Vegan Roasted Poblano Soup
Smoky, creamy, and deeply satisfying, this roasted poblano soup is the kind of bowl that makes you want to curl up and forget the rest of the day. The magic starts under the broiler, where the poblanos get charred and blistered until their skins peel away to reveal tender, smoky flesh that forms the backbone of the whole dish. Full-fat coconut milk steps in to create that rich, velvety texture you'd expect from a cream-based soup — no dairy needed, and you genuinely cannot tell the difference. Cumin and smoked paprika deepen the flavor, while sweet corn kernels add little pops of texture throughout. A squeeze of fresh lime juice right at the end brightens everything up and keeps it from feeling heavy. This recipe makes four generous servings, so it's perfect for a weeknight dinner with leftovers that taste even better the next day. Finish with cilantro and extra lime wedges if you have them — they take an already great bowl completely over the top.
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Learn more →Ingredients
4 servings
- 4 poblano peppers
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup frozen or fresh corn kernels
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are deeply charred and blistered on all sides, 12–15 minutes total.
- 2
Transfer the charred peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Roughly chop the roasted pepper flesh and set aside.
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