Roasted Poblano Cheddar Soup
Roasted poblano cheddar soup is easy to make and it's low in carbs/keto friendly! Delicious and hearty, with just the right amount spice!
Servings: 6
Calories: 273kcal
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.
Notes
If too thick, add more almond milk to taste. To reduce carbs even more, use only almond milk and no half/half.
Nutrition
Calories: 273kcal | Carbohydrates: 7g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 285mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1133IU | Vitamin C: 48mg | Calcium: 193mg | Iron: 1mg