Vegetarian Creamy Roasted Poblano Soup

Warm, smoky, and irresistibly creamy, this Vegetarian Creamy Roasted Poblano Soup is the ultimate comfort food with a bold twist. Featuring the rich, roasted flavor of poblano peppers blended into a silky base of potato, vegetable broth, and a touch of half-and-half, this soup is deeply satisfying yet entirely meat-free. Aromatic garlic and sautéed onion lay the flavor foundation, while fresh cilantro and a tangy splash of lime brighten the dish perfectly. Ready in under an hour, this easy-to-make soup is great for weeknights or as an impressive starter for guests. Whether you’re craving a cozy bowl of warmth or highlighting the vibrant flavor of roasted poblanos, this recipe delivers a spoonful of delight with every bite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 whole Garlic cloves
• 4 cups Vegetable broth
• 1 medium Potato
• 1 cup Half-and-half
• 0.5 cup Cilantro
• 1 whole Lime
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for about 8-10 minutes, turning occasionally, until the skin is charred and blistered.

Step 2

Remove the peppers from the oven and transfer them to a bowl. Cover with a plate or plastic wrap and let them steam for 15 minutes. This will make it easier to peel off the skin.

Step 3

While the peppers are steaming, dice the onion and mince the garlic cloves.

Step 4

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

Step 5

Peel the charred skin off the steamed poblano peppers. Remove the seeds and stem, then roughly chop the peppers.

Step 6

Add the chopped poblano peppers and diced potato to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil.

Step 7

Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.

Step 8

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.

Step 9

Return the pot to low heat and stir in the half-and-half. Season with salt and black pepper.

Step 10

Finely chop the cilantro and stir it into the soup. Squeeze the juice of one lime into the soup and stir well.

Step 11

Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1955.2g)

Amount per serving	% Daily Value*
Calories	1295.0

Total Fat 71.6g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 8.8g
Cholesterol 86.1mg	0%
Sodium 5053.6mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 25.5g	0%
Total Sugars 49.5g
Protein 33.4g	0%

Vitamin D 0IU	0%
Calcium 501.3mg	0%
Iron 8.5mg	0%
Potassium 3954.2mg	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: 47.4%

Protein: 9.8%

Carbs: 42.8%