This cheesy keto roasted poblano cheddar soup is so filling and hearty. Try this tasty recipe for a flavorful and amazing low carb soup. Made with white cheddar, it looks as gorgeous as it tastes!
Table of Contents
How do I make roasted poblano peppers?
To roast/char your poblano peppers,
- Cut them in thirds length-wise and de-seed.
- Place onto a non-stick baking sheet in the oven at 425°F.
- Rub the sides of the pepper generously with oil in place on baking sheet. Roast for 6 to 8 minutes.
- Remove char / blisters.
How do I make keto/low carb roasted poblano cheese soup?
To make this rich and creamy vegetarian soup, I first place the poblano slices into a blender with one cup of half-and-half.
Next, you’ll blend until ingredients are incorporated.
Then, add all ingredients to your pot of cream cheese butter, white cheddar, and almond milk.
Consistently stir the soup, making sure nothing sticks.
Are poblano peppers spicy?
Poblano peppers are not spicy, however, they are very flavorful.
Poblanos are like a more interesting bell pepper, yet not hot enough to be a jalapeño.
Love poblanos? Also try our creamy chicken poblano cauliflower soup or beef-Stuffed Poblano Peppers. This recipe was inspired by The Stay at Home Chef’s White Cheddar Poblano Soup recipe.
What’s the difference between white cheddar and yellow cheddar cheese?
The paler, white cheeses contain more natural fats and are actually good for you.
Usually, white cheeses have less fat than yellow cheeses.
Typically, yellow cheddar will have additional ingredients for coloring.
Can I freeze poblano cheddar soup?
I do not recommend freezing this soup, as it is best consumed fresh.
How long will this soup keep in the fridge?
Poblano cheese soup will keep in the refrigerator for 2 to 3 days.
Simply reheat and add extra cheese if you wish.
What can I add to cheese and poblano pepper soup recipe?
To make a more robust, chunky chowder-type of soup, just add:
- Shredded leftover chicken for a shredded chicken poblano soup
- Ground beef
- Bacon bits
- A dollop of sour cream with chives
- Shredded pork
- Cauliflower or broccoli
What can I substitute for poblano peppers?
Instead of poblano peppers, you can use any of the following similar varieties:
- Anaheim peppers
- Cayenne peppers
- Cubanelle
- Bell peppers
- Mild Chili peppers
Want to know more about roasting peppers? Check out How to Roast a Poblano Pepper from Chili Pepper Madness.
What can I make with leftover roasted poblano cheddar soup?
Since this soup is so thick and creamy, often like to serve mine as a taco topping or cheesy topping or dipping sauce with casseroles, low-carb chips, or cauliflower rice.
Or, if you like peppers, try this soup with our Instant Pot carne asada.
What can I substitute for the dairy in roasted poblano cheddar soup?
No cream cheese or looking for lower fat? Use a low calorie or low fat sour cream instead.
No half and half? Add more almond milk instead.
No almond milk? Try soy.
Roasted Poblano Cheddar Soup
Ingredients
- 3 poblano peppers medium
- 8 oz cream cheese
- 2 tbsp butter
- 1 cup half and half or almond milk as substitute (lower fat and carbs)
- 1 cup white cheddar cheese shredded or chopped into small bits
- 2½ cups almond milk
- ¼ cup heavy cream
- 2 tbsp Adobo seasoning or 1 tbsp each of garlic powder and lemon pepper
Instructions
Roast and Prepare Poblano Peppers
- To roast/char your poblano peppers, cut them in thirds length-wise and de-seed.
- Place onto a non-stick baking sheet in the oven at 425°F.
- Rub the sides of the pepper generously with oil in place on baking sheet.
- Roast for 6 to 8 minutes. Remove char / blisters.
- Add poblano to blender with half and half. Blend until incorporated.
Soup
- Add butter and cream cheese to pot on medium heat, stirring frequently.
- Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.
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