This Roasted Poblano Broccoli Soup is made with roasted poblano peppers, caramelized onions and an entire pound of broccoli for a healthy and comforting soup that's gluten free, dairy free, vegetarian and vegan!
for topping: black pepper, cotija cheese, croutons, plain Greek yogurt or sour cream
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!
*Nutritional information does not include toppings.
Roasted Poblano Broccoli Soup
Amount Per Serving (1 /4th of recipe)
Calories 227Calories from Fat 126
% Daily Value*
Saturated Fat 2g10%
Polyunsaturated Fat 10g
Monounsaturated Fat 10g
Vitamin A 4800IU96%
Vitamin C 155.1mg188%
* Percent Daily Values are based on a 2000 calorie diet.