Sopa de Plátano (Plantain Soup)

Overhead view of two bowls of plantain soup with cream swirl, bread pieces, wooden spoon, blue napkins, and flowers on a wooden table.

5 from 1 vote

Sopa de Plátano (Plantain Soup)

This Sopa de Platano (Plantain Soup) is warm, smooth, and deeply comforting. It’s simple, filling, and perfect when you want something cozy without feeling heavy.

Prep Time15

Cook Time45

Total Time1

Course: Soup, soups, Stews and Soups

Cuisine: Puerto Rican

Cooking Technique: boiling, roasting, simmering

Servings: servings

Calories: 303kcal

Author: Zoé Forestier

Equipment

1 baking sheet
1 stock pot
1 King Arthur Baking Parchment & Mats" class="wprm-recipe-equipment-link" target="_blank" rel="nofollow">parchment paper

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.

Nutrition