Yummy! Great flavor, good texture

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.

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!

I really like this recipe. It was real easy and very tasty. I have made it several times and sometimes its hot and other times a little mild

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.

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!

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.

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

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.

Too spicy. Not thick enough.

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.

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!!

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.

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)

This was delicious. I don't care too much for spicy food so I only used 4 poblano peppers. I have made this twice with perfect results. I used shredded chicken in one batch and also have used crumbled turkey italian sausage in another. Also it is nice because you can substitute cream, half and half, evap. milk for the regular milk and still get a great flavor. For a healthier version, I used nonfat milk and shredded chicken and it is very good! Recommend to everyone. Make sure to use a dollop of nonfat sour cream!

Well, everybody's heat tolerance is differet, and it is true these peppers can vary. I left in most seeds and even roasted a jalapeno (with seeds)and threw in with this - pretty darn hot, but with a dollop of sour cream on top and a little cream in the soup. Yummy and spicy.