Roasted Poblano and Cheddar Soup
User Reviews
4
3 reviews
Good
Roasted Poblano and Cheddar Soup
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This makes a total of 4 (1.12-cup) servings of Roasted Poblano and Cheddar Soup. Each serving comes out to be 241.5 Calories, 16.88 g Fat, 10.41 g Net Carbs, and 10.66 g Protein.
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Ingredients
- 2 poblano pepper medium
- ½ cauliflower broken into pieces, medium
- 2.5 cups vegetable stock
- 1 tablespoon butter
- ¼ cup onion diced
- ¼ cup sour cream
- 1 cup cheddar cheese shredded, 2 tablespoons
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Instructions
- Set the broiler to high and arrange the poblano peppers on a baking sheet.
- Roast, turning occasionally for even cooking, until the skins are dark and the peppers are tender.
- Place peppers in a container with a lid and seal to cool. Set aside while you prepare the soup base.
- Steam cauliflower florets on the stove top or in a silicone steamer case until very tender. Approximately 5 minutes in the microwave or 7-10 on the stove top.
- Using a high speed blender or food processor, puree steamed cauliflower and 1 cup stock. Drizzle in the remaining stock and continue to puree until the mixture is a smooth consistency.
- Heat butter and onion over medium heat in a soup pot until the onion is translucent.
- Add half the cauliflower puree, sour cream, and cheese to the pot and stir until thickened. Reduce to low heat.
- Remove the skin and seeds from the cooled poblano peppers and dice, reserving about 1 tablespoon to garnish the finished soup.
- Pour the remaining cauliflower puree and diced peppers into the soup pot. Return heat to medium and simmer for about 5 minutes.
- Stir in the garlic powder, smoked paprika and cumin and remove from heat. Serve hot and top with reserved peppers and optional shredded cheese.
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User Reviews
Overall Rating
4
3 reviews
Good
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