Vegan Roasted Poblano Soup
I personally love this recipe for countless reasons. It’s quick, easy, affordable, packs flavor with all the veggies and roasting the poblanos, features spinach, it packs a lil heat, it’s perfect for any season, perfect for Cinco de Mayo, could be served chilled if desired, is gorgeous, rich and creamy, perfect for entertaining, and can easily be made in bulk!
Eat Drink Shrink
20 minPrep Time
15 minCook Time
35 minTotal Time
- 2 tbsp vegan butter
- 2 tbsp olive oil
- 2 cups small-diced onion (about 1 large)
- 4 celery stalks, cut into medium dice
- 3 carrots, cut into medium dice
- 3 garlic cloves, minced
- 3 medium poblano peppers, sliced in half, seeded
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon dried thyme
- 5 cups vegetable broth
- 1 cup soaked cashews
- 1/3 cup chopped fresh cilantro
- 4 handfuls of fresh spinach
- sliced radishes, for garnish
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15 minutes, or until the waxing skin bubbles up over the surface of the poblanos. Remove from heat set aside. Once cooled removed the skin and chop. You can skip this step and throw in the pot with everything in the next step if in a bind for time. The roasting derives more flavor though!
- In a large soup pot, melt the vegan butter over medium-high heat. Add the olive oil, onion, celery, carrots, garlic, and roasted poblanos. Sauté, stirring often, until tender, 12 to 15 minutes.
- Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
- Add the vegetable broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to marry the flavors.
- In a blender add 2 cups of the soup with the soaked cashews, spinach, and cilantro. Blend until smooth. Now in segments take the remainder of the soup and blend until smooth. You can also use an immersion blender if preferred.
- Add everything back to the pot. Adjust seasonings as needed and add more broth to achieve desired consistency. The soup will thicken once stored. Simply add more broth or almond milk to thin it out.
- Serve warm and garnish with radish and coconut milk if desired. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.