Yeppers, you only need 6 ingredients for this easy peasy delicious soup! Roasted poblano peppers and potatoes and me are buddies. Combine them and you have an amazing, filling and easy soup! I have poblano peppers a few times in other recipes on the blog. They have a bit of heat to them though, so if you are not a fan, then just use bell peppers. But if you are not afraid of an entertaining spicy bowl of soup, then as LL Cool J's mama would say, knock yourself OUT. Ok, I"m aging myself now.
This soup gets wonderful flavor (and heat!) from roasted poblano peppers and roasted garlic. Remember my Roasted Poblano Pepper Cream Sauce? That had both the peppers and roasted garlic in it and it was so amazing over pasta. Well, this has some similarities but is potato based instead of cashews and of course, is a soup.
My hubby sweated a little from this soup, haha. It was spicy because of all the poblano peppers. Sometimes I find that poblano peppers are mild and sometimes they are really spicy, I guess it just depends on which batch you get.
I don't care if it's warm weather or cold weather, I am always in the mood for soup. They are easy to make and so comforting. The recipe is perfect for when you want something simple, easy, delicious and not a bazillion ingredients. 6 ingredient roasted poblano pepper potato soup to the rescue!
This soup is not only comforting and creamy, thanks to tons of potatoes, but it is very low in fat, oil-free, and a good dose of protein! Plus, only 6 ingredients for a wonderful creamy vegan potato soup that is healthy and good for you?! Come on!
Be sure to leave me feedback below after you make this 6 Ingredient Roasted Poblano Pepper Potato Soup and feel free to tag me on Instagram at #thevegan8!
An incredibly easy 6 ingredient creamy potato soup accented with spicy roasted poblano peppers. This soup comes together in less than an hour and is full of flavor with just 6 basic simple ingredients!
15 minPrep Time
35 minCook Time
50 minTotal Time
3-4 poblano peppers (Use only 3 if you don't want too much spice in your soup or see note below)
4 extra large garlic cloves, with skin still on (for roasting, 9 g)
15 small red potatoes, the ones about 1 1/2 inch size, cut into 1/2 inch chunks, use scale for best results (1,080g)
1 medium white onion, finely chopped (130 g)
6 cups low-sodium vegetable broth (1440 mL)
2 teaspoons fine sea salt
Optional: 2-3 tablespoons nutritional yeast
Note: Poblano peppers can be rather spicy, so if you are not a fan of them, you can replace them with 2 large green bell peppers, as this soup has quite the kick! I love the heat but my daughter couldn't eat the peppers, she just ate the potato portion of the soup. If you choose to do bell peppers, add a 1/4 teaspoon black pepper and see note below.
First, preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place your whole poblano peppers on the pan and roast for 15 minutes until they look very browned/charred and the skin is crisping. After 5 minutes of cooking, add the garlic cloves (with skin still on!) onto the pan and let them both cook the remaining 10 minutes. Remove and let cool some before chopping the poblano peppers. After they have cooled, peel as much as the outer skin as possible, but don't stress over every bit. You will then need to destem and remove all the seeds and chop into chunks. Make sure to remove the seeds, as they will make the soup unbearably hot. NOTE: If using bell peppers instead, preheat oven to just 400 degrees and chop the bell peppers into small chunks prior to roasting. Sprinkle salt and pepper on top. You will need to only cook them for about 10 minutes until tender. Cook the garlic at the same time on the same pan. Place the whole garlic cloves with skin still on, on the pan.
While the peppers are roasting, chop your potatoes into 1/2 inch chunks and finely chop your onion.
Add the broth, onion, salt (and 1/4 teaspoon black pepper if using bell peppers in the soup) to a pot over medium heat. Once it starts to boil, let the onions cook 5 minutes.
Add the potatoes and cover and cook for 15 minutes or until the potatoes are fork tender.
Peel the roasted garlic and add it to the soup. Add the nutritional yeast (if using) as well. Using a hand immersion blender, puree the soup until it's smooth and thick.
Add the reserved chopped poblano peppers and stir through. Reserve a few to garnish the top of the soup. Taste and add any more salt if desired. Add to bowls and serve. I chose to squeeze some lime juice on top and some paprika for garnish. The lime juice helped to soften the heat some. Makes 8 cups.
Vegan, gluten-free, oil-free, nut-free, low-fat
The Vegan 8
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Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!