Dairy-Free Creamy Roasted Poblano Soup
Elevate your soup game with this Dairy-Free Creamy Roasted Poblano Soup, a velvety, plant-based delight that's bursting with smoky, spicy flavor. Featuring roasted poblano peppers as the star ingredient, this comforting recipe combines the richness of coconut milk with aromatic notes of sautéed onion, garlic, and ground cumin. The charred poblano peppers lend a bold, smoky depth, while a touch of lime juice and fresh cilantro brighten every spoonful. Perfect for a cozy dinner or serving guests, this soup is easy to prepare and naturally gluten-free, offering a satisfying option for those avoiding dairy. Ready in under an hour, it’s guaranteed to become a household favorite for both its flavors and simplicity.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 whole Garlic cloves
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 1 whole Lime
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway through, until charred and blistered on all sides.
While the peppers are roasting, finely chop the onion and garlic cloves.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover it with a lid or plastic wrap to let them steam and cool for 10 minutes.
Peel off the charred skin from the peppers, remove the seeds, and roughly chop the flesh.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté until the onion becomes translucent, about 5-7 minutes.
Add the roasted poblano peppers to the pot, along with the vegetable broth and ground cumin. Bring to a simmer and let it cook for 15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches using a standard blender.
Return the soup to the pot (if using a standard blender) and add the coconut milk, salt, and pepper. Stir well and simmer for another 5 minutes to combine the flavors.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh cilantro leaves and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 65.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3521 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
