This charred poblano soup skips traditional stovetop methods. Broiling the poblanos, onion, and garlic gives the soup a rich, tender base. Once mixed in a blender with sour cream, fresh cilantro, lime, and tortilla chips, it takes on a creamy consistency. Enhancing this plant-based recipe is crispy chile-seasoned tofu, offering both texture and protein. For an alternative, try roasted potato and corn with a sprinkle of cotija cheese.
**Ingredients**:
– 8 large cloves garlic
– 5 medium poblano chiles
– 1 large white onion
– Olive oil
– 16-oz package extra-firm tofu
– Chili powder
– Kosher salt
– Tortilla chips
– Fresh cilantro
– Sour cream
– Lime juice
**Preparation**:
1. Preheat your broiler and arrange garlic, chiles, and onion on a baking sheet with olive oil.
2. Broil until charred and tender. Cool slightly before blending with water, tortilla chips, cilantro, sour cream, lime juice, and salt.
3. Cook seasoned tofu in a skillet until crispy. Combine with soup and garnish with cilantro.
**Storage**:
Make ahead and store in a fridge for up to three days, or freeze for longer storage. Reheat gently before serving.
