Position an oven rack a few inches from the broiler and turn the broiler on high. Place poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened and blistered. Transfer the hot peppers to a bowl and cover tightly with plastic wrap to steam for 10-15 minutes.

Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds, then roughly chop the pepper flesh.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and ground cumin and cook for one more minute until fragrant.

Add the chopped roasted peppers and the vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.

Carefully transfer the soup to a blender or use an immersion blender to puree the soup until completely smooth.

Return the soup to the pot over low heat. Stir in the heavy cream, chopped cilantro, and lime juice. Season with salt and pepper to taste. Heat gently until warmed through, but do not boil. Serve immediately with your favorite toppings.