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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 | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegandinnerideas

Poblano Soup with Crispy Soyrizo

Print 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.
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 351

Equipment

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

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