There is little my dad enjoyed more than good conversation accompanied by a good meal. He was a slow eater, savoring his food as much as each story he told. I often had to warn friends who shared meals with us, in case they thought they could politely slip out in an hour. Looking back now, I see how valuable those moments were and how rare it is in our hectic rush-about lives. Cuban Plantain Soup (Sopa de Platano) was always a favorite of his and he would order it every time we went to his favorite Cuban restaurant in Miami. That was a long time ago, but I still think of him when I spot it on a menu. My husband has kept up that tradition and is now the one to order it every chance he gets. And, I’m always glad when he does so I can sneak a taste.
Plantains are a staple in Hispanic cooking. If you’re not familiar with them, here’s a brief rundown. Plantains grow in tropical climates and look like large bananas. Unlike bananas though, they are not eaten raw and act as a vegetable rather than a fruit. They are starchy, like a potato or yuca, which makes them hearty and filling when used in recipes such as this one. They are versatile in that they can be used in different stages of ripeness. When green, they can be used in soups or fried into things like tostones (where they’re fried, smashed, fried again) or plantain chips (sliced thin and fried until crisp). When ripe, they are very sweet and often eaten as maduros (fried sweet plantains – my favorite). For this recipe, they are used while green.
This tasty soup has found its way into many Latin American countries. While its interpretation varies slightly by country, a commonality is evident. This is comfort food. It is unfussy, homey, and full of flavor. Its ingredients are basic and its preparation simple. Plantains have thick skins and need to be peeled differently than bananas. It is easiest to first cut off its ends and then make 2 or 3 cuts lengthwise through the skin, trying to avoid cutting into the plantain. Using your thumb, separate the plantain from its skin and then slice.
The soup takes about one hour to prepare from start to finish, including cooking time. Onions, carrots, celery, and garlic are sauteed until soft. Then, chicken or vegetable broth is added along with the plantains. After about 40 minutes, once the plantains have softened, cilantro and seasonings are added and the soup is puréed. A squeeze of lime adds a perfect bit of brightness.
If you’re looking for a soul-soothing and memorable meal, this recipe is a keeper.
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Cuban Plantain Soup
This Cuban Plantain Soup is hearty, comforting, and so good. Easy to make & perfect for cold days.
- 1/4 cup extra virgin olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 4 cups low sodium chicken or vegetable broth
- 2 large green plantains, sliced into 1 inch pieces
- 1 bay leaf
- 1/2 teaspoon salt or more to taste
- pinch freshly ground black pepper
- 1/2 cup fresh cilantro, chopped
- 1 lime, sliced into wedges
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Heat olive oil in medium-sized pot over medium heat
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Add onion, carrot, and celery and cook until onions are soft, about 3-4 minutes
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Add garlic and cook for another minute
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Add chicken/vegetable broth and bring to a boil
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Add sliced plantains and bay leaf. Cover, reduce heat to low, and simmer for 40 minutes or until plantains are tender and easily pierced
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Remove bay leaf. Add salt, pepper and cilantro
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Puree using an immersion or regular blender. If using regular blender, blend in 2-3 batches
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Transfer pureed soup back to pot and cook uncovered over low heat, for 15 minutes until slightly thickened
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Serve with lime wedges and drizzle with extra virgin olive oil, if desired
Recipe adapted from Chef Juan Montalvo
This soup pleased my whole family, including the kids! I followed the directions exactly, and it turned out great. Thanks for a delicious and easy recipe.
So glad you liked it 😉 It’s always a hit at our house too!
This is the best soup and so easy! Keeps well in the fridge for lunch. I used beef broth and a lemon since that is what I had in the house and it turned out well!
Glad you liked it Christy!
This soup was absolutely delicious and SO simple! It was such an easy prep… I placed it on the stove and was able to leave it simmering on it’s own while I did a few things around the house. Also, the lime makes such an amazing difference in the flavor of the soup. I highly recommend this soup for anyone looking for an easy, unique, yet comforting meal!
So happy you tried it & liked it 🙂 That squeeze of lime at the end is the best!
I made this for a school event where we had to cook food for a group of people. I was so impressed with how easy this was to cook and how delicious this came out. For a college student with a tiny stove, it was a little scary trying to blend and move everything but so worth it. Maybe an immersion blender next time 🙂 Thank you
Hi Olive. Thank you for leaving a comment. It really is simple and yes, an immersion blender makes things a lot easier, but I’m glad you pushed through without one and that it turned out well 🙂 Yay!
Absolutley delicious !!!
Hi Ofelia. So glad you liked it 🙂
This was very helpful and a delicious recipe. Thank you very much. Could you please edit the portion stating as Hispanic recipes? As the term is incorrectly in reference to Latin American dishes from distinct Spanish speaking countries. Hispanic is correctly refered to as those of Spanish speaking origin born in the Westeen Hemisphere not as an ethnic or racial group yet as a region; and not pertaining to the culinary flavors.
Eye roll 🙄
Lol. Seriously.
Yum! I was surprised by how much this thickened. Very tasty. I added some extra cilantro for garnish.
So glad you liked it, Kristyn! Yes, it does thicken quite a bit, especially if you store leftovers in the fridge. You can add a little water or broth when re-heating 🙂
I will have to try this. My grandmother made this years ago. It is the one dish I loved that we never knew how she made it. The only difference I know she did is she did not blend the soup. The cut plantains were tender, but whole. Awesome soup.
Delish🤎💕 thank you
So excited to have found this recipe! Plantain soup is my favorite and it’s hard to find Latin dishes where I live now.
Is there an instant pot version of this also? Or has anyone tried it in the instant pot and have suggestions?
I love this soup, so glad I found this recipe again 😋
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