This creamy, cheesy, and mildly spicy keto soup is perfect for chilly days—it’s like comfort in a bowl!
Prep Time: 10 minutes
Recipe Makes 5 Servings
Cooking Time: 20 minutes
Total Time: 30 minutes
Difficulty Level: Easy
– 5 large poblano peppers or 7 small – ¼ cup + 2 tablespoons avocado oil – 1 medium onion chopped – 1 jalapeno minced – 6 cloves garlic minced – ¼ cup chopped cilantro – ½ teaspoon white pepper – 4 cups vegetable broth – 1 cup almond milk or other non-dairy alternative or heavy cream if not vegan – 4 ounces cream cheese – 1 teaspoon sea salt
– ½ cup pico de gallo – 1 cup shredded cabbage we used a cabbage, cilantro and jalapeno blend – 1 avocado
Roast poblano peppers over a gas burner or under the broiler for 5 minutes, turning until charred. Cool in a sealed container, then peel, deseed, and chop.
In a Dutch oven, heat avocado oil over medium, then cook onion, jalapeno, garlic, and cilantro for 4-5 minutes. Add white pepper and salt, cooking another 30 seconds.
Pour in vegetable broth and almond milk. Simmer, add chopped poblanos, and cook for 10 minutes.
Stir in vegan cream cheese, taste, and adjust salt. Optionally, blend slightly for a creamier texture. Serve topped with pico de gallo and avocado slices.
Try this flavorful Chile Relleno Soup tonight for a warm, satisfying meal!