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Roasted Poblano Soup

  • Author: Michelle Burns
  • Yield: 2 servings 1x


Many years ago we ate this soup for the first time on Olvera Street in Los Angeles. They no longer serve this soup but after much search and research, we found this recipe which is the closest approximation we have found.

Do not mix in the crema or heavy cream--it makes the flavors taste "muddy".


  • 4-5 poblano peppers, roasted or charred, stemmed and seeded
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tsp black garlic
  • 3 tbs butter
  • 3 tbs flour
  • 4 cups broth
  • 2 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • Finely chopped cilantro stems (GARNISH)
  • Crema or heavy cream (GARNISH)
  • tortilla strips (GARNISH)
  • Hot sauce of choice (GARNISH)
  • NOTE: If you can't find crema, you can mix sour cream and heavy cream in equal amounts to get the same flavor)


  • Remove the charred skins of the poblanos and cut into 1 inch pieces
  • In medium soup pot or saucepan, melt butter over medium heat.
  • Add the onion and cook 5-7 minutes, until softened
  • Add the garlic and black garli and cook about a minute.
  • Add the flour to the onion mixture and combine well.
  • Cook about 2 minutes to remove the flour taste
  • Add the broth, oregano, cumin, salt, and black pepper to taste.
  • Stir well and bring to a simmer.
  • Simmer for 7-8 minutes.
  • Add the poblanos to the pot.
  • Allow to simmer another 3-5 minutes until everything is up to temp.
  • Remove from the heat and add to a blender or use a blender stick to puree the liquid. ( Use caution when blending hot liquids)
  • Once blended, return the mixture to the heat and simmer for 5-10 minutes.
  • Adjust seasoning and, if soup seems thin, add additional flour and broth to desired thickness.
  • Ladle into bowls and  drizzle the crema on the soup.
  • Top with tortilla strips and cilantro stems.
  • Add a few drops of your favorite hot sauce.
  • When eating, spoon a small amount of the crema with each bite. DON"T mix in the crema.


Source: El Paseo Inn on Olvera Street in Los Angeles, California


  • Serving Size: 3 cups
  • Calories: 357
  • Fat: 20.75 g
  • Carbohydrates: 30.52 g
  • Protein: 14.75 g
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