Although this recipe doesn't call for roasted poblano peppers, you certainly can roast the peppers before adding them to the soup for a mild, smoky flavor. To roast poblanos, heat your broiler on low and place halved poblano peppers onto a baking sheet. Let the skin blister on all sides of the pepper halves so that you have blackened pieces. Once done, remove from the oven and place in a bowl, and cover with plastic wrap for 5-10 minutes to steam the skin so you can remove it easier. Once the poblano peppers have steamed, cut around the core and remove seeds and stems. Slice into strips, then dice.