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.

Creamy Roasted Poblano Soup [Vegan]

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  • 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)


  1. 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.
  2. Place peppers in a bowl and cover with a plate. Let sit for 5 minutes.
  3. Sauté the onion until soft, then add the garlic and sauté for 1 minute.
  4. Rub blackened skin off peppers, using running water.
  5. Pull peppers open and rinse out seeds. Discard stem and top.
  6. Chop the peppers and add to onion and garlic. Sauté for one minute.
  7. Add vegetable broth and bring to simmer, then cook for 5 minutes.
  8. Add coconut milk, bring to a simmer, and then turn off heat.
  9. Use a handheld immersion blender to blend soup until smooth
  10. Chop half an avocado for each bowl. Add to bottom of bowl and top with soup.
  11. Serve topped with vegan sour cream.

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