Isabel Eats · by Isabel Orozco-Moore★ 4.8 (43)
Roasted Poblano Broccoli Soup
NUTRITION · PER SERVING65M COOK
CAL 14%·PRO 22%
CARBS 29G40% OF CAL
7G FIBER12G SUGAR10G OTHER
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted poblano and broccoli soup that's naturally vegan and full of vegetables. The poblanos and onions are roasted for depth, and the whole pot is blended smooth. Finished with cilantro and lime, it's comforting and nutritious.
mainmexicansoup🍪 sheet pan🫕 dutch oven🔥 oven🌀 blender
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium onions, (sliced)
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 4 tablespoons olive oil, (divided)
- 1 pound broccoli florets ((about 7 cups))
- 1 pound poblano peppers ((about 2 1/2 large peppers or 5 medium peppers))
- 4 cups broth ((vegetable or chicken is best))
- 1/2 cup cilantro
- 1 lime, (juiced (about 2 tablespoons of juice))
- for topping: black pepper, cotija cheese, croutons, plain Greek yogurt or sour cream
At a glance
PER SERVING · TIME 65M
CAL 14%·PRO 22%
CARBS 29G40% OF CAL
7G FIBER12G SUGAR10G OTHER
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1413mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 157mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.