Roasted Poblano White Cheddar Soup is total comfort food! The smokey warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!
We love soup any time of year, but there is something about fall or a rainy day that makes it that much better. This soup is good any time and is awesome served along side any Latin American dish. It’s great with tortillas chips sprinkled on top, or we also like to have it with Mexican Skillet Steak and Street Corn Salad. Then, to balance out all that savory goodness, we love having sweet, cinnamon Churros for dessert!
Poblano peppers give this soup a smokey flavor and a little spice—not too much. The white cheddar cheese is perfectly sharp and creamy and also tames the heat from the peppers. The zippy and cheesy and creamy together make this soup not only super flavorful, but a delight for the senses.
You will use roasted poblano peppers with onion, spices, cream and white cheddar cheese to create this delicious soup. Instructions for roasting your own poblano peppers can be found below, or if you prefer, you can substitute with two 7 oz cans of diced green chilies. Get ready to fall in love with this piquant puree!
How hot are poblano peppers?
Poblano peppers are between warm and hot. To give a good idea about the heat ratio, a poblano pepper registers at 1,000 to 2,000 on the Skoville heat scale. A jalapeno pepper usually registers around 7,000. One of the hottest peppers, the Ghost pepper, registers at 1,041,427.
Can I use sharp cheddar cheese? Does it have to be white cheddar?
Absolutely. White cheddar cheese is already on the sharp side, but if you enjoy sharp cheese, you can always opt for it—it will go great in this soup. Additionally, if you like a milder cheese, you can substitute with a mild white cheddar. Yellow cheddar will combine with the green poblano to create an unpleasant brown color, but it will still taste great.
Can I make this recipe in advance?
This soup is best fresh. If you are thinking of making it in advance, it would be best if you roasted the peppers in advance and pureed them with the sautéed a garlic, cumin and onion. You can refrigerate this mixture for up to two days. That will take the most complicated steps out of the making of the soup, which will mean simply combining the ingredients on the day you wish to make it.
How to roast whole peppers:
- Grill: Heat an outdoor grill to a high heat. Make sure the grilling rack is well oiled. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.
- Gas Stove: Toss the peppers directly onto the grates of your gas stove so they get in direct heat from the open flame. You don’t want the flame to actually touch the peppers (they do catch on fire) so adjust the heat accordingly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
- Broiler: You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally, until peppers begin to blacken and the peel begins to crack.
Once you’ve roasted your peppers using one of these three methods, place them immediately into a plastic bag. The heat from the peppers will create steam within the bag. The trapped steam will loose the skins from the peppers and make them easy to peel off. After about 1 hour of sitting, they should be cooled and the skins should slip off easily. You can then proceed with your recipe that uses roasted peppers.
If you like this soup, check out some of our other delicious soup recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.