Sopa de Platano (Plantain Soup)

What’s new in this recipe

This recipe was originally published on May 5, 2020, and we've made some great updates! We’ve refreshed the photos, added step-by-step process shots to make following along even easier, included a substitutions and variations section for more flexibility, and expanded the cooking tips and notes to help you get the best results. Plus, we’ve added storing and reheating instructions, so you know exactly how to save and enjoy leftovers.

Ingredients

• Olive oil – Used for sautéing the vegetables that form the base of the soup. Other neutral oils, such as avocado or vegetable oil, work as well.
• Produce – Onions, carrots, celery (mirepoix), and garlic create a flavorful foundation. Green plantains are the key ingredient—look for firm, unripe ones with a hard, green exterior in the produce section.
• Spices – We keep it simple with salt, black pepper, cumin, and a bay leaf for subtle depth.
• Chicken broth – We use chicken broth for this soup, but for a vegetarian version, a high-quality vegetable broth works well. If you’re sensitive to salt, use a low-sodium broth.
• Optional garnishes (not pictured) – Fresh cilantro or parsley brightens the dish, crushed plantain chips add crunch, and a squeeze of lime provides a pop of acidity to balance the richness.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

Peeling and slicing green plantains:

1. Cut off the ends.
2. Slice them in half to make them easier to handle.
3. Run the tip of a sharp knife down the length of the plantain to score the peel. Use your thumb to get under the peel and pry it away from the fruit.
4. Once peeled, slice the plantain into roughly ½-inch rounds.

Other prep steps:

• Dice the onion, carrots, and celery. Since they go into the pot at the same time, you can keep them in the same bowl.
• Mince the garlic.
• Gather and measure out the remaining ingredients before you start cooking.

How to make sopa de platano

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook for 5 minutes, stirring frequently.
2. Add the garlic and cumin. Cook for 1 minute, stirring almost constantly.
3. Stir in the sliced plantains.
4. Pour in the chicken broth and add the bay leaf. Stir well, gently scraping up any bits from the bottom of the pot.

5. Raise the heat to high and bring the soup to a boil (about 4–5 minutes). Once boiling, reduce the heat to medium-low and simmer for 35–40 minutes, or until the plantains are tender. Stir occasionally, lowering the heat if needed as the soup thickens.
6. The plantains should be soft enough to break apart with a wooden spoon. If not, continue cooking for another 10 minutes and check again. Remove and discard the bay leaf. Taste and add salt if needed. (As a reference, we didn’t add any extra salt to ours.)
7. Serve as is or blend for a smoother texture. We used an immersion blender to process it right in the pot. For a chunkier texture, use a potato masher to mash some of the plantains while stirring. (Take the soup off the heat and let it stop simmering before blending or mashing.)
8. Garnish with chopped cilantro (or parsley) and crushed plantain chips, and serve with lime wedges if desired.

Substitutions and variations

• Use vegetable broth – Swap the chicken broth for vegetable broth to make the soup vegetarian.
• Add protein – Stir in cooked shredded chicken for a heartier soup.
• Make it creamy – Blend in a small amount of half-and-half or heavy cream for a richer texture.
• Spice it up – Add a pinch of cayenne or a dash of hot sauce for a little heat.
• Switch up the garnish – Instead of plantain chips, try crushed tortilla chips, crispy bacon crumbles, or cooked crumbled chorizo for added texture and flavor.

Storing and reheating instructions

• Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let it cool completely, then transfer to an airtight, freezer-safe container. Label with the contents and date, and freeze for up to 3 months.
• Reheating: If frozen, thaw in the refrigerator overnight. To reheat, transfer the desired amount to a saucepan and warm over medium to medium-low heat, stirring occasionally until heated through. Alternatively, microwave in a microwave-safe bowl, stirring every 30 seconds until hot.
• Reheating tip: It will thicken as it sits, especially after refrigeration or freezing. Stir in a splash of broth while reheating to loosen the consistency.
• Food safety: Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.