Roasted Poblano White Cheddar Soup Recipes

ROASTED POBLANO CHEDDAR SOUP

Roasted Poblano Cheddar Soup image

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!

Provided by Amber @ Low Carb Quick

Categories Soup

Number Of Ingredients 8

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)

Steps:

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.
Add butter and cream cheese to pot on medium heat, stirring frequently.
Add poblano mixture, white cheddar and remaining ingredients, stirring constantly.

Nutrition Facts : Calories 273 kcal, Carbohydrate 7 g, Protein 5 g, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 80 mg, Sodium 285 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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