Low Fat Creamy Roasted Poblano Soup
Indulge in the smoky, vibrant flavors of this Low Fat Creamy Roasted Poblano Soup, a guilt-free comfort food that’s both healthy and satisfying. This recipe highlights the rich aroma of fire-roasted poblano peppers, blended to silky perfection with a touch of fat-free Greek yogurt for a creamy texture without the extra calories. Infused with warm spices like cumin and brightened with a squeeze of fresh lime juice, this soup strikes the perfect balance of savory, tangy, and slightly spicy. Quick to prepare in just 45 minutes, it’s a heartwarming dish that’s perfect for a weeknight dinner or a cozy starter. Garnish with fresh cilantro for an extra pop of flavor, and enjoy a bowl of wholesome deliciousness that brings the taste of roasted poblano peppers front and center. This low-fat, high-flavor recipe is ideal for anyone seeking a healthy yet indulgent meal.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 1 tablespoon Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon Cumin
- 4 cups Low-sodium chicken broth
- 1 cup Fat-free Greek yogurt
- 0.25 cup, chopped Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 juiced Lime
Instructions
Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with aluminum foil.
Broil the peppers for 6-8 minutes, turning occasionally, until the skins are blackened and blistered.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes.
Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cumin to the pot and cook for an additional 1 minute, or until the garlic is fragrant.
Once the peppers are steamed, peel off the blackened skins, remove the seeds, and chop the flesh of the peppers.
Add the chopped peppers to the pot along with the low-sodium chicken broth. Bring to a simmer.
Reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, work in batches with a stand blender, then return the soup to the pot.
Stir in the fat-free Greek yogurt, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.
Remove from heat and stir in the lime juice before serving.
Ladle the soup into bowls, garnish with additional chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 38.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1867 mg | 40% | |
*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.
