Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast poblano peppers under a broiler or on a grill until blackened, then place in a plastic bag to steam. Peel and chop the peppers.
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add diced tomatoes, roasted peppers, spices, and vegetable broth to the pot. Bring to a boil.
- Reduce heat and simmer for 15 minutes. Use an immersion blender to blend the soup until smooth.
- Stir in shredded cheese until melted. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro and extra cheese if desired.
Notes
- For extra spice, add chopped jalapeños.
- Consider topping with sour cream or avocado slices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg