Vegan Creamy Roasted Poblano Soup
Indulge in the rich, smoky flavors of Vegan Creamy Roasted Poblano Soup—a plant-based delight that's as comforting as it is vibrant. This hearty soup showcases the earthy depth of roasted poblano peppers, paired with creamy coconut milk and tender potatoes for an ultra-smooth texture. Infused with aromatic garlic and cumin, and finished with a zesty hint of lime juice, every spoonful is a perfect balance of warmth and brightness. Easy to whip up in under an hour, this vegan recipe is perfect for weeknight dinners or entertaining guests. Garnish with fresh cilantro for a pop of color and herbal freshness, and serve steaming hot for a soul-satisfying experience. Ideal for those craving wholesome comfort food with bold flavors, this soup is dairy-free, gluten-free, and entirely irresistible.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 2 medium Potatoes
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup Cilantro
Instructions
Preheat your oven to 450°F (232°C).
Place the whole poblano peppers on a baking sheet and lightly drizzle them with 1 tablespoon of olive oil, ensuring they are evenly coated.
Roast the peppers in the preheated oven for about 20 minutes, turning halfway through, until their skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid to steam them for 10 minutes. This will make the skins easier to remove.
While the peppers are steaming, heat the remaining tablespoon of olive oil in a large pot over medium heat.
Chop the onion and add it to the pot. Sauté for about 5 minutes, until it becomes translucent.
Mince the garlic and add it to the onions. Cook for an additional 1-2 minutes until fragrant.
Peel and chop the potatoes into small cubes, and add them to the pot along with the vegetable broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
Once the poblano peppers are cool enough to handle, peel off their skins, remove the seeds, and chop them roughly.
Add the chopped peppers, coconut milk, cumin, salt, and black pepper to the pot. Stir well.
Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the soup to low heat and add the lime juice. Taste, and adjust seasoning if necessary.
Chop the cilantro and stir it into the soup just before serving.
Serve the soup hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 69.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5614 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
