Description
A smoky, velvety poblano soup that’s comforting, rich, and weeknight-easy.
Ingredients
Scale
- 4 Poblano peppers (roasted & peeled)
- 1 Onion
- 3 cloves Garlic
- 1 cup Heavy cream (or coconut cream)
- 2 tablespoons Olive oil
- 4 cups Vegetable or chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- Salt & black pepper to taste
- 2 tablespoons Lime juice
- Fresh cilantro (for garnish)
Instructions
- Roast poblano peppers until charred; steam, peel, and remove seeds.
- Sauté onion in olive oil until soft, then add garlic.
- Add roasted poblanos, cumin, and smoked paprika; stir until fragrant.
- Pour in broth and simmer for 15 minutes.
- Blend until smooth and creamy.
- Stir in cream and lime juice; adjust seasoning and gently reheat.
Notes
- For a vegan option, use coconut cream instead of heavy cream.
- Adjust the amount of lime juice based on your taste preference.
- Garnish with fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg