1-First Step: Roast the Poblano Peppers
Preheat your oven to 400°F (204°C). Rinse the poblano peppers thoroughly, then place them whole on a baking sheet. Roast for 25-30 minutes, turning halfway, until their skins are blistered and blackened. Alternatively, you can slice them in half lengthwise, skin side up, and broil for 10-15 minutes. Once roasted, transfer to a bowl and cover with plastic wrap or a sealed bag to steam for 10 minutes; this softens the skins for easy peeling.

2-Second Step: Prepare Aromatics and Roux
While the peppers steam, heat butter or olive oil in a large saucepan over medium heat. Add chopped onion, carrot, and celery (if using), sautéing until softened, about 5-7 minutes. Add minced garlic and cook for another minute. Then, sprinkle in the flour and stir continuously for 1-2 minutes to create a roux, which will thicken the soup.

3-Third Step: Make the Soup Base
Slowly pour in the chicken or vegetable stock while stirring to avoid lumps. Add Mexican oregano, ground cumin, optional ancho or guajillo chili powder, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and let cook for 7-8 minutes, allowing flavors to meld.

4-Fourth Step: Add Roasted Poblanos and Blend
Peel the skins off the roasted poblanos (removing skins is optional but recommended for smoother texture), remove seeds and stems, and roughly chop the peppers. Add them to the pot and heat through. For creamier soup, stir in milk or heavy cream now, or save crema for garnishing after blending. Carefully transfer the hot soup to a blender in batches, covering the lid’s opening with a towel to prevent splattering, and blend until smooth. Alternatively, use an immersion blender directly in the pot.

5-Final Step: Simmer, Adjust, and Serve
Return the blended soup to the pot and simmer for an additional 5-10 minutes. Adjust salt and pepper to taste. If the soup is too thick, thin it out with more stock or milk. Serve hot, garnished with chopped cilantro, a drizzle of Mexican crema or sour cream, chili flakes or oil, fresh herbs, and a squeeze of lemon or lime for brightness. Enjoy the smoky, comforting flavors of your roasted poblano soup.