Vegetarian Creamy Roasted Poblano Soup
Discover the bold and smoky flavors of this Vegetarian Creamy Roasted Poblano Soup—a comforting blend of charred poblano peppers, creamy half-and-half, and hearty potatoes, topped off with a refreshing splash of lime juice and aromatic cilantro. Perfect for weeknight dinners or entertaining, this velvety soup delivers depth with the richness of roasted peppers and the zing of fresh herbs. Whether you're savoring it as a cozy main or pairing it with your favorite crusty bread, this easy-to-follow recipe is both nourishing and irresistible. With only 20 minutes of prep and packed with vibrant ingredients, it's a must-try for anyone craving a plant-based twist on classic creamy soups!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 4 cups Vegetable broth
- 1 medium Potato
- 1 cup Half-and-half
- 0.5 cup Cilantro
- 1 whole Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for about 8-10 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover with a plate or plastic wrap and let them steam for 15 minutes. This will make it easier to peel off the skin.
While the peppers are steaming, dice the onion and mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Peel the charred skin off the steamed poblano peppers. Remove the seeds and stem, then roughly chop the peppers.
Add the chopped poblano peppers and diced potato to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Return the pot to low heat and stir in the half-and-half. Season with salt and black pepper.
Finely chop the cilantro and stir it into the soup. Squeeze the juice of one lime into the soup and stir well.
Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 49.5 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3954 mg | 84% | |
*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.
