White Cheddar Poblano Soup

There’s a local restaurant that I frequent from time-to-time (twice a week….) and sometimes I’m lucky enough to go on a day they are serving White Cheddar Poblano Soup. It’s come to be my FAVORITE soup but I usually go on the wrong day so I miss it. I took a chance yesterday by adding diced roasted poblano peppers to our White Cheddar Asparagus Soup and I’m so happy I did! I think it tastes better than the one at Kneaders but I could be biased. If you’ve never roasted peppers, don’t be scared! Yesterday was my first time too and it was so easy. This soup is slightly spicy so your younger ones might not like it (my 4-year-old took one bite and asked for ramen…) but that also means there is more for you!

White Cheddar Poblano Soup

White Cheddar Poblano Soup


  • 1 pkg. Plentiful Pantry White Cheddar Asparagus Soup Mix
  • 2 large Poblano Peppers
  • 5 C. Water
  • 1/4 C. Milk

Place Poblano Peppers onto baking sheet and broil in oven for 20 minutes. Once roasted, place in a ziploc bag while preparing the soup mix.

In a large soup pot, whisk contents of package into 5 cups warm water. Bring to a boil. Lower heat and simmer 10-15 minutes.

While soup is simmering, pull the peppers out of the ziploc bag and peel off the skins. Dice each pepper and add to the soup. Use an immersion blender to puree, or transfer to a blender to puree and return pureed soup to saucepan. Serve topped with shredded white cheese or sour cream if preferred.


Products Used In This Recipe

White Cheddar Asparagus Soup

Leave a Comment