Soup season is here! Not that it isn’t completely appropriate to curl up with a hot bowl of soup anytime (hello, air conditioning!) but it is so much more gratifying when you’ve been frolicking in the cool temps and need something warm, filling, and cheesy!
This soup has deep and smoky flavors that taste complex but are achieved with just a handful of simple ingredients. It begins with a base of pureed cauliflower and vegetable or chicken stock. The flavors build from there with sweet sautéed onion and spicy roasted Poblano peppers. The heat is nicely balanced with the addition of creamy and acidic sour cream to both thicken the base and cool off the peppers, and then everything is melted together with sharp cheddar cheese for a filling soup that will warm you in any season.
For my taste, I used slightly less than two peppers because I can’t handle the heat but if you love spicy use both. The nutrition breakdown allows for two whole roasted Poblanos so adjust to your liking!
Make this soup as a side with keto croutons or eat it like I do by pouring the piping hot soup over a small bowl of baby spinach leaves. It’s a great way to get extra fiber, iron, and Vitamin C!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/roasted-poblano-cheddar-soup/
2 medium poblano peppers
½ medium cauliflower, broken into pieces
2.5 cups vegetable stock
1 tablespoon butter
¼ cup diced onion
¼ cup sour cream
1 cup + 2 tablespoons shredded cheddar cheese
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
Nutrition Summary: This makes a total of 4 servings of Roasted Poblano and Cheddar Soup. Each serving comes out to be 241.5 Calories, 16.88 g Fat, 10.41 g Net Carbs, and 10.66 g Protein.
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