If you're going to roast peppers, you might as well make enough for more than one recipe - there are a few that call for roasted peppers on this blog and they will be growing in number because roasted peppers are one of my all-time favorite ingredients.

I think they’re just as much fun to make as they are to eat.

You can also just add them to a sandwich or a burrito to make them extra special.

This is true comfort-food soup that uses the poblano pepper in a creamy backdrop for the toppings which are the true stars of the show. Because the soup uses potatoes, not dairy for its creaminess, it’s incredibly low in fat, so I’ve taken advantage of that fact by adding a little bit of fat in the preparation of the toppings – crispy tortilla strips fried in just a tad bit of oil on a non-stick pan, and, of course, avocado, to give it more authentic flavor. This one is as colorful as it is tasty. Enjoy it any time of day or year.

Total Time: 40 minutes
Cook Time: 20 minutes
Prep Time: 20 minutes
Level: Easy
Serves 2

Ingredients

  • 1.5 c. roasted Poblano peppers
  • 2 c. diced potatoes
  • 1/2 c. vegetable stock
  • 1 T. lime juice
  • 1 corn tortilla cut in thin “matchstick” strips
  • 4 T. chopped red onion
  • 1/2 avocado, diced
  • 6 T. chopped cilantro
  • 8 cherry tomatoes cut in half
  • 1/2 – 1 tsp. olive oil
  • Salt & pepper to taste

 

Directions

  1. Cut peppers in half lengthwise, removing seeds stem and pith. Place face down on aluminum foil covered baking sheet under oven broiler until skins are charred (about 10 minutes, your oven time may vary.) Remove from oven and place in paper bag. Seal top of bag to keep steam from escaping. When peppers have cooled, remove and discard skin.
  2. While peppers are roasting, drop chopped potatoes in boiling water until cooked, about 12 minutes.
  3. In small nonstick skillet, heat tortilla strips until crispy. Set aside on paper towels. Blot excess oil if any.
  4. Add peppers, cooked potatoes and vegetable stock in blender. Mix until pureed. Add lime juice and 2 T. cilantro, salt and pepper.  Blend until incorporated. Mixture should be warm. If you would like soup to be hot, heat in saucepan on stovetop. Pour into bowls.
  5. Top each bowl with tortilla strips, avocado, onion, tomatoes and cilantro.

    (c) 2015, 40-Year-Old Vegan, All Rights Reserved.

Enjoy our Roasted Poblano Pepper & Tortilla Soup, let us know what you think