Low Iodine Roasted Poblano Soup
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Learn more →Ingredients
4 servings
- 6 poblano peppers (about 1.5 lb total)
- 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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp fresh lime juice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup sour cream (optional)
Can be omittedsour cream
- 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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