This Sopa de Platano (Plantain Soup) is warm, smooth, and deeply comforting. Roasting the plantains first adds subtle sweetness and depth, balancing the savory broth and vegetables. It's simple, filling, and perfect when you want something cozy without feeling heavy.
Sopa de Platano is relatively new to me and my personal menu. However, ever since I made Caldo Santo last year (another new recipe in my repertoire), the use of platano as the main ingredient in soups has increased my curiosity.
If you enjoy plantains in savory dishes, try Mofongo, fried and smashed green plantain with garlic and pork rinds, and Sancocho, a brothy soup with meats, plantains, and root vegetables. Tostones are crispy plantain bites that pair perfectly with any saucy dish or make a great snack on their own. And Guineitos en Escabeche, not quite plantains, but a highly satisfying cold or warm side dish.
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Why you'll love this recipe
- Roasting the plantains adds depth and natural sweetness
- Smooth, creamy texture without being heavy
- Simple ingredients, big flavor
- Great for make-ahead meals
- Flexible base for variations
Plantains in the Caribbean
Across the Caribbean, plantains became a practical way to turn simple ingredients into filling, everyday meals. Island life often meant limited access to imported foods, so cooking relied on what grew locally and reliably.
Plantains were introduced to the region as a food source for enslaved communities. Over time, those communities adapted them in resourceful ways: boiling, frying, mashing, and stretching them into meals that could feed many.
As shortages affected the entire population (during wars, storms, or disrupted supply routes), these preparations moved beyond necessity and onto wider tables. What began as survival cooking became part of the region's shared food culture.
Ingredient Notes
- Plantains: Use green or just-starting-to-yellow plantains. Roasting is key to flavor.
- Sofrito: Adds depth and ties the soup to Puerto Rican flavor profiles.
- Broth: Chicken broth gives richness; vegetable broth works well, too.
- Vegetables: Onion, celery, and carrots create a classic soup base.
- Cream or coconut milk (optional): Added at the end for richness.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Use vegetable broth to keep the soup vegetarian.
- Add cooked, shredded chicken, pork, or shrimp for extra protein.
- Swap cream for coconut milk for a dairy-free option.
- Leave the soup slightly chunky instead of fully blended.
- Add herbs like parsley or culantro at the end for freshness.
How to make Sopa de Plátano recipe
Here are the step-by-step instructions to make Plantain Soup.
This soup blends smoothly, but if you prefer texture, you can partially blend and leave some plantain pieces intact.
- Step 1: Roast the plantains. Cut the ends and score the plantains' skin for easy peeling later. I cut them in half for easier and quicker roasting. Place them on a parchment-lined baking sheet and roast until tender. Set aside to cool slightly and cut into chunks. If you want to boil the plantains, you can too, just skip the roasting process and cut them into chunks before adding them to the water. Leave the skin on.
- Step 2: Prepare the vegetables. Chop the onions, celery, and carrots. Mince the garlic so everything is ready before cooking.
- Step 3: Build the base. Heat oil in a large pot. Add onions, celery, and carrots. Cook until softened, then stir in the garlic and sofrito.
- Step 4: Add plantains and season. Add the roasted plantains and season the vegetables and plantains with adobo.
- Step 5: Broth and Simmer. Pour the broth. Bring to a gentle simmer and cook until all vegetables are fully tender and flavors are combined.
- Step 6: Blend and adjust consistency. Use an immersion blender to blend until smooth, or blend carefully in batches. Add more broth if needed. Taste and adjust seasoning.
Top Tip
Roasting the plantains before adding them to the soup builds flavor and reduces the overcooking of the dietary fiber. Dietary fiber can help you feel fuller longer and help stabilize your blood sugar.
Expert Tips
- An immersion blender makes blending hot soups easier and safer. You can immerse the blender in the pot without having to handle the hot product.
- If using a countertop blender, blend in small batches and vent the lid. Do not overfill the pitcher or seal the lid tightly, as steam buildup can force hot liquid out of the blender.
- Cool the soup before storage. Place in either a small, flat container for small-batch cooling or in heat-resistant boil-cook bags to lay flat. The thinner the surface area, the quicker the cooling process.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 2 months. Thaw and reheat gently. Freezer silicone containers are great for storing multiple servings of food.
Recipe FAQs
Yes, but roasting adds more flavor and depth to the soup.
No. It's savory and mild. Add heat if desired. Garnish with sliced or chopped jalapeños.
Yes. Skip the cream or use coconut milk.
More Soups, Stews, and Braised Dishes Recipes
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📖 Recipe
Sopa de Plátano (Plantain Soup)
Equipment
Ingredients
- 6 plantains ripe, or mixture of ripe and mid-ripe
- 1 onions peeled and diced
- 1 carrot peeled and diced
- 2 celery stalk cleaned and diced
- 1 cubanelle pepper use regular pepper, diced
- 4 aji dulce optional
- 2 tablespoon sofrito
- 3 garlic cloves minced
- 2 tablespoon achiote oil
- 2 sprigs culantro
- 2 tablespoon adobo powder
- 2 quarts broth or water
- 1 can coconut milk
Instructions
- Roast the plantains. Cut the ends and score the plantains' skin for easy peeling later. I cut them in half for easier and quicker roasting. Place them on a parchment-lined baking sheet and roast until tender. Set aside to cool slightly and cut into chunks. If you want to boil the plantains, you can too, just skip the roasting process and cut them into chunks before adding them to the water. Leave the skin on.
- Prepare the vegetables. Chop the onions, celery, and carrots. Mince the garlic so everything is ready before cooking.
- Build the base. Heat oil in a large pot. Add onions, celery, and carrots. Cook until softened, then stir in the garlic and sofrito.
- Add plantains and season. Add the roasted plantains and season the vegetables and plantains.
- Broth and Simmer. Pour the broth. Bring to a gentle simmer and cook until all vegetables are fully tender and flavors are combined.
- Blend and adjust consistency. Use an immersion blender to blend until smooth, or blend carefully in batches. Add more broth if needed. Taste and adjust seasoning.
Notes
Top Tip
Roasting the plantains before adding them to the soup builds flavor and reduces the overcooking of the dietary fiber. Dietary fiber can help you feel fuller longer and help stabilize your blood sugar.Expert Tips
- An immersion blender makes blending hot soups easier and safer. You can immerse the blender in the pot without having to handle the hot product.
- If using a countertop blender, blend in small batches and vent the lid. Do not overfill the pitcher or seal the lid tightly, as steam buildup can force hot liquid out of the blender.
- Cool the soup before storage. Place in either a small, flat container for small-batch cooling or in heat-resistant boil-cook bags to lay flat. The thinner the surface area, the quicker the cooling process.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 2 months. Thaw and reheat gently. Freezer silicone containers are great for storing multiple servings of food.
Zoe Forestier Villegas says
Delicious and comforting.