Preheat broiler with oven rack 5 inches from heat. Cut poblano pepper in half lengthwise; remove seeds. Broil pepper halves, skin sides up, on an aluminum foil-lined baking sheet 2 to 3 minutes on each side or until blistered. Place pepper halves in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper halves, and chop.
Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions, and cook, stirring often, 15 minutes. Add celery, jalapeño peppers, and chopped poblano pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 2 minutes. Add tomatoes, broth, and bay leaves. Season with salt and pepper. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from heat, and discard bay leaves. Stir in arugula, basil, and cilantro. Let cool 30 minutes.
Process soup, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce; add salt and pepper to taste. Cover and chill 8 to 24 hours. Ladle chilled soup into serving bowls; top each serving with about 2 Tbsp. Lump Crabmeat Salad.