Vegan Roasted Poblano Soup

Posted by in Cinco De Mayo, Cooking, Lunch/Dinner, Soup | 0 comments







Hello & Happy Wednesday!!


In all my years of cooking, I have never been in love with poblanos more than I am today! Back in undergrad we had to replicate a salsa in our Food Science lab. We tested this store bought salsa based on the ingredients provided on the label and I believe we tested perhaps 7 different times. Needless to say, the recipe called for poblanos and I instantly fell in love. 


There is something unique and alluring about poblano peppers. They are big, green, gorgeous, mild in flavor, and for some reason you just don’t see them enough in recipes. In addition to all of the above, they are so cheap! So with an affinity for all things poblanos and difficult times, I wanted to explore various concepts with poblanos and I’m just so glad I did! 


Since I’m also infatuated with soups, I knew I had to create an effortless vegan Roasted Poblano Soup! I personally love soup as they are so seamless to throw together, you can salvage produce on the way out, make them so veggie packed without compromising flavor and they can easily be made in bulk. 


Think soups are just not filling?! Well, they are when you pack on the plant protein by incorporating cashews! The cashews not only make them more filling, but they add body and a richness just like heavy cream. 



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!



If you love staple recipes or all things poblanos, you have to try this new vegan Roasted Poblano Soup!



Why this recipe is great: 


Perfect for any season
Packs spinach
Roasted poblanos derive more flavor
Packs a lil bit of heat 









Serves 4

Vegan Roasted Poblano Soup

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 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


  1. 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!
  2. 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.
  3. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
  4. 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.
  5. 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.
  6. 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.
  7. 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.



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