I went up to Dallas to visit my parents a few weeks ago and we went to a Mexican restaurant for lunch. We were the only people in the entire restaurant because it was like 11:00am. The staff was super kind and the manager brought us out a sampler of all their house made soups and one of the soups they brought us was a creamy poblano soup. That single spoonful was the best thing I had that entire meal. I got home and was determined to make a roasted poblano soup just as good, but with no dairy.
This soup starts out similar to a roasted salsa recipe. Toss poblano peppers, tomatillos, onion, and garlic with olive oil and spread on a baking sheet.
If you’ve never roasted an entire head of garlic this way, it’s simple. Cut off the top 1/4 inch of the entire head of garlic which will expose the ends of the garlic cloves. Remove as much of the papery outside layer as you can. Place the entire head of garlic onto a small piece of foil and drizzle with olive oil. Fold up the garlic so it’s completely wrapped in foil and place it on the baking sheet with the rest of the vegetables. If you are a visual learner, Feel Good Foodie’s has a great step by step tutorial on their site!
Preparing and Serving – Roasted Poblano Soup
Roast the vegetables in the oven for about 30 minutes at 425 degrees until blistered and soft. Throw all the roasted vegetables and their juices into a blender with veggie broth and blend until smooth.
I considered a wide variety of non-dairy options that would make this a creamy soup. Avocado is perfect in this because it adds a ton of creaminess without the dairy and is perfectly bright green.
Add in a huge handful of cilantro and a bunch of lime juice for brightness. And Worcestershire sauce, sugar, and salt to balance it all out. The soup comes out creamy, slightly spicy, bright, and so comforting.
I served it with tortilla chips to dunk into the soup and a side of black beans for a little protein.Print