Vincent Price Sopa Poblano Poblano Chile Soup
Indulge in the rich, smoky flavors of Vincent Price’s Sopa Poblano, a vibrant Poblano chile soup that’s both comforting and irresistibly gourmet. This creamy, velvety delight showcases roasted Poblano peppers, their charred skins offering an earthy depth to every spoonful. Combined with tender potatoes, a touch of heavy cream, and aromatic garlic and onion, this recipe creates a luscious soup that’s as satisfying as it is flavorful. Optional corn kernels add a hint of sweetness, while garnishes like crumbled queso fresco, fresh cilantro, and a squeeze of lime offer a colorful, zesty finish. Perfectly suited for a cozy dinner or as a starter to impress guests, this Mexican-inspired soup is easy to prepare with just 45 minutes of total cooking time. Whether served simply or dressed up with toppings, Sopa Poblano is your new go-to recipe for bold flavor and pure comfort.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 3 tablespoons Butter
- 1 medium (chopped) Yellow onion
- 3 minced Garlic cloves
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 medium (peeled and diced) Potato
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 cup Corn kernels (optional)
- 1 whole (for serving) Lime wedges
- 2 tablespoons (chopped, optional for garnish) Cilantro
- 0.5 cup (optional for garnish) Crumbled queso fresco
Instructions
Preheat your oven to 450°F (230°C). Place the Poblano peppers on a baking sheet, and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the roasted peppers to a bowl and cover the bowl with plastic wrap or a plate to trap the steam. Let the peppers rest for 10 minutes, then peel off the charred skins. Remove the stems and seeds, and roughly chop the peppers. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato, roasted Poblano peppers, and chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potato is tender.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream and optional corn kernels, if using. Season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to meld the flavors.
Serve the soup hot with a wedge of lime on the side. Garnish with chopped cilantro, crumbled queso fresco, or any additional toppings you prefer.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 192 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
