Sugar-Free Creamy Roasted Poblano Soup
Dive into a bowl of rich and flavorful comfort with our Sugar-Free Creamy Roasted Poblano Soup, a guilt-free indulgence packed with smoky depth and creamy texture. This recipe highlights roasted poblano peppers, carefully charred to perfection, then blended with aromatic sautéed onion, garlic, and a luscious swirl of heavy cream for a smooth, velvety finish. Enhanced with hints of cumin and brightened with fresh cilantro, this soup is both wholesome and satisfying, making it an ideal choice for those seeking a sugar-free option without compromising on taste. Serve this quick and easy recipe with optional garnishes like sliced avocado and lime wedges to elevate its vibrant flavors. Perfect for cozy evenings, this roasted poblano soup is a celebration of bold, hearty ingredients combined in perfect harmony.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup chopped Fresh cilantro
- 1 sliced Avocado (optional, for garnish)
- as needed Lime wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and drizzle with 1 tablespoon of olive oil, ensuring they are well coated.
Roast the peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skins are blistered and charred.
Once roasted, remove the peppers from the oven and place them in a bowl covered with a clean kitchen towel or plastic wrap. Let them steam for about 10 minutes to make peeling easier.
Carefully peel the skins off the poblano peppers and remove the seeds. Roughly chop the peeled peppers.
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the chopped roasted poblanos to the pot along with the vegetable broth.
Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the heavy cream, cumin, salt, and black pepper. Heat the soup until just warm, about 5 minutes.
Remove from heat and stir in the chopped fresh cilantro.
Serve the soup hot, garnished with sliced avocado and lime wedges, if desired.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 35.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3294 mg | 70% | |
*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.
