Poblano, Carrot & Cauliflower Soup

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“Spanish: Sopa de Poblano, Zanahoria, y Coliflor This delicious Mexican soup was a huge hit at a recent dinner party I hosted. It's straight out of "1000 Mexican Recipes" by Marge Poore without any tweaking on my part. Poblanos are usually very mild so, unless you get an occasional hot one, this is a very mild soup. I made it ahead of time except for adding the cilantro at the last minute. Poblanos are available at most supermarkets. I'm fortunate to have a Mexican market nearby so I can get all my ingredients there.”
1hr 5mins

Ingredients Nutrition

  • 2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 1 medium white onion, halved lengthwise, sliced crosswise
  • 1 medium tomatoes, peeled, seeded, chopped
  • 1 garlic clove, minced
  • 12 teaspoon oregano, crumbled (Mexican oregano recommended)
  • 14 teaspoon thyme
  • 4 cups chicken stock
  • 2 medium carrots, peeled, thinly sliced crosswise
  • 1 12 cups cauliflower florets, cut bite-size
  • 12 teaspoon salt, to taste
  • 18 teaspoon pepper, to taste
  • 14 cup chopped cilantro


  1. The poblanos can be prepared a day ahead to save time.
  2. Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
  3. Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
  4. Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
  5. Add the cauliflower and roasted poblanos and season with salt & pepper.
  6. Cook about 4 more minutes until the cauliflower is tender.
  7. Stir in the cilantro and serve.

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