Heart-Healthy Creamy Roasted Poblano Soup

Warm up with a bowl of Heart-Healthy Creamy Roasted Poblano Soup, a velvety, nutrient-packed dish that combines smoky, fire-roasted poblano peppers with creamy almond milk for a guilt-free indulgence. This wholesome soup uses low-sodium vegetable broth and a russet potato to create a luscious base without heavy creams, making it perfect for heart-conscious eaters. Infused with aromatic cumin, garlic, and a splash of zesty lime juice, each spoonful delivers a harmonious balance of flavors. Quick and easy to prepare in under an hour, this satisfying recipe is perfect for a comforting lunch or light dinner. Garnish with fresh cilantro for a vibrant finish and serve with a wedge of lime for added brightness. Whether you’re meal-prepping or enjoying a cozy night in, this roasted poblano soup is a delicious way to nourish your body and soul.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 Garlic cloves
• 4 cups Low-sodium vegetable broth
• 1 medium Russet potato
• 1 cup Unsweetened almond milk
• 1 teaspoon Ground cumin
• 1 cup Fresh cilantro
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally, until the skins are charred and blistered.

Step 3

Remove the peppers from the oven and place them in a bowl, covering with a lid or plastic wrap to steam for 10 minutes; this will make peeling easier.

Step 4

While the peppers steam, finely chop the onion and garlic. Peel and dice the potato into small cubes.

Step 5

Once the peppers are ready, peel off the skins, remove the seeds, and chop the flesh.

Step 6

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and saute until the onion is translucent, about 5 minutes.

Step 7

Add the chopped potatoes and cumin to the pot, stirring well to coat with the onion mixture.

Step 8

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.

Step 9

Add the roasted poblanos and simmer for another 5 minutes.

Step 10

Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully blend the soup in batches.

Step 11

Return the soup to the pot and stir in the almond milk, lime juice, salt, and pepper. Heat through without bringing to a boil.

Step 12

Adjust seasoning with more salt or pepper to taste, if needed.

Step 13

Garnish with fresh cilantro before serving and enjoy your heart-healthy soup.

Nutrition Facts

Serving size	(2051.5g)

Amount per serving	% Daily Value*
Calories	733.6

Total Fat 33.8g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 3162.6mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 15.2g	0%
Total Sugars 30.3g
Protein 13.9g	0%

Vitamin D 87.8IU	0%
Calcium 625.5mg	0%
Iron 8.2mg	0%
Potassium 3427.8mg	0%

*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.

Source of Calories

Fat: 39.9%

Protein: 7.3%

Carbs: 52.8%