Paleo Creamy Roasted Poblano Soup

Indulge in the rich, smoky flavors of this Paleo Creamy Roasted Poblano Soup—a wholesome, dairy-free twist on a comforting classic. This recipe highlights fire-roasted poblano peppers paired with velvety coconut milk and nutrient-packed cauliflower, creating a luscious, creamy texture without any cream. Infused with aromatic garlic, onions, and a zing of fresh lime juice, this soup delivers a perfect balance of warmth and brightness. It's naturally gluten-free, Whole30-friendly, and made with simple, real-food ingredients. Ready in just an hour, this healthy yet indulgent soup is perfect as a light meal or a cozy appetizer, garnished with a sprinkle of fresh cilantro for an extra burst of freshness. Embrace the bold, smoky essence of roasted poblanos in every spoonful!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 large Poblano peppers
• 2 tablespoons Coconut oil
• 1 medium Onion
• 4 large Garlic cloves
• 1 small head Cauliflower
• 4 cups Chicken broth
• 1 cup Coconut milk
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cilantro

Directions

Step 1

Preheat the broiler in your oven. Line a baking sheet with foil.

Step 2

Place the poblano peppers on the prepared baking sheet and roast under the broiler for about 5-7 minutes on each side, or until the skins are blackened and blistered.

Step 3

Remove the poblanos from the oven and place them in a large bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes to aid in peeling.

Step 4

While the poblanos steam, heat the coconut oil in a large pot over medium heat.

Step 5

Cut the onion into small dices and add to the pot, cooking for about 5 minutes until they become translucent.

Step 6

Mince the garlic and add to the pot, sautéing for another minute until fragrant.

Step 7

Chop the cauliflower into florets and add to the pot.

Step 8

Pour the chicken broth over the vegetables, bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes until the cauliflower is tender.

Step 9

Once the poblanos are cool enough to handle, peel off the blackened skins, remove the seeds, and roughly chop the peppers. Add them to the pot.

Step 10

Using an immersion blender, or transferring the soup to a blender in batches, blend the mixture until smooth and creamy.

Step 11

Stir in the coconut milk, lime juice, salt, and black pepper. Adjust seasoning to taste if needed.

Step 12

Simmer the soup for another 10 minutes to allow the flavors to meld.

Step 13

Serve hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(2375.2g)

Amount per serving	% Daily Value*
Calories	759.5

Total Fat 31.9g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5162.1mg	0%
Total Carbohydrate 107.0g	0%
Dietary Fiber 21.3g	0%
Total Sugars 58.2g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 309.9mg	0%
Iron 8.0mg	0%
Potassium 4037.9mg	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: 34.5%

Protein: 14.0%

Carbs: 51.5%