Cantina Del Rio Poblano Soup

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Reader Kate B. and her husband loved this soup/sauce from Cantina Del Rio, a now-defunct Bob Evan’s concept. Bob Evan’s corporate graciously provided the recipe, originally created by executive chef Phillip Torres. It’s very rich, including both butter and cream; a small serving goes a long way. The roasted peppers add nice heat.

Makes 1 ½ gallons; 27 servings


  • 8 large poblano peppers, roasted and diced to make at least 3 cups
  • 1 1/2 lbs butter (one box plus one stick)
  • 2 cups flour
  • 3 qts chicken stock
  • 1/2 cup chicken bouillon granules
  • 1/2 Tbsp beef bouillon granules
  • 2 Tbsp granulated garlic
  • 2 Tbsp cumin
  • 2 Tbsp black pepper
  • 2 1/2 cups cream
  • 1 cup celery, chopped
  • 1 cup yellow onion, diced
  • 1/2 cup cilantro
  • 8 avocados sliced


  1. Wearing gloves, halve and seed poblano peppers. Place in roasting pan and roast at 350 uncovered until cooked through. Cool. Dice.
  2. Melt 1 lb of butter and cook with flour, stirring often until flour is toasted, about 4 minutes
  3. Add chicken stock and heat to boiling. Add bouillon granules. Cook over medium high heat for 10 minutes.
  4. Add spices and cream. Lower heat to medium.
  5. Meanwhile, in separate saute pan, melt remaining stick of butter and saute onion and celery until soft. Add to pot with peppers and simmer for 15 minutes.
  6. Remove from heat and blend using immersion blender until smooth, about 5 minutes.
  7. If serving immediately, garnish with thin sliced avocado, cilantro sprigs and tiny dollops of cream. If storing, chill soup in ice bath. Then transfer to storage containers.

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