Get ready to fall in love with the gorgeous flavors, creamy texture, and gentle heat of Sweet Potato and Poblano Pepper Soup. This comforting Mexican-inspired soup brings together the natural sweetness of sweet potatoes with the subtle smokiness of roasted poblanos, all tied together with a swirl of coconut milk or cream. Whether you’re seeking a cozy meal on a chilly evening or an impressive starter for a dinner party, this recipe delights with every spoonful, and you’ll want to make it again and again!
Ingredients You’ll Need
You don’t need a long list of hard-to-find ingredients to create a showstopping soup. Every element here adds its own magic, from creaminess and color to spice and depth, all coming together in culinary harmony.
- Olive oil (2 tablespoons): A rich foundation for sautéing that deepens all the flavors right from the start.
- Onion, chopped (1 medium): Brings aromatic sweetness that forms the backbone of the soup’s savoriness.
- Garlic cloves, minced (2): Infuses the base with that classic, mellow garlic warmth.
- Sweet potatoes, peeled and diced (2 medium): The star ingredient supplying vibrant color, velvety body, and gentle sweetness.
- Poblano peppers, roasted, peeled, and chopped (2): Deliver smokiness and just the right kick without overpowering spice.
- Ground cumin (1 teaspoon): Adds earthy, slightly nutty notes reminiscent of classic Mexican dishes.
- Smoked paprika (1/2 teaspoon): Enhances the soup’s depth with a hint of smoky intrigue.
- Vegetable broth (4 cups): The canvas that carries every flavor in a nourishing embrace.
- Coconut milk or heavy cream (1/2 cup): For luxurious creaminess; coconut milk keeps it vegan, while heavy cream gives extra richness.
- Salt and black pepper, to taste: Essential for seasoning; adjust according to your preference.
- Chopped cilantro and lime wedges (for garnish): Finish each bowl with vibrant color and a zesty pop of freshness.
How to Make Sweet Potato and Poblano Pepper Soup
Step 1: Sauté the Onion
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook gently, stirring occasionally, until it’s soft and translucent. This step lays a deeply aromatic foundation for Sweet Potato and Poblano Pepper Soup, as the onion’s natural sweetness gets pulled out slowly for full flavor.
Step 2: Add the Garlic and Spices
Next, stir in the minced garlic, ground cumin, and smoked paprika. Let them sizzle for about a minute, just until fragrant. This unlocks the essential flavors of the spices and melds the garlic’s mellow bite with the onion, creating a base that’s already smelling incredible.
Step 3: Toss in the Sweet Potatoes and Poblanos
Add the diced sweet potatoes and chopped roasted poblano peppers to the pot. Give everything a good stir to coat the vegetables with the spicy, aromatic oil. This pairing is what makes Sweet Potato and Poblano Pepper Soup sing, blending sweet earthiness with smoky complexity.
Step 4: Pour in the Broth and Simmer
Now, pour in the vegetable broth. Bring the soup up to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes, or until the sweet potatoes are meltingly tender. The vegetables will start to break down, melding flavors with each bubbling minute.
Step 5: Puree the Soup
Once the sweet potatoes are soft, use an immersion blender right in the pot to blend everything into a silky, smooth soup. If you don’t have an immersion blender, just transfer the soup carefully (in batches) to a regular blender. Safety tip: let it cool for a minute and hold the lid with a towel to avoid pressure from hot steam.
Step 6: Stir in the Creaminess
Return the blended soup to low heat and stir in the coconut milk or heavy cream. Season with salt and black pepper to taste. Allow it to gently simmer for 5 more minutes so everything gets beautifully creamy, rich, and ready to enjoy.
Step 7: Serve and Enjoy
Ladle the soup hot into bowls. Top with a generous sprinkle of fresh chopped cilantro and a squeeze of lime. These final touches not only brighten the whole bowl, but they make each serving of Sweet Potato and Poblano Pepper Soup a showstopper.
How to Serve Sweet Potato and Poblano Pepper Soup
Garnishes
A handful of chopped cilantro adds grassy freshness, while a lime wedge on the side begs to be squeezed in for a burst of lively citrus. For even more flair, scatter on pumpkin seeds, sliced red chili, or a swirl of extra coconut milk—everyone loves a beautiful bowl!
Side Dishes
Pair Sweet Potato and Poblano Pepper Soup with crusty bread, warm tortillas, or a crisp salad. A side of avocado toast or a simple black bean salad delivers texture and flavor contrast, making your meal complete without overshadowing the soup’s starring role.
Creative Ways to Present
Serve this soup in individual mugs for a cozy dinner party or pour it into shot glasses for elegant appetizer shooters. For a rustic vibe, present it in small cast iron pots or top with roasted corn and a dollop of vegan sour cream for festive flair.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then pour it into an airtight container. It’ll keep perfectly in the refrigerator for up to four days, and the flavors often deepen and improve overnight—a true make-ahead superstar!
Freezing
Sweet Potato and Poblano Pepper Soup is an excellent candidate for freezing. Once cooled, transfer to freezer-safe containers or bags, leaving a little space for expansion. Label and keep them for up to three months; just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the soup gently on the stovetop over low-to-medium heat, stirring occasionally. If the soup seems a touch thick, add a splash of broth or water. Avoid boiling vigorously to preserve that lush creaminess.
FAQs
Can I use canned roasted poblano peppers instead of fresh?
Yes, you can substitute canned roasted poblanos in a pinch, but for the best flavor, try roasting fresh ones at home. The smokiness and brightness really come through when you use fresh peppers.
Is this soup spicy?
Sweet Potato and Poblano Pepper Soup is gently warming, not fiery. Poblanos are quite mild, but if you want more of a kick, feel free to add a pinch of cayenne or a chopped jalapeño to adjust the heat.
Can I make this soup fully vegan?
Absolutely! Use coconut milk instead of heavy cream and double-check your vegetable broth is vegan. All the rich, creamy comfort with none of the dairy—everyone wins.
What if I don’t have an immersion blender?
No worries! Carefully ladle the soup into a regular blender in batches. Be sure to vent the lid slightly and secure it with a towel to prevent any hot soup from splashing out.
How can I make the soup chunkier?
After pureeing most of the soup, stir in some extra roasted poblano and sweet potato cubes, or simply blend less for a chunkier consistency. The texture is totally up to you!
Final Thoughts
Whether you’re new to homemade soups or a seasoned kitchen pro, give this Sweet Potato and Poblano Pepper Soup a place in your recipe box. The creamy texture, comforting flavors, and bright finish are downright irresistible—send a bowl my way and let’s savor it together!
Print
Sweet Potato and Poblano Pepper Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Sweet Potato and Poblano Pepper Soup is a deliciously creamy and flavorful vegan soup with a hint of spice. Perfect for a cozy night in or as a starter for a dinner party.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
- Chopped cilantro and lime wedges, for garnish
Soup:
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until soft. Add garlic, cumin, and smoked paprika; cook until fragrant.
- Add vegetables: Stir in sweet potatoes and poblano peppers. Pour in broth, bring to a boil, then simmer until sweet potatoes are tender.
- Puree soup: Use an immersion blender to puree until smooth. Stir in coconut milk or cream, season with salt and pepper, and simmer briefly.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- To roast poblanos, char them under a broiler or over a flame, then peel after steaming. For more heat, add cayenne or jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
