Keto Creamy Roasted Poblano Soup
Warm, smoky, and irresistibly creamy, this Keto Creamy Roasted Poblano Soup is a flavor-packed dish that's perfect for chilly evenings or anytime you're craving a comforting bowl of low-carb goodness. Roasted poblano peppers are the star of this recipe, imparting a subtle heat and rich smokiness, while a blend of heavy cream and cream cheese creates an indulgently velvety texture. Aromatic garlic, sautéed onions, and a hint of cumin add layers of depth, perfectly balanced with the tangy brightness of fresh lime juice and fragrant cilantro. Ready in under an hour, this keto-friendly soup is ideal for meal prep or serving at dinner parties, delivering restaurant-quality flavor with minimal effort. Whether you're following a ketogenic diet or just love bold, satisfying soups, this dish is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium Onion
- 4 large Garlic cloves
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro
- 1 large Lime
Instructions
Preheat your oven's broiler and position the rack about 6 inches from the heat source.
Line a baking sheet with aluminum foil and place the poblanos on it. Broil for 6-8 minutes, turning them every 2-3 minutes, until the skins are blackened and blistered.
Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes. This will make it easier to peel off the skins.
While the peppers are steaming, finely chop the onion and garlic.
Peel the peppers, remove the stems, seeds, and membranes, and then roughly chop the flesh.
In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent.
Add the garlic and cumin and cook for another minute until fragrant.
Pour in the chicken broth, add the roasted poblano, salt, and black pepper. Bring to a simmer, reduce heat to low, and cook for 15 minutes.
Blend the soup using an immersion blender or in batches using a countertop blender until smooth.
Return the pot to low heat, add the heavy cream and cream cheese, and stir until the cheese is fully melted and integrated.
Adjust seasoning with salt and pepper to taste.
Serve the soup hot, garnished with chopped cilantro and a squeeze of lime juice.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 31.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2564 mg | 55% | |
*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.
