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!
6 Ingredient Roasted Poblano Pepper Potato Soup
Ingredients
- 4 poblano peppers
- 4 x-large garlic cloves with skin still on (for roasting)
- 15 small red or yukon gold potatoes the ones about 1 1/2 inch size, peeled & cut into 1/2 inch chunks, if using gold, they are larger, use scale for best results in the end flavor (1080g)
- 1 medium white onion finely chopped (130 g)
- 6 cups low-sodium vegetable broth 1440 mL
- 2-2 1/2 teaspoons fine sea salt
- Fresh Lime juice and smoked paprika for serving
- Optional but recommended for flavor: 2-3 tablespoons nutritional yeast for optimum flavor
Instructions
- 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, 2 teaspoons 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. If you want the poblano flavor more disbursed, puree about half of them in it. This will distribute small pieces of poblano flecks throughout the soup. Reserve a few to garnish the top of the soup. Taste and add any more salt if desired, mine needed an extra 1/2 teaspoon. Add to bowls and serve. Squeeze fresh lime juice on top and some paprika for garnish. The lime juice really brightens up the flavors and goes well with the heat of the poblano peppers.
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O this looks so comforting and smokey and just yum! <3
Thank you Rebecca! Definitely nice and spicy and creamy!
This looks delicious! I am always up for soup any day of the year too! I just finished a bowl for lunch as a matter of fact and it’s a beautiful warm day here. 🙂
Thank you Jenn! I agree…soup year round for me!
When you say cloves of garlic, do you mean four heads of garlic, or just four individual cloves? I want to be sure to use the right amount because I absolutely love garlic! Thanks!
Hi Karen! Oh, it’s just the individual cloves of garlic. Whenever you peel the outer layer of the whole head/bulb of garlic, grab 4 large cloves and leave the skin on when you roast them. Let me know how the soup turns out please! 🙂
I love the vintage style of these pictures. You have a good eye for props. The golden tablespoon just fits well with the soup bowl. I like that these soup is so simple to make without buying any complicated ingredients or having to go to many different shops.
You are so incredibly kind, thank you Florian! It means so much to me that you take notice to the details of my photos and appreciate the style I was going for! That means so much to me and yes, simple soup but delicious flavor! 🙂
I love your recipes and will make this one. A print function or print friendly page would be great.
Hi Sue! There is a print button right underneath the description on the recipe section above. It is a gray button. I have always had a print feature on all of my recipes for at least a year or more 🙂
I’m a year-round soup-eater – it always hits the spot. This is so simple, but I just know it’s packed w/ yummy flavor!
I LOVE poblanos!!! They are so so good!! This sounds delicious! And I’ll take double the heat! Mmmmm
Thank you Sophia! This is probably the spiciest soup I’ve had because there are so many poblano peppers, I used 4 haha!
Ooh I’ve actually never had a soup like this (only got into soups relatively recentlyD:) but it looks just lovely! Don’t think I’ve ever come across poblano peppers anywhere either, they might not be very readily available in the UK or something, so I guess I’d go the bell pepper route and add tonnes of chili to make up for it!
Oh yes, that would work well too! You can even add jalapeno peppers if you want! Thank you!
This is MY kind of soup, Brandi!!! It looks SO creamy and delicious and with a real spicy kick from the peppers which I love! I could eat soup during every season of the year – especially potato-based soups like this one! Yum!
oh yummy! I love poblanos in anything!
Thank you! I do too!
Bring on the heat! I love spicy anything so this soup looks especially appealing to me. Beautiful pictures Brandi.
Aww thanks so much Linda! I was sooo rushed in this photo shoot and wasn’t that thrilled with the results, so your compliment made my day!
Wow Brandi, this has such great flavor. So simple, but yet so flavorful. I need to triple the recipe because we eat such huge volume of food at our house. Hubby really liked the flavors too. Another winner!!
Yippee!! I’m so happy to hear that Estee! Thank you so much for the feedback…happy the hubby loved it too 🙂
yay! love the no fat/oil/salt free etc recipes! if you rack your creative brain and could make some raw ones that’d be great too:)
This sounds amazing Brandi!! The spices sound so delicious. Nothing beats a good potato soup! I will definitely have to make this 🙂
Thank you so much Harriet! It is great for a quick, simple delicious soup and you don’t want to mess with a bunch of ingredients!
This, of course, was delicious! The kiddo really liked it, even the poblanos. So glad there were leftovers for lunch today. The flavors came together even more overnight. I added a sprinkle of ghost chili pepper flakes & it was perfect!
I’m so happy to hear you loved this and even the kids, yay! Thank you so much for the feedback, I really love hearing it!
cant wait to try this one.. having visions of using leftovers as an enchilada sauce…. what do you think?
Made this soup for dinner tonight because I had tons of small poblanos growing in my yard! I loved how simple it was and the flavors of the ingredients really came through. I roast poblanos a lot, and make potato leek soup, so this was a nice combo. My poblano ended up not being spicy, so I added some black pepper. The lemon juice and paprika at the end really went well. My kids enjoyed this as well thank you! I will share IG soon Brandi!
I’m so happy to hear that Anjali!! Thank you so much for the wonderful feedback! Wow, you must have had some mild poblano peppers because mine made the soup quite spicy, haha! Thank you for making it 🙂
I just made this soup and it is so good! My husband and i love spicy food this was really yummy and easy to make. I love soup all year round too. Nothing better than some soup and sandwiches on a night you are in a hurry.
I recently found your recipe and thought that it looked absolutely yummy! I changed a few things to make it fit more with me and my family and made it for lunch today and it was delicious! Thanks for posting such yummy recipes!
Better than Bouillion is my “go to” for veggie broth, but it made the soup brown and so it was not visually as appealing as the lovely pictures on the website. Also made the soup way too salty-should have trusted my instinct and started with half as much! Let others learn from my mistake.
Hi Sheri! Oh yes, I have only ever used low-sodium vegetable broth, so I can definitely see how a bouillon cube would make it too salty.
I do not own an immersion blender. What do I use in place of? I have a food processor, hand mixer, and a regular blender.
WOW! I’m eating this right now and it’s probably the best soup I’ve ever had! Since I live in an Arizona town bordering on Mexico so our stores are almost always out of poblano peppers, I ended up getting something called PEB peppers or something and they weren’t spicy at all so I threw in a couple dashes of red pepper flakes to get the heat that I love so much. This is a 5 star recipe for sure and soooo easy to make!
SO happy to hear that Samantha! That made me smile big! thank you so much for making it and leaving feedback!
Hi Brandi! My frend Estee turned me onto your website/recipes! After spending a week with her she has inspired me to get back into my kitchen and stop eating out! I made this soup and LOVED it!! My only regret….. it’s TOO hot here to really enjoy it. So I put most of it in my freezer, I can’t wait to enjoy it when we’re done with our AZ heat!
p.s. I also put some aside before adding the peppers and my friends kids LOVED it!!! Will be making this all the time in the winter months!!
Aww she is so sweet to cook for you so much and I’m SO happy you have loved all the recipes! I’m thrilled to hear you love this soup so much, thank you so much for the feedback Peggy! I really loved hearing from you!
Yummy Soup. Mine had a brown color from the broth I believe.. (Kitchen Basics no sodium broth) Doesn’t matter, it will be on my “favorite” soup list. Love the heat. Thank you ~
Wonderful Sharon, so glad to hear that you loved it! Yes, that broth is much darker, so that would be why, but it is a yummy one 🙂
This soup is wonderful. It is even better the day after you cook it. My 18 year old omni son truly enjoyed this soup.
That is so great to hear Lindsey! Super awesome that your teenage son loved it! Thank you so much for the feedback 🙂
I made this soup without the poblanos for my kids. I added a little jalapeño pepper and juice to mine to add a little kick, and that was good also. YUM!!
Thank you so much for this soup! I didn’t have red potatoes so I used a mix of yellow and sweet potatoes, but it still turned out super delicious.
Wonderful, I’m so glad you enjoyed it! Thank you!
I too love pablano peppers and am always looking for new creative ways to incorporate them in meals. This soup is one of my favorite ways to use pablanos. Thanks for sharing your recipe!
I’m so glad you love this soup Erin, thank you so much for leaving feedback!
This soup was so flavorful and easy to make. I roasted 4 peppers, put 3 in and tasted and decided to put in the fourth. Wow…was very hot. Just a warning that as the soup sits, the flavors get bolder. But we both loved and will make again.
So happy you enjoyed it Sandra! Thank you for the review!
I have a whole bunch of russet potatoes. Do you think that will taste ok? I also have a scale to weigh them.
Hi Nicole! Yes, I think that should be fine. The texture will be a bit different, but I think it should work fine.
Thanks ! I will let you know how it turns out 🙂
Ok I finally made it. I used yokun gold potatoes and it was amazing !! I don’t have an immersion blender, I normally use my food processor for my creamy potatoes soups. I pulsed the peppers throughout the soup and I liked how it distributed the pepper through the whole soup. Creamy and spicy….what more could a girl ask for? ! Thanks for the fabulous recipe Brandi 🙂
That is so wonderful to hear Nicole, I’m so happy you loved the soup!! Thank you so much for the wonderful feedback!
Just made your roasted Poblano chile and Potato soup. It is absolutely delicious! Thank you for coming up with a wonderful soup that I most certainly will be adding to our regular recipes, Lori.
Wonderful Lori, I’m so happy you loved it!!
This soup is absolutely delicious – a keeper for sure. I roasted the peppers in a hot air frier. Worked really well. Thanks for another “winner” recipe!
I’m so glad you loved it, thank you Carol!
Can I make this in the instapot as written?
Hi Barb, I’m sorry, I don’t own an instant pot, so I’m not sure how they work or what adjustments need to be made.