poblano soup

I use poblano peppers often enough, because they give soups a flavor that is unlike any other peppers. They are never the only ingredient, but often very dominant. Poblanos combine extremely well with tomatoes. I have only 2 poblano soups that aren't all-red tomato soups.

A. poblano soup with celery and tomatoes


The nice thing about these soups is that they are often easy and quick to make. Chop, cook, serve is all there is to it. Roasting and peeling poblanos takes almost as long as all the rest. That is why I do that in quantity and freeze the chopped poblanos in easy portions for later use.


This is what you need for 2 servings:

  • 2 poblano peppers, roasted, peeled
  • 3 plum tomatoes
  • 2 celery stalks
  • S&P
Pic1: poblano, tomato, celery


B. Beef tongue soup with poblanos


For reference only. See details Beef Tongue Soup recipe


Pic2: poblano peppers
Pic3: roast, peel, chop
Pic4: beef tongue soup with poblanos, zucchinis a.o.