Ingredients
Scale
- 3 large Poblano Peppers
- 1 medium Sweet Onion, diced
- 4 cloves Garlic, minced
- 1 can (14.5 oz) Fire-Roasted Tomatoes
- 4 cups Low-Sodium Vegetable Broth
- 8 oz Cream Cheese, softened
- 1 cup Shredded Cheddar or Monterey Jack Cheese
- Fresh Cilantro (optional)
Instructions
- Preheat your oven to 450°F (230°C). Roast poblano peppers on a baking sheet for about 20 minutes until blistered and blackened. Let cool before peeling.
- In a large pot over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in fire-roasted tomatoes and vegetable broth; bring to a gentle simmer while scraping any bits from the pot.
- Peel and chop roasted peppers; add to the pot with softened cream cheese. Stir until well combined.
- Simmer on low heat for 10-15 minutes, then stir in shredded cheese until melted. Serve hot, garnished with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: For added sweetness and texture, consider incorporating corn into the soup. You can also experiment with different types of cheese based on your preferences.