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Creamy Dairy-Free Poblano Pepper Soup

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A creamy, dairy-free soup featuring smoky roasted poblano peppers and a rich roasted garlic oil drizzle. This easy, healthy comfort food is perfect for cozy dinners and is naturally vegan and gluten-free.

Ingredients

Scale
  • 4 medium poblano peppers, roasted, peeled, and seeded
  • 1 large yellow onion, diced
  • 6 large garlic cloves, roasted separately
  • 3 tablespoons extra virgin olive oil
  • 12 oz (340 g) silken tofu (or full-fat coconut milk as alternative)
  • 4 cups (32 fl oz / 950 ml) low-sodium vegetable broth
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper, to taste
  • Fresh cilantro, optional for garnish
  • Roasted garlic oil: mashed roasted garlic cloves mixed with 1/4 cup (4 fl oz / 60 ml) extra olive oil

Instructions

  1. Preheat oven to 450°F (232°C). Place poblanos on a baking sheet and roast, turning occasionally, until skins are blackened and blistered, about 10-15 minutes. Add unpeeled garlic cloves to the sheet during the last 10 minutes, watching carefully to avoid burning.
  2. Once cool enough to handle, peel off blackened skins from poblanos and remove seeds and stems. Some charred skin can remain for flavor.
  3. Peel roasted garlic cloves and mash with a fork in a small bowl. Slowly stir in 1/4 cup olive oil until combined to make roasted garlic oil. Set aside.
  4. In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté until translucent and fragrant, about 5-7 minutes, stirring occasionally. Avoid browning.
  5. Add ground cumin and coriander to the onions and cook for 1 minute to toast the spices. Stir in peeled poblanos.
  6. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes to meld flavors.
  7. Transfer soup to a blender in batches or use an immersion blender in the pot. Add silken tofu or coconut milk and blend until smooth and creamy. Add more broth or water if soup is too thick.
  8. Stir in lime juice, salt, and pepper to taste. Warm through on low heat for 2 minutes without boiling to preserve tofu texture.
  9. Ladle soup into bowls, drizzle generously with roasted garlic oil, and garnish with chopped cilantro if desired.

Notes

Roasting poblanos and garlic separately is key for smoky flavor and rich garlic oil. Use silken tofu for creamy texture without dairy or coconut flavor. Avoid overheating blended soup to prevent curdling. Adjust seasoning with lime juice and salt after blending. Use a kitchen towel over blender lid when blending hot soup to avoid splatters.

Nutrition

Keywords: dairy-free, poblano pepper soup, creamy soup, vegan, gluten-free, roasted garlic oil, healthy comfort food

Find it online: https://dahliadishes.com/creamy-dairy-free-poblano-pepper-soup-recipe-easy-healthy-comfort-food/