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prep time
25 min
cook time
55 min
ready time
1 h 20 min
Easy Low-Carb Poblano Pepper Soup
If you're looking for Low-Carb Fall soup recipes perfect for the entire family, try our creamy Poblano Pepper soup. This hearty soup is a fantastic combination of flavors you can enjoy with your loved ones. Roasted peppers and cumin enhance the flavors of this soup, while the chili adds a fantastic spicy twist you will enjoy. This savory soup is truly filling, making it perfect as a main course paired with a side salad or as an appetizer. Garnish the soup with some freshly chopped cilantro and a dollop of sour cream. Enjoy!
Can I prepare this soup in advance?
Absolutely! This is a fantastic recipe to prepare in advance and keep in your fridge for a quick meal or snack. You can store it in the refrigerator for a few days or freeze it for up to 3 months.
Can I use some other type of cheese?
Absolutely! You can substitute Monterey Jack with the same amount of Mexican cheese, cheddar, or gouda.
Net Carbs
7.7 g
Fiber
4.4 g
Total Carbs
12.2 g
Protein
8.2 g
Fats
20.5 g
254 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano peppers
4 each
Extra virgin olive oil
1 tbsp
Salt
0.25 tsp
Butter
1 tbsp
Onion
50 g
Hot chili peppers, green, raw
7 g
Garlic
4 clove
Cumin, ground
2 tsp
Chicken broth
3 cup
Avocado
1 each
Parsley, fresh
0.25 cup, chopped
Sour cream
1 cup
Monterey Jack cheese
0.5 cup, shredded
Black pepper
0.25 tsp
Coriander leaf, fresh
0.25 cup
Recipe Steps
steps 9
1 h 20 min
Step 1
Wash and pat dry the peppers. Cut each in half and remove the seeds. Roughly chop the peppers and add to a bowl. (We strongly recommend wearing gloves to protect your hands while handling the peppers.) Add the olive oil and salt. Toss to combine.Step 2
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Transfer the peppers to the prepared baking tray and bake for 25-30 minutes. When done, remove them from the oven and set them aside.Step 3
Peel and finely chop the onions. Slice the chili pepper and remove the seeds. Peel and finely chop the garlic. Melt the butter in a large pan over medium heat. Add the onions, garlic, and chili. Stir well and cook for 5-6 minutes.Step 4
Add the roasted peppers and cumin (you may adjust the amount of cumin powder to taste). Stir well and cook for another 2-3 minutes.Step 5
Pour in the broth and reduce the heat to medium-low. Gently simmer for another 8-10 minutes. Stir occasionally.Step 6
Roughly chop the parsley. Peel and chop the avocado. Add the parsley, avocado, and sour cream to the pan. Stir well and cook for 2-3 minutes.Step 7
Remove from the heat and transfer to a blender. Pulse until completely smooth. Optionally, add a drizzle of olive oil.Step 8
Return the soup to the pan. Shred the cheese and add it to the pan. Sprinkle with black pepper and stir all well. Cover with a lid and let the cheese melt.Step 9
Transfer the soup to serving bowls. Optionally, garnish with some fresh cilantro and sour cream. Serve immediately or store for later. Enjoy!
