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, packs healthy fats, features spinach, has 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 RoastedCreamy Poblano Soup!
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 the roasting step and throw in the pot with everything in the next step if in a bind for time. However, the roasting derives more flavor!
In a large soup pot, melt the vegan butter over medium-high heat. Add the chopped onion and garlic, cook for 5-7 minutes until slightly browned, stirring often.
Add the salt, pepper, cumin, and sauté until caramelized and fragrant, another 2 minute.
Add the vegetable broth and chopped roasted poblanos, and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to blend the flavors.
In a blender combine the soup with the soaked cashews, spinach, and cilantro. Blend until smooth. You may have to do this in segments to blend all the soup. 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 to thin it out.
Serve warm with optional sour cream and lime juice. Garnish with cilantro, roasted poblanos, Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.