Poblano Soup with Crispy Soyrizo
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This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge.
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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.
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
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.
Need more recipe inspo? Check these out:
Poblano Soup with Crispy Soyrizo
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
- 1/4 – 1/2 cup non-dairy creamer* or non-dairy milk, to taste
- lime wedges and cilantro for topping, optional
Equipment
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
We like to joke when my kids ask what is for dinner, I will say,
” I’m not sure. I am going to check with Rene!” Made this tonight and it was great. I topped it with some vegan sour cream (I cheated and used the squeezy kind) and made chips for topping from corn tortillas. Thank you for the great recipes. As I was cleaning up, my husband even said, “She does have some good recipes, doesn’t she!” Score. Bellies full…happy mom.
OMG – that is the sweetest thing ever. And the highest compliment! So glad this one was a hit!
Wow, this soup is wonderful. The next day it was even better. On the second day stirred in some shredded vegan cheddar. Even though it’s been in the 80’s we eaten it for three days and loving it!
Thank you,
Trina
I love soup anytime of year, so I get it lol! So glad you liked it!
Can I make this in an instant pot?
Hello I’ve now made 3 of your soups. I don’t make them strictly vegan but they’re always fantastic. Thank you so much!
Thanks so much!!!
I made this last night and my husband and I couldn’t stop raving about it. The spice was just right to us. I made some cheezy jalapeño cornbread muffins to go with it.
We’ll be enjoying the leftovers tonight and we can’t wait!
Thanks for creating this recipe.
Loved this soup! I made mine extra spicy in using hot chili powder. Thanks for all the great recipes!
Hollie – extra spicy? You’re talking to my soul! So glad you liked it!
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!
So glad you liked it! Sounds like a great swap!
Mmmm this sounds so yummy! And a special yay for another reason to keep soyrizo in the fridge!
Haha yes! Love soyrizo!!!
Thus looks delicious but I’m concerned that 12 oz of sales verde will be too much, especially with the poblano & jalapeños added 😅
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!