Why I Love Soup Season
One of the reasons I love soup season is that you can make such a wide variety of soups using almost anything you have on hand — and you can do it on a budget. On a night when I was craving a good chile relleno but didn’t want to go through all the steps, I decided the cold weather called for a cozy, simplified version… in soup form.
I had a couple of poblano chiles ready to go and a few hatch chiles that needed to be used, so I tossed those in as well. This soup brings together a medley of peppers, a swirl of cream, and of course the star of any chile relleno — cheese.
Now, the cream and cheese may not be the most cholesterol-friendly part of the recipe, but the peppers absolutely shine in nutritional benefits.
The Nutritional Benefits of Poblano & Hatch Peppers
Poblano Peppers
- Vitamin C: supports the immune system
- Capsaicin: helps fight free radicals and supports healthy inflammation response
- Fiber + Potassium: supports heart health
Hatch Green Chiles
Did you know hatch chiles have more vitamin C than an orange? They’re an incredible immune-boosting ingredient and perfect for winter cooking.
Why This Soup Is Perfect for Cold & Flu Season
This soup isn’t just comforting — it’s ideal for chilly days and peak cold-and-flu season. While chicken soup often takes center stage this time of year, this chile-relleno–inspired bowl might become your new favorite. I’ve loved a good bowl of soup since I was young, and this one is officially in my regular winter rotation.
📘 Chile Relleno–Inspired Roasted Pepper Soup
Cozy, cheesy, smoky soup perfect for winter
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Servings: 4–6
Difficulty: Easy
Ingredients
Roasted Peppers (Optional but adds great smokiness)
- 2–3 poblano chiles
- 1–2 hatch chiles
- 1–2 green bell peppers
- Olive oil, salt & black pepper
Soup Base
- 4–5 cloves garlic, diced
- 2 cups vegetable broth
- 1 cup nut milk (I used extra-creamy oat milk)
- ½–1 cup Oaxaca cheese
- Substitutes: Monterey Jack, white cheddar, provolone, or 1 block cream cheese
- ½ cup green chile salsa
- 1 can pinto beans, drained & rinsed
- Seasonings to taste: salt, black pepper, cumin, red chile powder, onion powder
- Olive oil
Instructions
Optional Step: Roast the Peppers
- Preheat oven to 450–500°F.
- Wash and thoroughly dry peppers.
- Coat with olive oil, salt, and pepper; place on a parchment-lined baking sheet.
- Roast 5–8 minutes per side, or broil 3–5 minutes per side.
- Transfer to a sealed bag or covered bowl for 15 minutes to steam.
- Peel skins and chop peppers into bite-sized pieces.
Make the Soup
- Warm olive oil in a large pot over medium-high heat.
- Add garlic, chopped peppers, and seasonings. Sauté 3–5 minutes.
- Add pinto beans; sauté briefly.
- Pour in broth, milk, and half the cheese.
- Reduce heat to low and simmer 15 minutes.
- Top with remaining cheese and serve with warm cornbread or tortillas.
Tips & Variations
📘 Easy Skillet Cornbread
The perfect side for your roasted pepper soup
Prep Time: 5 minutes
Cook Time: 18–22 minutes
Total Time: ~25 minutes
Servings: 8 slices
Difficulty: Easy
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (or honey)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (regular or non-dairy)
- 1 large egg
- ⅓ cup melted butter or olive oil
Instructions
- Preheat oven to 400°F. If using a cast-iron skillet, place it inside to heat.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, and melted butter.
- Combine wet and dry ingredients; stir until just mixed.
- Remove the hot skillet carefully, grease lightly, and pour in batter.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool slightly before slicing.
Cornbread Variations
- Add ½ cup corn kernels for texture.
- Stir in ¼ cup diced green chiles for heat.
- Use honey instead of sugar for a softer, more tender crumb.
Whether you make the cornbread or not, I would enjoy hearing what you will pair with your soup when you make it. Also, what is your favorite go to soup for this season? Drop them below. Can’t wait to hear all the tasty ideas.
