Roasted Poblano Broccoli Soup
User Reviews
4.7
Roasted Poblano Broccoli Soup
Description
This soup starts by slowly cooking sliced onions and garlic with salt in olive oil to develop sweetness and depth. Meanwhile, broccoli florets and whole poblano peppers are roasted until tender and lightly charred, enhancing their flavors. The peppers are peeled to remove skins and seeds before chopping and adding to the pot with the onions and broccoli.
Broth is added and brought to a boil, then the entire mixture is blended with fresh cilantro and fresh lime juice until smooth, resulting in a vibrant green soup with a balance of earthy, smoky, and citrus notes. Black pepper seasoning adjusts the spice level.
Serve the soup topped with crumbled cotija cheese and croutons for texture and Greek yogurt or sour cream for creaminess. It works well as a light lunch or starter and highlights the combination of roasted vegetables and fresh herbs.
Ingredients
- 2 medium onion sliced
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 4 tablespoons olive oil divided
- 1 pound broccoli about 7 cups, florets
- 1 pound poblano pepper about 2 1/2 large peppers or 5 medium peppers
- 4 cups broth (vegetable or chicken is best)
- 1/2 cup cilantro
- 1 lime juiced (about 2 tablespoons of juice
- black pepper for topping; plain Greek yogurt or sour cream
- cotija cheese
- croutons
- Greek yogurt
Instructions
- Heat a large dutch oven or pot over medium-low heat. Add olive oil, onions, garlic and salt. Mix together, cover and cook for 30 minutes, stirring occasionally to make sure the onions aren't sticking to the bottom of the pot. Remove from heat when finished.
- While onions are cooking, preheat oven to 375 degrees F.
- Line a large baking sheet with aluminum foil. Place broccoli florets and whole peppers on the baking sheet. Roast for 20 minutes, stirring the broccoli halfway through cooking.
- Remove from oven and add broccoli to dutch oven. Place the peppers in a large bowl, cover and let sit for 5 minutes. Peel the skin off the peppers as much as you can, cut off the tops and discard the seeds and any big veins. Roughly chop and add to dutch oven.
- Add 4 cups of broth, turn on high and bring to a boil.
- Carefully transfer contents to a large blender (best to do this in 2 batches) and add cilantro and lime juice. Blend until smooth.
- Taste and season with more salt. It will need way more than you think.
- Serve with black pepper, cotija cheese, a dollop of plain greek yogurt or sour cream and croutons. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 227kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Potassium | 857mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4800IU | 96% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 90mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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