About this recipe
This recipe is for the best creamy poblano soup. This soup is silky, delicious, and topped with Adobo Mexican Crumbles croutons. This soup is filled with Mexican flavors, and it is perfect for any occasion, especially when it is cold outside or you want to impress friends and family with your global flavors.
Ingredients for the creamy vegan poblano soup
- Onion. Yellow or white onions for cooking.
- Poblano chile. I do not roast or seed my poblano peppers for this recipe. I just stem them and roughly chop them.
- Garlic. Roughly chopped.
- Spinach. I love to add spinach to this soup because it bumps up the color and makes it even more nutritious.
- Potatoes. The potatoes are responsible for the creamy and silky texture of the soup.
- Vegan butter or olive oil.
- Water or vegetable broth
How To Make Poblano Soup
Place a large pot soup over medium heat, add the medium diced onion and the chopped poblano pepper. Let the onion and poblano peppers sauté until the onion starts to get a golden hue around the edges and the poblano peppers are soft and almost roasted. Add the garlic and let it cook for one minute.
Add the cubed potatoes and the spinach, a good pinch of salt, cover the vegetables in water, and cover. Let it simmer for 10 minutes or until the potatoes are cooked.
Puree in batches with a high-speed blender or an immersion blender. If you need more liquid, slowly add more until you have a perfect consistency. Check for seasoning and adjust the taste as needed.
Ingredients for the Adobo Mexican Crumbles Croutons
- Diced bread. Use any crusty bread or homemade bread.
- Olive oil. Use a good olive oil with a mild taste. In a pinch, you could also use any vegetable oil or vegan butter.
- Chorizo.
How to make the adobo Mexican crumble topping
- Cut the bread into small cubes, cover with the oil, season with a good pinch of salt, and bake or air fry.
- Heat the Adobo Mexican Crumbles in a non-stick pan.
- Put together the bread pieces and the Adobo Mexican Crumbles. And now you are ready to finish your creamy poblano soup.
Tips & tricks
- How to make it gluten-free? You can skip the bread and top the soup with the Adobo Mexican Crumbles for a gluten-free and faster version.
- Can I make this recipe in advance? Yes, you can make the creamy poblano soup in advance, but do not top it until ready to serve.
- Are the crumbles fully cooked? Yes, you can eat them right out of the package, or you can heat them like I did.
- Other uses for the crumbles. Add them to any other dish that you would generally call for a meaty ground like tacos, tostadas, burritos, chillis, etc.
CREAMY POBLANO SOUP WITH ADOBO MEXICAN CRUMBLES
Ingredients
Soup
- 2 tablespoons olive oil or vegan butter
- 1 onion, small and cut into pieces about 1 cup
- 2 garlic cloves,peeled and cut into chuncks
- 1 poblano chile
- 1 bunch spinach
- 1 medium potatoes cut into chunks About 1½ cup
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 2-3 cups water or vegetable broth
Adobo Mexican Crumbles
- 2 cups bread, cut into bite size pices
- 4 tablespoons olive oil
- 1 Hodo Adobo Mexican crumbles pack
Instructions
Soup
- Add the butter or olive oil, garlic, and onion to a soup pot with a lid. Sauté until translucent, about 5-7 minutes. Add the poblano pepper and saute for about 5 minutes.
- Add potatoes, spinach bunch, and two cups of water. Cover the pan, lower the heat and add the salt.
- Check after about 15 minutes that the potatoes are cooked. If they, blend the vegetables in a blender or with an immersion kitchen. Do not add more water until you try it and see if it is too thick. It is better to start adding liquid slowly as need than have a very watery soup.
Adobo Mexican crumbles
- Cut the bread in small cubes, cover with the oil, season with a good pinch of salt and bake or air fry.Heat the Adobo Mexican Crumbles in a non stick pan. Put together the bread pieces and the Adobo Mexican Crumbles. And now you are ready to finish you creamy poblano soup
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨