Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tomato, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Roast peppers under a broiler until blistered, then peel and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; cook until translucent.
- Add diced tomato and cook for 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add roasted peppers and cumin; cook for another 5 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in shredded cheese until melted and season with salt and pepper.
- Serve hot, garnished with cilantro.
Notes
- You can substiture the cheese with vegan cheese for a vegan version.
- For extra spice, add a diced jalapeno during cooking.
- Roasting peppers can be done on a grill or in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg