Low Sodium Roasted Poblano Soup

Total time1 hr 5 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

6 poblano peppers (about 1.5 lb total)
Fresh Poblano Pepper Fresh Poblano Peppers Poblano/Pasilla Peppers - 0.25 Lb Poblano/Pasilla Peppers PRODUCE Poblano Pepper
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1 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano
1 cup frozen or fresh corn kernels
3 cups low-sodium chicken broth
¾ cup heavy cream
1 tbsp fresh lime juice
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

¼ cup sour cream (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the poblano peppers on a baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 15–18 minutes total.
2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Roughly chop the roasted pepper flesh and set aside.

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