White Bean Rajas Soup
Creamy, smoky, and bursting with bold flavors, White Bean Rajas Soup is a comforting fusion of roasted poblano peppers, hearty white beans, and warming spices like cumin and smoked paprika. This rich yet light soup is elevated with a touch of heavy cream (or coconut milk for a dairy-free option) and a zesty finish of fresh lime juice and cilantro. The charred poblano "rajas" bring a subtle smokiness that pairs beautifully with the velvety texture achieved by partially blending the soup. Perfect for a cozy weeknight meal, this versatile recipe comes together in under an hour and can be served with warm tortillas or crusty bread for a satisfying dish. Whether you're looking for a plant-based option or a protein-packed comfort food, this soup is a delicious way to enjoy the robust flavors of Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 3 pieces poblano peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 15-ounce cans canned white beans (such as cannellini or navy beans), drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for 8–10 minutes, turning occasionally, until their skins are charred and blistered.
Remove the roasted poblanos from the oven and place them in a bowl. Cover the bowl with a plate or cling wrap to trap steam, letting them sit for 10 minutes. This will make peeling the skins easier.
Once cooled, peel off the charred skins, remove the stems and seeds, and slice the poblanos into thin strips (rajas). Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic, ground cumin, smoked paprika, and dried oregano. Stir and cook for another 1 minute, allowing the spices to become fragrant.
Add the drained and rinsed white beans, the vegetable broth, and the roasted poblano strips. Stir to combine and bring the soup to a gentle simmer. Let it cook for 15 minutes to meld the flavors.
Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while keeping some beans and peppers whole for texture. If you don’t have an immersion blender, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream (or coconut milk) and let the soup warm through for 2–3 minutes. Add the lime juice, chopped cilantro, salt, and black pepper, stirring to combine. Adjust seasoning to taste.
Serve the soup hot, garnished with additional cilantro if desired, and enjoy with warm tortillas or crusty bread.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1152 mg | 25% | |
*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.
