Mediterranean Diet Creamy Roasted Poblano Soup

Experience the velvety richness of our Mediterranean Diet Creamy Roasted Poblano Soup, a wholesome and flavorful recipe that perfectly balances smoky poblano peppers with creamy, dairy-free almond milk. Packed with nutrient-dense ingredients such as roasted peppers, tender potatoes, fresh cilantro, and a hint of zesty lime, this soup is a comforting yet vibrant dish ideal for cool evenings. The roasted peppers, paired with aromatic cumin and garlic, create a depth of flavor that elevates every spoonful. With a simple prep and hearty, plant-based ingredients, this soup is as healthy as it is delicious, making it a perfect addition to your Mediterranean diet. Serve it as a light dinner or an elegant starter, and don’t forget to garnish with fresh cilantro for a finishing touch!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large poblano peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 1 medium potato
• 4 cups low-sodium vegetable broth
• 1 cup almond milk (unsweetened)
• 0.5 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for 20 minutes, turning halfway through, until the skins are charred and blistered.

Step 2

While the peppers are roasting, dice the onion and mince the garlic cloves. Peel and dice the potato.

Step 3

Once roasted, remove the poblanos from the oven and place them in a bowl covered with a plate or plastic wrap. This will help steam the skins off. Let them sit for 10 minutes.

Step 4

In a large pot, heat olive oil over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.

Step 5

Add the minced garlic and diced potato to the pot, cooking for another 3 minutes.

Step 6

Pour in the vegetable broth, increase the heat to bring it to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are tender.

Step 7

While the soup is simmering, remove the skins, stems, and seeds from the cooled poblano peppers and roughly chop them.

Step 8

Add the chopped poblano peppers, almond milk, cilantro, lime juice, cumin, salt, and pepper to the pot. Stir well to combine.

Step 9

Use an immersion blender to puree the soup until creamy and smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Step 10

Simmer for another 5 minutes, taste, and adjust seasoning if necessary.

Step 11

Serve hot, garnished with additional cilantro or a swirl of almond milk if desired.

Nutrition Facts

Serving size	(1946.7g)

Amount per serving	% Daily Value*
Calories	715.2

Total Fat 39.1g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 4.5mg	0%
Sodium 3406.0mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 28.5g
Protein 10.5g	0%

Vitamin D 100.0IU	0%
Calcium 614.8mg	0%
Iron 6.2mg	0%
Potassium 2919.6mg	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: 47.5%

Protein: 5.7%

Carbs: 46.8%