Easy Low-Carb Poblano Pepper Soup

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    55 min

  • ready time

    ready time

    1 h 20 min

Easy Low-Carb Poblano Pepper Soup

If you're looking for Low-Carb Fall soup recipes perfect for the entire family, try our creamy Poblano Pepper soup. This hearty soup is a fantastic combination of flavors you can enjoy with your loved ones. Roasted peppers and cumin enhance the flavors of this soup, while the chili adds a fantastic spicy twist you will enjoy. This savory soup is truly filling, making it perfect as a main course paired with a side salad or as an appetizer. Garnish the soup with some freshly chopped cilantro and a dollop of sour cream. Enjoy!

Can I prepare this soup in advance?

Absolutely! This is a fantastic recipe to prepare in advance and keep in your fridge for a quick meal or snack. You can store it in the refrigerator for a few days or freeze it for up to 3 months.

Can I use some other type of cheese?

Absolutely! You can substitute Monterey Jack with the same amount of Mexican cheese, cheddar, or gouda.

  • Net Carbs

    7.7 g

  • Fiber

    4.4 g

  • Total Carbs

    12.2 g

  • Protein

    8.2 g

  • Fats

    20.5 g

254 cals

Easy Low-Carb Poblano Pepper Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Poblano peppers

    Poblano peppers

    4 each

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Salt

    Salt

    0.25 tsp

  • Butter

    Butter

    1 tbsp

  • Onion

    Onion

    50 g

  • Hot chili peppers, green, raw

    Hot chili peppers, green, raw

    7 g

  • Garlic

    Garlic

    4 clove

  • Cumin, ground

    Cumin, ground

    2 tsp

  • Chicken broth

    Chicken broth

    3 cup

  • Avocado

    Avocado

    1 each

  • Parsley, fresh

    Parsley, fresh

    0.25 cup, chopped

  • Sour cream

    Sour cream

    1 cup

  • Monterey Jack cheese

    Monterey Jack cheese

    0.5 cup, shredded

  • Black pepper

    Black pepper

    0.25 tsp

  • Coriander leaf, fresh

    Coriander leaf, fresh

    0.25 cup

Recipe Steps

steps 9

1 h 20 min

  • Step 1

    Wash and pat dry the peppers. Cut each in half and remove the seeds. Roughly chop the peppers and add to a bowl. (We strongly recommend wearing gloves to protect your hands while handling the peppers.) Add the olive oil and salt. Toss to combine.
    Step 1
  • Step 2

    Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Transfer the peppers to the prepared baking tray and bake for 25-30 minutes. When done, remove them from the oven and set them aside.
    Step 2
  • Step 3

    Peel and finely chop the onions. Slice the chili pepper and remove the seeds. Peel and finely chop the garlic. Melt the butter in a large pan over medium heat. Add the onions, garlic, and chili. Stir well and cook for 5-6 minutes.
    Step 3
  • Step 4

    Add the roasted peppers and cumin (you may adjust the amount of cumin powder to taste). Stir well and cook for another 2-3 minutes.
    Step 4
  • Step 5

    Pour in the broth and reduce the heat to medium-low. Gently simmer for another 8-10 minutes. Stir occasionally.
    Step 5
  • Step 6

    Roughly chop the parsley. Peel and chop the avocado. Add the parsley, avocado, and sour cream to the pan. Stir well and cook for 2-3 minutes.
    Step 6
  • Step 7

    Remove from the heat and transfer to a blender. Pulse until completely smooth. Optionally, add a drizzle of olive oil.
    Step 7
  • Step 8

    Return the soup to the pan. Shred the cheese and add it to the pan. Sprinkle with black pepper and stir all well. Cover with a lid and let the cheese melt.
    Step 8
  • Step 9

    Transfer the soup to serving bowls. Optionally, garnish with some fresh cilantro and sour cream. Serve immediately or store for later. Enjoy!
    Step 9