Pappasito's Poblano Soup
Submitted by rfblake
Copycat Pappasito’s creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis creamy poblano soup is a spot-on copycat of Pappasito’s famous version. A butter and flour roux gets whisked with heavy cream and milk to create a velvety base, then sauteed vegetables and three types of pepper build layers of heat from gentle warmth to full-on kick.
The poblano peppers are the backbone. Their mild, earthy heat blends into the cream without overpowering it. Cayenne and white pepper add sharper, sneakier heat that builds on the back of your tongue, while black pepper rounds everything out.
Red bell pepper goes in last and simmers just long enough to soften while keeping its color and sweetness. Melted Monterey Jack stirred in at the end turns the soup thick, glossy, and cheesy without being heavy.
Pro Tips
- Whisk the roux constantly for the first few minutes. Lumpy roux means lumpy soup, and no amount of simmering fixes it.
- Dice all the vegetables fine and uniform so they cook evenly and the soup has a smooth, consistent texture.
- Add the cheese off the heat or on very low heat. High heat makes cheese seize up and turn stringy.
- This soup doubles easily for a crowd and reheats well. Reheat gently over low heat, stirring often.
Variations
- Roasted poblano: Char the poblanos under a broiler first and peel them for a deeper, smokier flavor.
- Chicken poblano: Add shredded rotisserie chicken for a heartier, one-bowl meal.
- Lighter version: Substitute half-and-half for the heavy cream and use a sharp white cheddar instead of Monterey Jack.
Ingredients
Directions
In 4 qt stock pot, melt butter over medium heat.
Whisk in flour and simmer, whisking constantly until thickened to a roux.
Whisk in cream, milk, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.
Heat oil in large sauté pan over medium heat.
Add onion and cook until soft, about 3 minutes.
Add garlic and carrots, cook until tender, about 3 minutes, stirring frequently.
Add poblanos and cook until tender, about 3 minutes.
Add vegetable mixture to milk mixture, stir to combine.
Stir in salt and black, white, and cayenne peppers, simmer over medium-low heat a few minutes.
Add red bell pepper.
Simmer 15 or 20 minutes, stirring frequently.
Add cheese and stir until melted.
Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately, reheat before serving.
Note: Prepare all vegetables ahead of time.
Recipe doubles easily.
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