This spicy and creamy avocado poblano soup is so satisfying! This keto soup recipe is sure to be a favorite.
Does anyone else love to eat spicy foods on cool fall evenings? This Avocado Poblano Soup is the perfect cozy dinner to make on a chilly night. It has the spicy smokey flavor of roasted poblano peppers along with creaminess from the avocado and cream. It is bold and satisfying, and easy to make. This recipe was inspired by my recent poblano sauce recipe and my husband’s love of spicy soups.
The total preparation time for this meal is just about 40 minutes. It is easy enough to make on a weeknight and the leftovers are just the thing to bring to work with you for lunch.
Even though this soup is creamy, it doesn’t have that much cream. The avocado helps to add creaminess to the soup while toning down the spice from the poblanos. A bit of cream and some reduced fat sour cream work with the avocado to give the soup a thick creamy consistency. This recipe is easily adaptable to the keto diet – just use full fat sour cream.
If you follow the directions for this soup exactly, it will have a mild spice that builds as you eat. I am not going to lie, by the time I was done eating I had a little sweat on my forehead. You can tone down the spice level by only adding 3 poblano peppers instead of 4 and/or you can add some extra sour cream.
I used some fresh corn as a garnish, but you could use pepitas or crumbled tortilla chips instead. I think it is fun to add a garnish that adds a little texture to the soup. If you want to make the soup a little heartier, you can add some chicken, cooked barley, and/or beans.
If you love poblano peppers, you might want to check out this recipe for my chimichangas with a poblano cream sauce – the poblano cream sauce is similar to this soup.
How to make Avocado Poblano Soup:
Yields 3-4 servings
40 minPrep Time
40 minTotal Time
- 4 Poblano Peppers
- 1 tablespoon Butter
- 4 cloves Garlic, minced or pressed
- 1/2 small Onion, chopped
- 3/4 cups plus 1 1/2 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 teaspoon Cumin
- 1/2 - 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 Avocados
- 1/2 cup Reduced Fat Sour Cream
- Garnish with Cilantro, Sour Cream, and Corn
- Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy soup.
- Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add 3/4 cup chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
- Slice the avocados in half, remove the pits, and scoop them out into a blender. Then add the poblano mixture and liquify. Then add the salt, pepper, and cumin, sour cream, and remaining chicken broth. Blend to combine. Add more sour cream and salt to taste.