Description
Roasted poblano soup that is bright, herby, a little spicy, and super creamy. Packed with flavor, dairy free, and ready in under 45 minutes.
Ingredients
Units
Scale
- 2 poblano peppers, stems removed
- 4 tomatillos, husks removed
- 1 yellow onion, peeled and quartered
- 1 head of garlic (see notes)
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 large handful of cilantro
- 1 large ripe avocado
- 1/2 cup non-dairy yogurt
- 2 limes, juiced
- 2 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 2 teaspoons salt
Instructions
- Preheat the oven to 425. On a large rimmed baking sheet place poblano peppers, tomatillos, yellow onion, and garlic. Drizzle with olive oil. Roast for 30 minutes, tossing halfway through.
- Place all roasted vegetables into a blender (make sure you get all the juices too!) with 2 cups of veggie broth and blend on high for 1-2 minutes until a mostly smooth consistency.
- Add in the remainder of ingredients and blend on high until very smooth.
- Taste and adjust flavors accordingly.
- Serve topped with more non-dairy yogurt, hot sauce, and cilantro!
Notes
To prepare the garlic for roasting, cut off the top ¼ inch of garlic clove, remove the outermost paper-y layer, place on a small piece of aluminum foil, drizzle with olive oil, and wrap up tightly. After roasting, use a fork or your hands, remove soft roasted garlic from cloves and discard peels.
- Prep Time: 5
- Cook Time: 30
- Category: Main, soup, appetizer
Keywords: roasted poblano soup, poblano soup, cream of poblano soup, creamy poblano soup