This spicy Grilled Poblano Broccoli Cheese Soup warms the soul. Charred vegetables with a creamy soup base, and a handful of cheddar to top it off.

Grab a bowl to serve out of the Dutch oven.

Grilled soup needs to be more of a thing.

I’ll have to do my part, and trust me, this poblano broccoli cheese soup hits hard. The classic broccoli cheddar soup was already delicious, but adding in the poblanos… wow. Pair this with a nice Coffee-Crusted Ribeye and you’ll be all set for the night.

If you like soups and stews, also check out Smoked Brisket Chili, or Gochujang Chili Con Carne.

Why This Recipe Works

Grilled vegetables have more flavor. Roasting or grilling vegetables brings out more flavor and texture. Carrots and broccoli both become sweeter when grilled, enhancing each bite with the soup.

Simple process, just one extra step. Grilling the vegetables takes less than 10 minutes and completely transforms the soup flavors. Absolutely worth it!

Layers of flavors. Grilled poblanos complement the earthy flavors of broccoli without taking over. The warmth builds as you heat, perfectly pairing with the creamy cheese soup.

Serve up your broccoli cheddar soup with more cheese.
Grilled poblano broccoli cheese soup with plenty of cheddar.

Important Tips

  • Poblanos are generally pretty mild in heat, but every so often you’ll get a hot one. Taste it when you’re dicing, and be the judge. The creamy, cheesy soup should mild out the heat a bit as well.
  • Classic flavors for broccoli cheese soup include cheddar as the primary cheese, but the addition of gouda or even pepper jack transforms this. Experiment, but I do recommend a portion of the cheese to be cheddar.
  • This is a grilled soup recipe, however, you can achieve a similar result with the oven if you have to. Set your oven to broil and crisp up the veg for a few minutes, checking periodically. Everything will cook at different times, so don’t burn the broccoli!
Grill the vegetables to build char for the cheese soup.

Step 1: Grill the Vegetables and Poblano

Slice the whole onion in half, and the broccoli into quarters. Make sure the garlic is still wrapped in the paper husks to protect them from the flames.

Preheat the grill to high. Tossing the broccoli and carrot with a little oil will help to promote browning.

Grill for just a few minutes to build some char and roast flavors. The goal isn’t to fully cook the vegetables, it’s just to char and soften them a little.

The poblano will need to be charred on all sides, and then sealed in a container or plastic bag to allow the skin to steam and peel off.

Dice up the roasted vegetables to prep for the soup.

Step 2: Prep the Ingredients

Peel off the charred husks from the garlic and mince. Do the same for the onion, peeling off the charred outer layer and dicing.

Slice the carrots into thick coins, and the broccoli into bite-size florets. You may also use the broccoli stems in the soup, which I regularly do.

Once the poblano has steamed for a few minutes and is cool to handle, peel off the skin and remove the seeds and stem. Taste a piece to determine how hot it is, and dice finely for the soup.

Add in the butter, chiles, onions, and garlic first.

Step 3: Build the Roux

Over the grill heat up a Dutch oven or soup pot. This can be done inside over a range if needed.

Add in the butter first. Once melted, add in the garlic, chiles, and onions. Cook for a few minutes to incorporate their flavors into the butter.

Add in the flour next, and whisk to combine. Cook out the flour for a few minutes and the mixture will start to thicken up.

Add in cream, milk, and the broth to create the soup base.

Step 4: Add Liquids

Next, add in the half and half with milk, slowly while whisking. It helps if the dairy is not ice cold out of the fridge. Cook for a couple of minutes to build that creamy base for the soup.

Slowly add in the broth while whisking. The soup base will start thick and begin to thin out as the broth is added. Simmer for about 10 minutes or so, whisking on occasion.

Add in the grilled vegetables to the soup base.

Step 5: Add the Grilled Veggies

Don’t worry poblano, I didn’t forget you too.

Add in the vegetables and diced poblano, and seasonings. Simmer for about another 7-8 minutes until the broccoli is nice and tender.

The soup will reduce and thicken up quite a bit if you overcook it, and don’t forget there’s still cheese to add!

Add generous amounts of cheese to the broccoli cheese soup.

Finish With Cheddar

Remove the soup from the heat and stir in most of the cheese.

I know, it’s hard. You’ll probably want to throw in all of the cheese. Should you do this, just make sure you have extra to grate for the garnish.

Honestly, it’s all going to melt together anyway. But hey, more cheese! Now you’ve made yourself a healthy dose of grilled poblano broccoli cheese soup.

The cheddar garnish is melting away in the hot soup.

Meals to Serve this With

I could definitely make a meal out of a bowl of this grilled poblano broccoli cheese soup, but I won’t turn down a good steak. Here are some main course suggestions to pair this with:

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Featuring poblano broccoli cheese soup with grilled vegetables.

Grilled Poblano Broccoli Cheese Soup

This spicy Grilled Poblano Broccoli Cheese Soup warms the soul. Charred vegetables with a creamy soup base, and a handful of cheddar to top it off.

  • Total Time: 40 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 2 heads of broccoli, quartered lengthwise
  • 1 poblano chile
  • 1 large carrot
  • 1 small white onion, halved
  • 1 tablespoon olive oil
  • 3 cloves garlic, in husk
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup half and half
  • 2 1/2 cups chicken broth
  • 1 teaspoon smoked paprika
  • Salt & pepper to taste
  • 2 ½ cups freshly grated sharp cheddar cheese

 

Instructions

  1. Preheat your grill to high heat. Add the oil the to broccoli and carrot, just a little to lightly coat it. 
  2. Grill the broccoli, poblano, carrot, onion halves, and garlic cloves. Some items will cook faster than others. The goal is to char the outside of everything to build flavor, not to fully cook. Flip the vegetables as needed. After about 5-6 minutes remove everything and allow them to cool for dicing.
  3. Make sure the poblano chile is fully charred on the outside. Remove it and place it in a sealed container or bag to allow the skin to steam loose. When cool, remove the skin, seeds, and stem. Dice finely.
  4. Remove the charred husks from the garlic and the onion. Dice them finely and add them to the bowl with the poblano chile.
  5. Cut up the broccoli into bite-sized pieces and the carrots into thick coins. Place them in a separate bowl together.
  6. In a large soup pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the bowl of chiles, onion, and garlic. Sautee for about 3-4 minutes until fragrant.
  7. Add the flour to the pot, and continue to cook and whisk for about 2-3 minutes until the flour is thickened. Slowly pour in the half and half and the milk. Keep whisking, as the mixture will thicken and then loosen up. Pour in the broth slowly while whisking to incorporate. Allow the soup to simmer for about 10 minutes, occasionally whisking.
  8. After the soup base has started to thicken, add in the broccoli, carrots, smoked paprika, salt, and pepper. Continue to simmer for about 7-8 minutes.
  9. Remove from the heat when ready and stir in most of the cheddar cheese. The heat will melt it quickly. Reserve some for garnish… or just dump it in and enjoy.

Notes

  • This is a grilled soup recipe, however, you can achieve a similar result with the oven if you have to. Set your oven to broil and crisp up the veg for a few minutes, checking periodically. Everything will cook at different times, so don’t burn the broccoli!
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Soup

Keywords: poblano broccoli cheddar soup, poblano, chiles, cheddar, grilled broccoli, vegetables, broccoli cheese soup, soup season

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2 Comments

  1. This soup is Amazing!!! I followed the recipe exactly and it couldn’t have turned out any better. It was easy to make and the charred veggies along with the Poblano pepper added a delicate, smoky complexity. Out of Sight!

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