Cinco De Mayo | Cooking | Lunch/Dinner | Soup
Vegan Creamy Roasted Poblano Soup
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 Roasted Creamy Poblano Soup!
Why this recipe is great:
Quick
Easy
Creamy
Affordable
Perfect for any season
Packs spinach
Roasted poblanos derive more flavor
Packs a lil bit of heat
[tasty-recipe id=”58290″]
Absolutely delicious. I airfried the pablanos until they blistered, this kept my Tucson home cooler. This wonderful and flavorful soup is good served hot or cold. Very pretty to boot!
Excellent! I did not have vegetable broth so I substituted Not Chik’n Bouillon. It tastes fantastic. I’m throwing a party for 45 people and needed a vegan soup. This is perfect. I’ll be able to make it ahead of time and freeze.
Hi Suzanne! Thanks for sharing, I loved that recipe!
I’d love to make this but can’t do cashews. Is there a substitute you can suggest?
I left a question here yesterday but should have added more info. Looking for a sub for cashews – but also can’t do almonds – I can do pumpkin seed and sunflower seeds. Wondering if Cannellini (white kidney beans) would work? I believe you’re using them to add creaminess but I’m also wondering if they don’t have flavour as well and I don’t want to lose the flavour point if that’s the case. Thank you for your thoughts. Your recipe looks great otherwise.
Hi Aj! I would always stick to the recipe provide. Altering them may alter the final product.