the onion and spices.
  6. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
  7. Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
  8. Return the soup to the pot and stir in the heavy cream and shredded Monterey Jack cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup has thickened.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and garnish with fresh cilantro and a dollop of sour cream.
  11. Serve hot and enjoy!

Interesting Facts

  • Poblano peppers are mild chile peppers that are often used in Mexican cuisine.
  • The charred skins of the poblano peppers add a smoky flavor to the soup.
  • The addition of heavy cream and Monterey Jack cheese makes this soup rich and creamy.
  • Garnish the soup with fresh cilantro and sour cream for a burst of freshness and tanginess.