Vegan Creamy Roasted Poblano Soup

Indulge in the rich, smoky flavors of this Vegan Creamy Roasted Poblano Soup, a soul-warming plant-based dish that's as hearty as it is healthy. Made with roasted poblano peppers, creamy coconut milk, and tender potatoes, this soup achieves a luscious, velvety texture without any dairy. The roasted poblanos bring a delightful smoky depth, balanced perfectly by zesty lime juice and aromatic cumin. Quick to prep and ready in under an hour, this recipe is ideal for cozy evenings or meal prepping for the week. Garnished with fresh cilantro, this vegan poblano soup is not only delicious but also visually stunning, making it a perfect star for any table. Whether you're vegan or simply looking for a vibrant, dairy-free twist on classic creamy soups, this dish is sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Place the whole poblano peppers on a baking sheet and lightly drizzle them with 1 tablespoon of olive oil, ensuring they are evenly coated.

Step 3

Roast the peppers in the preheated oven for about 20 minutes, turning halfway through, until their skins are charred and blistered.

Step 4

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.

Step 5

While the peppers are steaming, heat the remaining tablespoon of olive oil in a large pot over medium heat.

Step 6

Chop the onion and add it to the pot. Sauté for about 5 minutes, until it becomes translucent.

Step 7

Mince the garlic and add it to the onions. Cook for an additional 1-2 minutes until fragrant.

Step 8

Peel and chop the potatoes into small cubes, and add them to the pot along with the vegetable broth.

Step 9

Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.

Step 10

Once the poblano peppers are cool enough to handle, peel off their skins, remove the seeds, and chop them roughly.

Step 11

Add the chopped peppers, coconut milk, cumin, salt, and black pepper to the pot. Stir well.

Step 12

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.

Step 13

Return the soup to low heat and add the lime juice. Taste, and adjust seasoning if necessary.

Step 14

Chop the cilantro and stir it into the soup just before serving.

Step 15

Serve the soup hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2350.0g)

Amount per serving	% Daily Value*
Calories	1314.4

Total Fat 39.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4764.3mg	0%
Total Carbohydrate 222.5g	0%
Dietary Fiber 31.3g	0%
Total Sugars 69.3g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 332.2mg	0%
Iron 13.2mg	0%
Potassium 5614.2mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 9.7%

Carbs: 64.4%