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Roasted Poblano Soup

This Quick and Healthy Roasted Poblano Soup is packed with the smoky richness of roasted poblano peppers, a creamy base, and a touch of spice, this soup is as satisfying as it is delicious. Whether you’re looking for a cozy meal to warm you up or a light, nutritious dish to enjoy any time of year, this roasted poblano soup is your new go-to recipe!

Serving size

Veggie

Low-Carb

Detox

Ingredients

Fresh:

4 large poblano peppers

1 small onion, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 medium carrot, diced

1 medium potato, sliced

3 cups bone broth (Fond recommended)

1/2 cup unsweetened full fat coconut milk (or regular milk for creaminess)

Fresh cilantro (for topping)

Lime wedges (for topping)

Green onions (for topping)

Staple:

Avocado oil spray

1 tablespoon butter

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, adds heat)

3 teaspoon salt (to taste; using Natural Redmond Real Salt)

2 teaspoon freshly ground black pepper (to taste)

Hot sauce, to taste (for topping)

Tortilla chips or crispy tortilla strips (recommend SIETE Maiz Tortilla Chips) (for topping)

_{Organic non-gmo veggies are linked where available}

Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

Roast the Poblanos:

1. Set your oven to high broil. Slice the poblano peppers in half lengthwise and place them on a baking sheet, skin side up.

2. Slice the potato into ¼-inch slices and arrange on the same pan with the peppers. Spray veggies with avocado oil.

3. Broil on high for about 15 minutes, until the pepper skins char, blacken, and puff up.

Peel and Chop:

4. Once cooled, peel off the pepper skins (they should slide off easily), remove the seeds, and roughly chop the poblanos. Set aside.

Sauté the Vegetables:

5. While the poblanos are roasting, heat a large pot over medium heat and add the butter.

6. Add the onion, carrot, garlic, and zucchini; sauté for 4-5 minutes until softened and fragrant.

Add Spices and Broth:

7. Stir in the cumin, smoked paprika, salt, pepper, and chili powder.

8. Add the roasted poblanos, potato, and bone broth to the pot. Bring to a boil and simmer for 10 minutes.

Blend the Soup:

9. Use an immersion blender to purée the soup until smooth or carefully transfer it to a blender in batches.

10. Stir in the coconut milk and season with salt and pepper to taste.

Serve:

11. Ladle the soup into bowls and garnish with fresh cilantro, green onions, and a squeeze of lime juice. Add a splash of your favorite hot sauce and serve with wholesome tortilla chips.

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