Making Chile Relleno Soup can be broken down into easy-to-follow steps. Here’s how to create this delicious dish:

1. Roast the Peppers: Preheat your oven to 450°F (232°C). Place the poblanos on a baking sheet and roast for about 20 minutes, turning once, until the skin is blistered and charred.
2. Steam the Peppers: Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for about 10 minutes. This will make peeling easier.
3. Peel the Peppers: After steaming, carefully peel off the charred skin and remove the seeds and stems. Chop the peppers into small pieces and set aside.
4. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
5. Add the Tomatoes: Stir in the can of diced tomatoes, including the juice. Cook for 3–4 minutes until the tomatoes have softened.
6. Incorporate Broth and Spices: Pour in the vegetable or chicken broth, then add the roasted poblanos, ground cumin, and smoked paprika. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
7. Blend the Soup: Use an immersion blender to blend the soup until smooth (or carefully transfer it to a traditional blender in batches). If you prefer a chunkier texture, blend only half.
8. Add Cream and Cheese: Stir in the heavy cream and shredded cheeses until melted and incorporated. Let it simmer for an additional 5 minutes. Adjust seasoning if necessary.
9. Serve: Remove the soup from heat. Ladle into bowls and garnish with fresh cilantro or parsley.