Creamy Avocado and Roasted Poblano Pepper Bisque

This creamy avocado and roasted poblano pepper bisque is a delicious and easy-to-make soup that is perfect for a light and refreshing meal. The avocados provide a creamy texture and rich flavor, while the roasted poblano peppers add a touch of smokiness and spice. The soup is also made with vegetable broth, unsweetened almond milk, cilantro, red onion, garlic, and cumin. It is a great way to use up leftover avocados and roasted poblano peppers.

I first came up with this recipe when I was looking for a way to use up some leftover avocados and roasted poblano peppers. I had been planning to make guacamole with the avocados, but I decided to try something different. I blended the avocados with the roasted poblano peppers, vegetable broth, unsweetened almond milk, cilantro, red onion, garlic, and cumin. The result was a delicious and creamy soup that was perfect for a light and refreshing meal. I have been making this soup ever since, and it has become a favorite of mine and my family.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 ripe avocados
• 1 roasted poblano pepper, peeled and seeded
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup chopped cilantro
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Season to taste with salt and pepper.
3. Serve warm or chilled.

Why It Works

• The creamy texture of the avocados makes this soup rich and satisfying.
• The roasted poblano peppers add a touch of smokiness and spice to the soup.
• The vegetable broth, unsweetened almond milk, cilantro, red onion, garlic, and cumin add depth of flavor to the soup.
• This soup is easy to make and can be made in a blender.
• This soup is a great way to use up leftover avocados and roasted poblano peppers.