Cream of Poblano Soup

I have to say that I was surprised by how good this soup tasted, after almost no time on the stove. I would definitely make again, especially as I have chilis roasted, seeded and peeked in the freezer. 5 large poblano peppers or 7 small ¼ cup + 2 tablespoons avocado oil 1 medium onion chopped 1 jalapeno minced 6 cloves garlic minced ¼ cup chopped cilantro ½ teaspoon white pepper 4 cups broth 1 cup half and half 4 ounces vegan cream cheese can sub regular cream cheese if not vegan 1 teaspoon sea salt Toppings: ½ cup pico de gallo 1 cup shredded cabbage we used a cabbage, cilantro and jalapeno blend 1 avocado diced or sliced Instructions Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under your oven broiler. Roast for 5 minutes until charred on each side. Place the roasted peppers in a glass container with a lid or a paper bag. Set aside to cool. Once cooled, scrape off most of the charred skin and slice off the stem and remove the seeds. Chop the poblanos into bite sized pieces. Heat the avocado oil in a 5-quart Dutch oven over medium heat. Once hot add in the onion, jalapeno, garlic, and cilantro. Cook 4-5 minutes until soft but not browned. Add in the white pepper and salt, cook another 30 seconds. Pour in the Pacific Organic Low Sodium Vegetable Broth and almond milk. Bring to a simmer then add in the chopped poblanos. Simmer for 10 minutes then stir in the vegan cream cheese. Taste for salt and add more if necessary. If desired, use an immersion blender to slightly puree the soup to a creamier texture. To serve, divide the soup between bowls and top with pico de gallo and the avocado.