Roasted Poblano Broccoli Soup


  • 2 medium onions, sliced
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 4 tablespoons olive oil, divided
  • 1 pound of Smith's Farm's broccoli florets (about 7 cups)
  • 1 pound poblano peppers (about 2 1/2 large peppers or 5 medium peppers)
  • 4 cups broth (vegetable or chicken is best)
  • 1/2 cup cilantro
  • 1 lime, juiced (about 2 tablespoons of juice)
  • for topping: black pepper, cotija cheese, croutons, plain Greek yogurt or sour cream


  1. Heat a large dutch oven or pot over medium-low heat. Add olive oil, onions, garlic and salt. Mix together, cover and cook for 30 minutes, stirring occasionally to make sure the onions aren't sticking to the bottom of the pot. Remove from heat when finished.
  2. While onions are cooking, preheat oven to 375 degrees F.
  3. Line a large baking sheet with aluminum foil. Place broccoli florets and whole peppers on the baking sheet. Roast for 20 minutes, stirring the broccoli halfway through cooking.
  4. Remove from oven and add broccoli to dutch oven. Place the peppers in a large bowl, cover and let sit for 5 minutes. Peel the skin off the peppers as much as you can, cut off the tops and discard the seeds and any big veins. Roughly chop and add to dutch oven.
  5. Add 4 cups of broth, turn on high and bring to a boil.
  6. Carefully transfer contents to a large blender (best to do this in 2 batches) and add cilantro and lime juice. Blend until smooth.
  7. Taste and season with more salt. It will need way more than you think.
  8. Serve with black pepper, cotija cheese, a dollop of plain greek yogurt or sour cream and croutons. Enjoy!


Thank you to Isabel Eats for this great recipe!