Heart-Healthy Creamy Roasted Poblano Soup
Indulge in the rich flavors of this Heart-Healthy Creamy Roasted Poblano Soup, a deliciously wholesome twist on a classic favorite. Packed with the smoky essence of roasted poblano peppers, tender russet potatoes, and a bright hint of lime juice, this soup offers a creamy texture without relying on heavy cream—thanks to unsweetened almond milk and low-sodium vegetable broth. Perfect for a nourishing lunch or dinner, this recipe highlights heart-healthy ingredients like olive oil and fresh cilantro, while staying vegetarian-friendly and low in sodium. Easy to prepare and ready in just 45 minutes, this dish is a comforting and flavorful option for those seeking a healthy, flavorful soup recipe. Garnish with vibrant cilantro for a pop of color and serve warm for a soul-soothing meal.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 4 cups Low-sodium vegetable broth
- 1 medium Russet potato
- 1 cup Unsweetened almond milk
- 1 teaspoon Ground cumin
- 1 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl, covering with a lid or plastic wrap to steam for 10 minutes; this will make peeling easier.
While the peppers steam, finely chop the onion and garlic. Peel and dice the potato into small cubes.
Once the peppers are ready, peel off the skins, remove the seeds, and chop the flesh.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and saute until the onion is translucent, about 5 minutes.
Add the chopped potatoes and cumin to the pot, stirring well to coat with the onion mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
Add the roasted poblanos and simmer for another 5 minutes.
Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully blend the soup in batches.
Return the soup to the pot and stir in the almond milk, lime juice, salt, and pepper. Heat through without bringing to a boil.
Adjust seasoning with more salt or pepper to taste, if needed.
Garnish with fresh cilantro before serving and enjoy your heart-healthy soup.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 30.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 626 mg | 48% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3428 mg | 73% | |
*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.
