Hopefully your New Year celebrations were filled with family, friends, and love! If you are feeling anything like we are, you’re probably looking for some low-calorie dishes to make after the holidays. Trust me, you are in the right place! This Roasted Poblano Soup was inspired by the new year and the cold weather. It’s a simple recipe, but it has quickly become one of our favorites. If you aren’t a fan of spicy foods, you don’t need to worry. Poblano peppers are very mild and the lime juice gives this soup a beautiful, tangy flavor. We are all in need of a warm, healthy recipe and this is it!
Trust me, you need this soup in your life. When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how your recipe turns out for you!
Roasted Poblano Pepper Soup
- 5 poblano peppers
- 3 tbsp butter unsalted
- 1 yellow onion diced
- 3 garlic cloves minced
- 3 tbsp all purpose flour
- 4 cups vegetable stock
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 lime juiced
- cilantro stems chopped
- cilantro leaves chopped
- radishes sliced
- hot sauce
- sour cream
- tortilla chips
- Preheat oven to 400° F.
- Place poblano peppers on a baking tray. Bake for 30 minutes, flipping after 15 minutes.
- In a large dutch oven or soup pot, melt the butter.
- Add the garlic and saute for 1-2 minutes, until fragrant. Add the onion and saute for 5-7 minutes, until fragrant.
- Add flour and mix continuously for 1-2 minutes. The mixture should become thick.
- Add vegetable broth, salt, and ground black pepper. Bring to a simmer and cook for 8-10 minutes.
- Pull off any loose skin from the poblano peppers. De-stem, de-seed, and roughly chop the peppers. Then, add them to the soup pot and blend using an immersion blender.
- Add lime juice and cilantro stems.
- Serve hot with garnishes and enjoy!