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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Do you have any nutrition information on this? I couldn’t find it. I’m looking forward to making this soup, but like to know nutrition information when I can. Thanks.
I have to admit, I was a little skeptical with so few ingredients and the main one being potatoes that this would be very flavorful, but WOW! So good. I puréed mine in my blender (using an immersion blender annoys me), and did blend in about 3/4 of the peppers. I use a homemade broth mix for broth, which already has quite a bit of nutritional yeast, but did add a couple more tablespoons when blending.
I made this yesterday but instead of small potatoes I used a sweet potato and blend it together. I also added some corn at the end and it was delicious! Thank you!
Making this tonight. I have made adjustments to the way i completed it. Thanks so much for a base to go off of. I credited you and tagged you on IG. Please email me or IG msg me if I credited incorrectly. Thank you.
This is in frequent rotation in my house. I blend a 12 oz pkg of shelf stable tofu with some of the soup and add a bag of frozen corn at the end. We enjoy as suggested or add avocado and cilantro when we have them. Delicious!
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.
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!
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!!
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!
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 🙂
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 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!
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 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!!