Sugar-Free Creamy Roasted Poblano Soup

Savor the smoky allure of Sugar-Free Creamy Roasted Poblano Soup, a rich and velvety dish perfect for cozy nights or elegant gatherings. This wholesome recipe showcases roasted poblano peppers, bringing their signature charred depth to every spoonful, complemented by aromatic garlic, sautéed onions, and a touch of ground cumin. Blended to silky perfection with creamy vegetable broth and a splash of heavy cream, this comforting soup is naturally sugar-free, making it a guilt-free indulgence. Finished with fresh cilantro, optional avocado slices, and zesty lime wedges, it’s a flavorful, low-carb option that's as vibrant as it is satisfying. Ready in just an hour, this delightful recipe serves four and pairs beautifully with a crisp salad or warm crusty bread.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 2 tablespoons Olive oil
• 1 medium, chopped Yellow onion
• 3 minced Garlic cloves
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup chopped Fresh cilantro
• 1 sliced Avocado (optional, for garnish)
• 0 as needed Lime wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the poblano peppers on a baking sheet and drizzle with 1 tablespoon of olive oil, ensuring they are well coated.

Step 3

Roast the peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skins are blistered and charred.

Step 4

Once roasted, remove the peppers from the oven and place them in a bowl covered with a clean kitchen towel or plastic wrap. Let them steam for about 10 minutes to make peeling easier.

Step 5

Carefully peel the skins off the poblano peppers and remove the seeds. Roughly chop the peeled peppers.

Step 6

In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Step 7

Add the chopped onion and sauté for about 5 minutes until softened.

Step 8

Add the minced garlic and sauté for an additional minute until fragrant.

Step 9

Add the chopped roasted poblanos to the pot along with the vegetable broth.

Step 10

Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 11

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Step 12

Stir in the heavy cream, cumin, salt, and black pepper. Heat the soup until just warm, about 5 minutes.

Step 13

Remove from heat and stir in the chopped fresh cilantro.

Step 14

Serve the soup hot, garnished with sliced avocado and lime wedges, if desired.

Nutrition Facts

Serving size	(1794.5g)

Amount per serving	% Daily Value*
Calories	1663.7

Total Fat 125.9g	0%
Saturated Fat 55.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 240mg	0%
Sodium 4743.8mg	0%
Total Carbohydrate 102.6g	0%
Dietary Fiber 25.3g	0%
Total Sugars 35.8g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 250.8mg	0%
Iron 9.3mg	0%
Potassium 3293.7mg	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: 69.1%

Protein: 5.9%

Carbs: 25.0%