Did you know you could make a delicious soup in just 30 minutes, and have it be both gluten-free and vegan?! This spectacular poblano zucchini soup recipe features simple ingredients, topped with crunchy pepitas coated in a zesty chili-lime mixture, and will rock soup season with its vibrant color and bold flavors. Follow the tips below to cut down on prep-time, simple swaps for ingredients, and how to spice this soup up even more!
Why Make This Poblano Soup?
Oh, let me count the ways!
- super easy, just 5 ingredients and a smidge of salt!
- takes under 30 minutes
- so freaking flavorful
- can be customized with delicious toppings!
- um, that color tho?!
What’s In This Zucchini Soup Recipe?
For the soup itself we’re looking at:
- poblano peppers
- zucchini
- white onion
- shallot
- So Delicious Dairy Free Organic Almondmilk with Cashew
And some salt for seasoning.
I based this recipe off the one I tried in Denver back in April, which actually used the So Delicious Coconut Milk, but since I always have their Organic Unsweetened Almondmilk with Cashew on-hand, I decided to try this variation instead. I love using their almondmilk with cashew because the flavor is so mild, but with under 50 calories per serving, this recipe is light while still feeling thick, creamy, and decadent. Perfect for soup season, indeed!
What Toppings Should I Use?
My all-time fave are these chili-lime pepitas. If you are unfamiliar with pepitas, they are simply pumpkin seeds! I lightly toast them in a skillet, then squeeze fresh lime juice over them and toss them with chili powder and a sprinkle of salt.
The pepitas add a hearty crunch to this creamy zucchini soup, and with the chili-lime coating, they add a slightly spicy zip!
You can also add flash-fried shishito peppers, which are becoming more readily available in stores, for a flavorful finish. Sometimes they can add a bit of spiciness too, but usually, they are rather mild.
I also enjoy adding a tiny drizzle of chili oil for some buildable heat. But be wary, it can build very quickly!
How Do I Make This Poblano Zucchini Soup Recipe?
We start by heating up some olive oil and cooking down the onion, shallot, and poblano chile until browned and softened, almost caramelized, then add in the zucchini and cook for a few more minutes until softened.
To cut down on prep, chop up the veggies into thicker pieces! It’s all going into the blender at the end, anyway.
Blend the cooked veggies until smooth and then add the mixture back to the pot and pour in the So Delicious Almondmilk with Cashew.
You should watch my Instagram Stories of this, it’s ridiculously satisfying watching the almondmilk mix with the vegetable puree. Sooooo satisfying.
At this point you just heat it on low until nice and warm and adjust the seasoning of the salt if needed.
This recipe is so simple! So delicious!
Get it? So Delicious?!
I know, I know, I am terribly lame, but you all know how I can’t resist bad puns.
How To Serve This Poblano Soup?
I love to layer the toppings.
First, I start with a tiny drizzle of chili oil. Since poblano soup is not inherently spicy (it’s very mild!), adding just a touch of the chili oil lends that hit of spice for those craving a deep heat. Start with less and add more as needed, because it gets hot quickly!
From there, I sprinkle with my fave So Delicious Mozzarella Flavored Shreds, because I can’t not have cheese, and it’s seriously the best vegan cheese I’ve ever tried. I’m newly impressed every single time I have it, ha!
After adding my dairy-free cheese, I throw down a handful of chili-lime pepitas, and slide a fried shishito pepper all up in there for good measure.
Sprinkle with flaky sea salt and pepper and you’re good to dive in!
FAQs
What if I can’t find poblano chiles?
- Anaheim peppers make a worthy substitute but tend to be just a little bit sweeter and a little bit spicier than poblanos. Anaheim peppers are generally a lighter shade of green and a bit smaller compared to poblanos, so you might need an extra pepper or two to compensate.
How can I make it spicy without chili oil?
- Feel free to stir in some cayenne pepper while you cook down the veggies. Start with ¼ teaspoon and adjust from there, after adding the almondmilk.
What if I can’t find pepitas?
- I would use either cashews or walnuts for the topping. Pistachios are also great, and have the added bonus of also being green like the pepitas and the soup, ha!
What can I serve this dish with?
- A few of my faves include a dollop of red bell pepper paste, mini vegan lemon cheesecakes, and cucumber salad!
Poblano Zucchini Soup Recipe with Chili Lime Pepitas
Ingredients
- 2 tablespoons olive oil
- 1 shallot sliced into thick rings
- 1 white onion roughly chopped
- 5 poblano chiles seeded and roughly chopped
- kosher salt
- 2 large zucchini halved and sliced
- 3 cups So Delicious Dairy Free Organic Unsweetened Almondmilk with Cashew
- 1 cup pepitas
- ½ lime
- 1 tablespoon chili powder
- chili oil for drizzling (optional)
- 1 cup So Delicious Dairy Free Mozzarella Flavored Shreds for topping (optional)
- 4 shishito peppers for topping (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Once shimmering, add the shallot, onion, and poblano chiles. Sprinkle with salt, stir to coat, and cook until golden brown and softened, around 10 minutes. Add the zucchini and continue cooking until the zucchini has softened, sprinkling with more salt, around 3 minutes more.
- Remove vegetables from pot and add to a high-powered blender and blend mixture until smooth. Transfer puree back to pot and add the So Delicious Almondmilk with Cashew and stir gently to combine. Heat on medium-low until hot and starting to bubble. Adjust seasoning as needed.
- While soup cooks, add pepitas to a dry skillet over medium heat and toast lightly for five minutes. Squeeze lime juice over pepitas and sprinkle with chili powder and salt and stir to combine. Remove pan from heat and set aside until ready to serve.
- To serve, spoon soup into bowls, then drizzle with chili oil, sprinkle with So Delicious Dairy Free Mozzarella Flavored Shreds and Chili Lime Pepitas. Serve with shishito peppers as desired as well and enjoy!
Notes
Nutrition
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Ashley says
Is this a copycat of the soup at Root Down? I just had it last night and omg I want to go back for it every night! I curious also if the coconut milk will make it closer to that flavor?