Reviewed: Nov. 4, 2009

I have made this soup-it is wonderful!!! BUT NEVER, NEVER RUN YOUR PEPPERS UNDER WATER IF YOU BROIL OR ROAST-YOU WASH AWAY ALL THE SMOKEY FLAVOR. The purpose of broiling or roasting peppers is the smokey flavor.

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Robin

Cooking Level: Intermediate

Living In: Smithfield, North Carolina, USA

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Reviewed: Aug. 29, 2009

This is a pretty simple recipe and it tastes good. I used Cream of Chicken instead of chicken broth and it makes it a very creamy soup. I also added a tiny amount of minced garlic, cilantro and Nature's Seasoning. Make sure you burn the peppers well. One didn't burn well for me and it was harder to peel. I also didn't put my peppers in a paper bag. I just set them on top of the oven to let them cool. I think I will mix this with white rice for dinner tonight. It is just the right amount of spicy. Not painful, but warm. I would rate it as mild, but I like spicy stuff.

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RachelMay2010

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Reviewed: Aug. 18, 2009

Soup is great, with some changes. I subbed mexican crema for the milk, added cumin, garlic, a can of corn, a can of black beans, and a can of diced tomatoes. Turned out delicious! Ate it as a soup the first day, then rolled chicken in tortillas and made it a variation of enchiladas for the next meal. Versatile as either a soup or a sauce.

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chrissy

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Reviewed: Aug. 17, 2009

This soup was fantastic!. I put the milk in the microwave for a couple of minutes to heat. This made it easier than watching it on the stove top, not to scorch. Taste is a little spicy at first, but keep eating it gets better and better. I did serve with a droplet of sour cream on each serving. I will make this often as I love the taste of the poblano!

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Chris

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Aug. 9, 2009

Added garlic powder, and more milk than chicken stock. I also doubled the roux to make it thicker. I added bacon but thought it tasted great before i added it. Great for veggie eaters.. leave out the bacon and use veggie stock instead. I only used 4 peppers but they were good size. It was the perfect spicyness. It had an awesome flavor, much better than these reviews!

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M20_889

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Reviewed: Jul. 26, 2009

This was delicious. I omitted the nutmeg and added roasted garlic and onions. mmmmm!

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Laura

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Reviewed: Jun. 28, 2009

Excellent recipe. I didn't use nutmeg as I didn't have it, but, it turned out wonderfully. To the person who said it was way too hot, that the next time he/she would remove the seeds....DUH, read the recipe. It CLEARLY states to remove the seeds and membranes.

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AcaCandy

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Reviewed: May 14, 2008

Yummy! Great flavor, good texture

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KUSHAL512

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Reviewed: Mar. 18, 2008

I scaled this down to 2 servings, but I used 2 peppers instead of 3 because the peppers I bought were very large. Our oven doeesn't have a broiler, so I did what another reviewer said, and roasted the peppers over my gas stove top, which worked nicely. Poblano peppers are not very spicy to begin with, they are a step above bell peppers in regards to heat. However, when you roast any pepper over a flame, the flavor is intensified, so it does seem to have more spice. I enjoyed this soup, I love the taste. I did not add the salt (I don't like a lot of salt in my food), but I wish I had added a dollop of sour cream, as others suggested. I'll give that a try next time. Thanks, MARBALET.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 17, 2008

A very good soup. I think a can of black beans would be a good addition, just to make it more filling. Otherwise it was perfectly yummy!

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Dec. 20, 2007

It definitely needs tweaking but is a great base recipe. I even added canned tomatoes to mine, drained, and it was much better. I also added Cumin, sauted onion, garlic, oregano, parsely, and the corn as did previous posters. I only used 3 Pablanos as well but it definitely needs at least 1 if not 2 more. My DH said it reminded him of soup he at frequently while in El Salvaor. The El Salvadorian variety was just much more tomato based. As I said great base recipe that I do plan to make again and build on.

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grunig

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Reviewed: Nov. 6, 2007

I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese and I could eat this every day!!! Also, I sometimes add some potatoe flakes just to thicken it up. By itself it is not a thick soup but the flavor is amazing. Also, you can buy strips of frozen poblano peppers at my local walmart for very cheap which makes this super quick and easy!

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Miss Kris

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Reviewed: Jun. 8, 2007

This was good but as one person said, more of a sauce. To make it more like soup I added grilled chicken breast and a can of Mexican corn. I also added minced onion and minced garlic and white pepper. It was very thin for our liking, so I added about 2 Tbsp. of corn starch to thicken it more. I served it with some shredded Cheddar Jack cheese on top and a sprinkle of paprika for color, with chips on the side. It'd also be good with rice put in.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jun. 5, 2007

I couldn't eat it at all, it was so spicy and neon green, it had too many peppers for my taste.

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limecoconut

Cooking Level: Expert

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Reviewed: May 31, 2007

Didn't have much flavor and was way to thick. My husband is from mexico and he said it wasn't a soup, it was a sauce. He thought it was really hot although I didn't think so. It was a little spicy but not too bad. It was fine for me as a soup I just thought it lacked some flavor. I will take some suggestions of the other reviewers and see what I can do with it.

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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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Reviewed: May 9, 2007

Too spicy. Not thick enough.

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jaimay7

Cooking Level: Intermediate

Home Town: Albion, New York, USA

Living In: Rochester, New York, USA

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Reviewed: May 1, 2007

As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c corn, garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again with these changes. Our soup bowls are not very big and we got just 4 servings and that was with the corn added. Thanks Holly for the inspiration.

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Marie C.

Cooking Level: Expert

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Reviewed: Apr. 29, 2007

This was a great recipe! I had to tweak it a bit, hence the 4 stars. I used 5 peppers instead of 6. To have a creamier soup, I used 5 oz evap milk, 1/2 cup of half and half milk, and then for the rest I used whole milk. I did add about a tblspn of parmesan cheese. Oh, and I also used vegetable stock. It was still a little spicy but I added some tortilla strips to lessen the zing. It was very delicious!!

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mmonica5

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Reviewed: Apr. 7, 2007

I thought this soup was great. I added roasted onionss as well as garlic to the mix. I also only used half the peppers. Although next time I wouold have left out the milk, it watered down the flavor too much.

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Tmorin

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Reviewed: Feb. 19, 2007

I thought this was missing something. I used heavy whipping cream instead of milk and the texture was beautiful, but it was spicy, but just not flavorful enough for me. I would definetly make this again, but add some white beans and chicken. And if you add the milk very very slowly, you dont need to warm it first. (JUST KEEP STIRRING)

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knicolelynch

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