How long does creamy roasted poblano soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze creamy roasted poblano soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make creamy roasted poblano soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is creamy roasted poblano soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does creamy roasted poblano soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Creamy Roasted Poblano Soup
[Vegan]

DD By: Dora Daily

Author Bio

Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes... Read More

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Hot Pepper

Creamy Roasted Poblano Soup [Vegan]

Dairy Free

When it's cold outside, there's nothing better than a soup that's both rich and spicy. In this recipe, slices of avocado provide the perfect, cool and creamy contrast to the spicy roasted peppers. Served with a side of bread, this spicy soup will be your new favorite winter meal.

Ingredients You Need for Creamy Roasted Poblano Soup [Vegan]

3 or 4 Poblano peppers
2 cups vegetable broth or water
1 15-ounce can coconut milk
1/2 yellow onion, sliced
2 cloves garlic, minced
2 avocados
Vegan sour cream (optional)

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How to Prepare Creamy Roasted Poblano Soup [Vegan]

Roast the skins of the peppers over a gas-top stove burner, or in oven broiler until all sides are blackened. Be sure to turn regularly for even roasting.
Place peppers in a bowl and cover with a plate. Let sit for 5 minutes.
Sauté the onion until soft, then add the garlic and sauté for 1 minute.
Rub blackened skin off peppers, using running water.
Pull peppers open and rinse out seeds. Discard stem and top.
Chop the peppers and add to onion and garlic. Sauté for one minute.
Add vegetable broth and bring to simmer, then cook for 5 minutes.
Add coconut milk, bring to a simmer, and then turn off heat.
Use a handheld immersion blender to blend soup until smooth
Chop half an avocado for each bowl. Add to bottom of bowl and top with soup.
Serve topped with vegan sour cream.