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This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans.

This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup

Creamy, hearty and delicious, this Roasted Poblano Soup is everything! The flavors of this soup are rich and delicious without using a ton of ingredients or spending too much time in the kitchen. The base is a smooth mix of tomatoes and poblanos. It is combined with vegan broth, soyrizo, black beans and corn. Perfect for a cold day!

Step One: Roast the Veggies

Cut the poblanos in half lengthwise. Deseed and remove the stems. Place the peppers (cut side up), yellow onion, peeled garlic, olive oil and taco seasoning on a baking sheet and toss to coat. Place in the oven for 30 minutes.

When the veggies come out of the oven they should be tender and have a slight char. Let them cool for a few minutes once they come out of the oven.

This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup

To Peel or Not: Typically I would peel the poblanos after roasting them, but since they are going to be blended this isn’t necessary.

Step Two: Blend & Assemble

The base of this soup is super creamy. So, to achieve that creaminess, add all of the roasted veggies to a blender with a can of crushed tomatoes – I like to use fire roasted! Blend until everything is super smooth.

This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup

Place a large stock pot on the stove over medium heat. Add crumbled soyrizo and cook until it starts to brown. After a few minutes of browning, pour in the roasted veggie mix, broth, a can of black beans and some corn. Stir in some more taco seasoning and let the soup simmer for 10-20 minutes.

Right before serving add some lime juice and give the soup one last taste.

This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup

Step Three: Serve & Enjoy

Ladle the soup into bowls and enjoy with all of your favorite soup toppings. Here are some of my favorites:

  • vegan cheese – I used vegan feta
  • green onion
  • cilantro
  • avocado
  • hot sauce
  • lime wedges
  • chips

Load up your bowl with allllll of the toppings and dig in. This soup is comforting and delicious. Perfect for a cozy dinner or make ahead lunches. This is a total crowd pleaser.

This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup
This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup

Roasted Poblano Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans.
5 from 4 ratings

Ingredients

FOR THE ROASTED VEGGIES

FOR THE SOUP

  • 1 28-ounce can crushed tomatoes I used fire roasted
  • 6 ounces soyrizo crumbled
  • 2 cups broth I used vegan chicken broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn I used frozen
  • 1-2 tablespoons taco seasoning to taste
  • 1 lime juiced
  • avocado, chips, green onion, vegan cheese, hot sauce, cilantro optional toppings

Equipment

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Cut the poblanos in half lengthwise. Deseed and remove the stems. Place the peppers (cut side up), onion, garlic, olive oil and taco seasoning on the baking sheet and toss to coat. Place in the oven for 30 minutes. Remove from the oven and allow to cool for a couple minutes.
  • Add all of the roasted veggies and the canned tomatoes to a blender. Blend until smooth and set aside.
  • Heat a stock pot over medium heat. Add the soyrizo and brown for a couple minutes. Pour in the blended soup, broth, beans, corn and taco seasoning. Stir to combine, bring to a boil, lower heat and simmer for 10-20 minutes.
  • Right before serving add lime juice. Serve hot with the optional toppings.

Video

Calories: 270kcal, Carbohydrates: 38g, Protein: 14g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 743mg, Potassium: 1056mg, Fiber: 13g, Sugar: 10g, Iron: 5mg
Cuisine: Mexican
Course: Main Course
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This Roasted Poblano Soup is made with simple ingredients and comes together quickly. Roasted veggies, crispy soyrizo & black beans | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veggiesoup