Nickel Allergy Friendly Roasted Poblano Soup

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Roasted Poblano Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 poblano peppers (about 1.5 lb total)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!