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    Poblano Soup with Crispy Soyrizo

    April 1, 2022 By Rene 8 Comments

    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge.

    Jump to Recipe
    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas

    This post includes affiliate links. If you make a purchase I get a small commission. 🤗

    I don't care what time of year it is, I can always go for a good soup. And this Poblano Soup comes together in less than an hour, is filling, makes great leftovers...and that crispy soyrizo topping! It is just the perfect combo. You can add extra spice or keep it mild. Swap out the pinto beans if you like something better. Or load it up with as many toppings as your heart desires. Unlimited possibilities.

    How to make the Poblano Soup

    Start out by dicing the veggies. You will need poblano peppers, yellow onion, garlic and jalapeño. Add all the veggies to a stock pot with oil and some spices. Cook everything down for about 5 minutes.

    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas

    Add in a can of fire roasted tomatoes, 2 cans of drained pinto beans, salsa verde and 3 cups of broth. Bring to a boil, then cover partially, lower the heat and simmer for 20 minutes.

    How to make the Crispy Soyrizo

    While the soup is simmering, go ahead and make the soyrizo topping. There really isn't a lot to it. Heat a pan over medium heat and add the soyrizo. Break it apart with a wooden and move it around until it is nice and crispy. Remove it from the pan and set aside.

    You can also prep any other toppings you would like to use. I sliced up some limes and chopped some cilantro. But here are some other topping suggestions:

    • avocado
    • tortilla chips
    • pico de gallo
    • corn
    • rice
    • hot sauce
    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas

    How to serve Poblano Soup with Crispy Soyrizo

    After the soup is done simmering, use an immersion blender to blend about half of the soup. If you don't have an immersion blender, you can also transfer half of the soup to a standing blender, blend, then add it back to the pot. This will thicken the soup. You can also skip this step if you want a thinner soup.

    Stir in some vegan cream cheese and non-dairy creamer (or non-dairy milk) and stir until smooth and creamy.

    Add the hot soup to bowls and top with the crispy soyrizo and any other toppings you have on hand.

    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas

    Need more recipe inspo? Check these out:

    • Crispy Poblano & Potato Tacos
    • Roasted Poblano Vegan Enchiladas
    • Vegan Butternut Squash Poblano Enchilada Casserole
    • Vegan Roasted Poblano Corn Dip
    • 3 Bean Taco Soup
    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas
    Print Pin
    5 from 6 votes

    Poblano Soup with Crispy Soyrizo

    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge.
    Course Main Course
    Cuisine Mexican
    Keyword beans, dinner, fall recipes, lunch, mexican, quick dinner, soup, soyrizo, weeknight dinner
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6
    Calories 351kcal

    Equipment

    • stock pot
    • immersion blender

    Ingredients

    • 2 tablespoons avocado oil or other neutral oil
    • 2 poblano peppers diced, stem and seeds removed
    • 1 yellow onion diced
    • 3 cloves garlic diced
    • 1 jalapeño diced, remove stems and seeds for less spice
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • salt and pepper to taste
    • 12 ounces salsa verde homemade or store bought
    • 2 15-ounce cans pinto beans drained and rinsed
    • 1 15-ounce can diced fire roasted tomatoes
    • 3 cups broth
    • 6 ounces soyrizo
    • 4 oz vegan cream cheese I used Kite Hill
    • ¼ - ½ cup non-dairy creamer* or non-dairy milk, to taste
    • lime wedges and cilantro for topping, optional

    Instructions

    • Heat the oil in a stock pot over medium heat. Add the poblano, onion, garlic, jalapeño, oregano, paprika, chili powder, cumin and a pinch of salt & pepper. Cook down until the veggies are tender, stirring frequently (approx. 5 minutes).
    • Add the salsa verde, beans, tomatoes and broth to the pot and stir to combine. Bring to a boil, partially cover, lower heat and simmer for 20 minutes. Stir every 5 minutes or so.
    • While the soup is simmering, heat a skillet over medium heat. Add the soyrizo and break apart with a wooden spoon. Cook until crispy, stirring frequently (approx. 5 minutes). Remove from the heat and set aside until ready to serve.
    • When the soup is done simmering, use an immersion blender to blend about half of the soup.** Add the vegan cream cheese and non-dairy creamer to the pot and stir until smooth. Taste and adjust seasonings as needed.
    • Add the soup to bowls and top with the soyrizo, a lime wedge and fresh cilantro.

    Video

    Notes

    *I use Ripple non-dairy creamer. It has the most neutral flavor of all of the brands I've tried.
    **If you don't have an immersion blender, transfer half of the soup to a standing blender and pulse until smooth. Transfer back to the pot.
    FOR LEFTOVERS: Allow leftovers to cool completely, then transfer to containers. It will last 3-5 days in the fridge or up to 3 months in the freezer. 

    Nutrition

    Calories: 351kcal | Carbohydrates: 40g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1183mg | Potassium: 797mg | Fiber: 13g | Sugar: 11g | Iron: 4mg
    This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas
    « March 2022 Favorites
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    Reader Interactions

    Comments

    1. Hollie

      April 15, 2022 at 4:34 pm

      5 stars
      Loved this soup! I made mine extra spicy in using hot chili powder. Thanks for all the great recipes!

      Reply
      • Rene

        April 17, 2022 at 8:10 am

        Hollie - extra spicy? You're talking to my soul! So glad you liked it!

        Reply
    2. in2insight

      April 14, 2022 at 9:53 am

      5 stars
      This is such a refreshingly great new flavor soup and is so easy to make.
      Taste was awesome (local store did not have poblano and suggested anaheim ones, which it what we used)
      Thanks for sharing!

      Reply
      • Rene

        April 17, 2022 at 8:10 am

        So glad you liked it! Sounds like a great swap!

        Reply
    3. Sylvia W

      April 06, 2022 at 10:00 pm

      5 stars
      Mmmm this sounds so yummy! And a special yay for another reason to keep soyrizo in the fridge!

      Reply
      • Rene

        April 08, 2022 at 12:38 pm

        Haha yes! Love soyrizo!!!

        Reply
    4. Carmen

      April 01, 2022 at 9:07 am

      Thus looks delicious but I’m concerned that 12 oz of sales verde will be too much, especially with the poblano & jalapeños added 😅

      Reply
      • Rene

        April 01, 2022 at 2:07 pm

        Hi Carmen - poblanos aren't spicy at all - they taste like a bell pepper. Ways to cut the spice are to de-seed the jalapeno (or omit it). And salsa verde isn't spicy (to me - but that could be personal preference lol), so just add to taste and you can balance it with more broth. But I would say overall, this soup is very mild. Hope that helps!

        Reply

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    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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