Roasted Poblano Soup

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

Course Main Course

Cuisine Mexican

Keyword beans, black beans, cozy, fall recipes, soup, winter recipes

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 270

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

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.

Calories: 270kcal | Carbohydrates: 38g | Protein: 14g | Fat: 10g