Description
A creamy, smoky, and comforting roasted poblano soup that’s perfect for cozy nights.
Ingredients
4 roasted poblano peppers (peeled and chopped)
1 medium onion, diced
3 garlic cloves, minced
3 cups vegetable broth
1 cup heavy cream or coconut milk
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Roast the poblano peppers until charred and peel the skins.
2. Heat olive oil in a pot and sauté onion and garlic until fragrant.
3. Add roasted poblanos and broth, simmer for 10–15 minutes.
4. Blend until smooth and return to pot.
5. Stir in cream or coconut milk.
6. Season with salt and pepper, then serve warm.
Notes
You can freeze leftovers for up to 3 months.
For a dairy-free version, substitute coconut milk for cream.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Cozy Roasted Poblano Soup, creamy soup, easy dinner