Keto Creamy Poblano Pepper Soup for Cinco de Mayo or any day – it is the best! Something wonderful happens to a Poblano pepper when it is roasted. It sweetens the pepper. Yet, you still retain a bit of heat on your palate. In this soup the creaminess of the avocado and Mexican cheese will result in a Keto recipe that is so filling and so delicious!
It is difficult to frequent our many Mexican restaurants in the Southwest and remain on a low-carb diet. Often, we just order the fajitas and stick with a skinny margarita. For variety, we try tacos and choose a lettuce wrap, or simply abandon the taco shells (at home we use Keto Almond Flour Tortillas). A bowl of albondigas soup is another alternative to minimize the carbs. Recently, we tried a cup of Creamy Poblano Pepper Soup at one of our favorite restaurants and knew we had to make our own. You will love this one!
Keto Creamy Poblano Pepper Soup
The main recipe ingredients are very similar to our “Culichi Salsa” found in our Shrimp in Poblano Cream Sauce recipe. We use two different peppers in that recipe and we did the same for this soup. Roasted Poblanos and a sautéed Serrano will give you the perfect flavor blend. We do remove the seeds from the peppers. You really do not need them since the Serrano pepper adds enough heat. If you want less heat you can eliminate the Serrano. A white onion, garlic, and cumin provide the essential flavor for the soup. We also like some Mexican cream as a garnish.
The creaminess comes from the avocado, Mexican cheese, and Mexican cream. We use a Mexican table cream for the soup, but you could use simple whipping cream (you may need to increase the stock). Our choice for the cheese is “Queso Quesadilla,” but in a pinch Monterey Jack will work fine. Even a Cotija is a great choice. We use Cotija in our “Cuilchi Salsa” recipe.
To bring out the sweetness, Joanie roasted the Poblano peppers in the oven on a parchment-lined baking pan. She covered them generously with extra virgin olive oil and baked them for 20 minutes at 450 degrees. They are turned once, after 10 minutes. The roasted peppers should rest in a sealed zip-lock bag for 10 minutes. The skin will appear shriveled and will slide off easily. Once the skin is removed, Joanie removed the stem of the Poblano peppers and discarded the seeds.
We like to simmer the soup over medium heat for 10 minutes after adding the chicken stock. The flavors will meld. We remove our soup from the heat to stir in the cream, cilantro, and avocado. This will allow the soup to begin cooling. We do this to avoid adding hot soup to our blender. We use our “Vitamix” for a creamy soup – an emersion blender would also work. The recipe yields a perfect creamy soup consistency – not too thick.
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Once you return the soup to the stove-top you add the cheese and stir while it melts. This is the time to season your soup to your preference. Salt and pepper will do. Garnish with Mexican cream. Serve with a hot sauce for those who like more heat. We like Cholula original hot sauce.
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Keto Creamy Roasted Poblano Pepper Soup
The color is wonderful, the taste is exquisite, and the creaminess will “wow” you! Our Keto Creamy Poblano Pepper Soup will definitely become one of your favorites. Try this one today for your Cinco de Mayo celebration. If you want additional Cinco de Mayo recipes check out our Cinco de Mayo Favorite Recipe post.
- 4 Poblano peppers (roasted)
- 2 tablespoons Butter
- 1/2 White onion (chopped)
- 1 Serrano pepper (seeded)
- 6 cloves Garlic (chopped)
- 2 teaspoons Cumin
- 3 cups Chicken stock (organic)
- 1 Avocado (cubed)
- 1/2 cup Cilantro (loosely chopped)
- 1 cup Mexican cream
- 1/2 cup Mexican cheese (Queso Quesadilla or Monterey Jack)
- 1 teaspoon Sea salt
- 1 teaspoons Black pepper
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Rub the Poblanos with olive oil and roast for 20 minutes until skin is blackened and loosened. Place the Poblano peppers in a zip-lock bag for 10 minutes.
- Peel and discard the skins, stems, and seeds – roughly chop the Poblano peppers and reserve.
- Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 minutes. Add the chopped garlic and heat for an additional 2 minutes. Add the cumin and stir to combine. Pour in the chicken stock and bring to a boil. Cook for 10 minutes.
- Take off the heat and stir in the chopped avocado, cilantro, and the Mexican cream. Allow soup to cool for 5 minutes. Then add the soup to a blender and blend until smooth and creamy.
- Return the blended mixture to the soup pot, add cheese, salt, and pepper, and simmer for 10 minutes. Stir well and serve hot, garnished with Mexican cream.