Ripe Plantain Soup Recipe with Plantain Chips

Ripe Plantain Soup Recipe: Ripe Plantain Soup Recipe: If you love plantains nearly as much as we do, this is just what you need. Mildly sweet, gently spicy, and a touch of crunchiness. It's like heaven in a soup bowl!
Course Soup
Cuisine Latino
Keyword easy plantain chips, how to make plantain chips, platano maduro soup recipe, sopa de platano recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 458kcal
Author Clara Gonzalez


For the soup

  • 2 tablespoons of olive oil
  • 1 large white onion , chopped
  • 1/2 red bell pepper , chopped
  • 1 garlic clove , crushed
  • 2 very ripe plantains , peeled and chopped
  • 1 qt [1 lt] of water
  • 1 tablespoon of chopped parsley
  • 1/4 teaspoon of pepper (or more, to taste)
  • 1 teaspoon of salt (or more, to taste)
  • 1/4 teaspoon of spicy sauce or agrio de naranja (optional)

For garnishing

  • 1/2 cup of vegetable oil (peanut, corn or soy)
  • 1 green (unripe) plantain
  • 1/4 cup of grated sharp cheddar (optional)
  • 1 tablespoon of chopped parsley


How to make the plantain soup

  • Heat the oil over low heat in a medium-sized pot (1/2 gal [2 lt] in capacity). Add onion and cook and stir until it starts to become translucent. Stir in bell pepper, garlic and ripe plantain, cook and stir until the garlic releases its aroma (about a minute).
  • Add water, increase heat to medium and simmer covered for 5 minutes, or until the plantain is cooked through. Mix in the parsley and cool to room temperature.
  • Puree in a blender. Season with salt and pepper to taste, and stir in the spicy sauce.

How to make the plantain chips

  • Peel the plantain and slice very thinly (use mandoline slicer or potato peeler [affiliate links]). Heat vegetable oil over medium-high heat in a small frying pan, once oil is heated, add the chips one by one, don't pile them up (you will fry them in several batches) or they will stick to each other. Turn when they brown on one side to brown evenly. Remove them from the oil and let them rest on a paper towel to absorb excess oil. Fry the remaining chips as before.
  • To serve the soup, either serve at room temperature (which I really liked), or reheat. Sprinkle with cheddar, parsley and plantain chips. Serve immediately.


The plantains should be very ripe, and the peel should be nearly all, or all black, but before the plantain turns mushy.
Cheese is entirely optional, without it you'll have a very nice vegan plantain soup.
The hot sauce is also optional, and should be so mild that it does not overpower the other flavors, aim for just a bit of a kick. Or leave out. It's up to you.


Calories: 458kcal | Carbohydrates: 33g | Protein: 4g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 636mg | Potassium: 545mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1545IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 1.1mg