Roast the poblano peppers directly under the broiler for 10-15 minutes, turning occasionally until nicely charred.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, then add the minced garlic and stir for 1 minute.

Peel off the charred skins from the cooled poblano peppers, remove the stems and seeds, and chop them. Add them to the pot along with the vegetable broth, stir, and bring to a simmer for 10 minutes.

Reduce the heat to low and add the heavy cream, mixing until fully blended.

Taste the soup and adjust seasonings with salt and pepper as needed.

Ladle the soup into bowls and top with crispy tortilla strips, avocado, cilantro, and a squeeze of lime.