Ingredients
- 4 Poblano peppers
- 1 Yellow onion, chopped
- 3 Garlic cloves, minced
- 4 cups Low-sodium vegetable broth
- 1 cup Heavy cream (or non-dairy alternative)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 Lime, juiced
- 2 tbsp Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Place the poblanos on a baking sheet and roast for 20-25 minutes, turning occasionally until charred.
- Once roasted, place the poblanos in a bowl and cover with plastic wrap to steam.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 5-7 minutes.
- Peel the skins off the cooled poblanos, remove seeds, and chop into bite-sized pieces.
- Add the roasted poblanos, vegetable broth, and spices to the pot. Simmer for 15 minutes.
- Blend the soup until smooth, using an immersion blender or transferring to a blender in batches.
- Return the blended soup to low heat, stir in the cream, and add lime juice.
- Serve warm, garnished with lime zest, chopped cilantro, or a dollop of sour cream.
Notes
Feel free to substitute poblanos with mild peppers like Anaheim or use coconut milk instead of cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian