Sopa de Platano

Love plantains? You will love this Sopa de Platano (Plantain Soup). It’s easy to make, creamy, and ready in less than 40 minutes.

If you love plantains as much as I do, I promise, this soup will quickly become a favorite!

With just a few ingredients, you will have a flavorful and delicious soup everyone will love.

Similar to our Sopa de Lentejas (Lentil Soup), this soup is effortlessly prepared, ideal for lunch, dinner, or even a quick snack. Easy and delicious anytime!

What are Plantains?

Plantains are a starchy fruit that resembles an overgrown banana and is very popular in South and Central America, the Caribbean, Africa, and Southeast Asian Cuisine.

Although, they’re technically fruits, unlike tomatoes that can be eaten both cooked or raw, plantains must be cooked before eating.

They’re a super food to have available in your kitchen as they are super versatile, inexpensive and can be consumed in any stage of ripeness.

Green, yellow or black skin shows the stage they’re in and all stages of a plantain are delicious!

They can be fried, baked, boiled, grilled, broiled or steamed.

What do Plantains Taste Like?

Plantains have a very unique flavor and every stage that a plantain goes through offers a unique mouthwatering taste.

In their green stage, plantains are on the starchier and blander side, but are absolutely delicious!

At this stage is where you can create recipes like Mofongo con Carne Frita (Plantain Mash with Garlic and Fried Pork Chunks), Mofongo con Camarones (Plantain Mash with Garlic and Shrimps in Salsa Criolla), Mangu (Plantain Mash with Red Onions), Garlic Plantains (Tostones) and this delicious sopa de platano.

When they’re in their yellow stage (medium ripe) they will taste sweeter. As the plantain continues to ripen, the skin will start to show some black spots or blotches.

Here is where you can create such recipes as Canoas de Platano (Plantain Canoes Stuffed with Picadillo), Pastelon (sometimes referred to as Puerto Rican Plantain Lasagna) and Piononos (Stuffed Sweet Plantains).

When the skin of the plantain is black or almost black, they are fully ripe and at their sweetest.

Here is where you can create recipes like Platanos Fritos (Ripe Fried Plantains) and a Plantain Puff Puff Recipe.

Sopa de Platano or Crema de Platano?

Plantain soup is enjoyed in both a creamy (crema) or soupy (sopa) consistency.

For this Puerto Rican style Plantain Soup, I decided to make a crema de platano in other words, on the creamier side.

If you would like yours more on the soupy side, follow instructions below.

Ingredients

• green plantains
• fresh garlic or garlic paste
• ham steak or ham hock
• sazon envelope with annatto
• onions
• fresh cilantro
• oil
• salt and pepper

Toppings

• chicarrones (pork rinds)
• extra cilantro
• crushed crackers

Instructions

• Peel the plantains by cutting the ends.
• Using a knife score the plantain lengthwise, careful not to cut into the flesh.
• Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little.  Then slip your thumb under the skin to peel the skin off completely.

Note: Sometimes it can be hard to remove the plantain skins, just keep prying with your fingers or a paring knife until all the skin is off.

• Once the skin is peeled use a food processor or the finest side of a box grater, to puree the plantains. Set aside until ready to use.
• In a caldero or other medium size pot, over medium heat, add oil and cubed ham. Saute for a minute.

• Add the chopped onions and stir. Cook until onions are translucent.
• Followed by the garlic. Saute for 2 minutes.

• Add 1 cup of water and slowly add a little bit of the plantain puree and whisk or stir in.
• Add a little bit more of the plantain puree and stir again. Allow it to cook for 2-3 minutes, stirring in between cooking.

• Add another cup of water and stir again.
• Cook for 1 minute and then add 6 more cups of water followed by the rest of the plantain puree, and stir again.
• Add the sazon, and stir again.
• Cook for a few minutes, stirring in between, watching not to burn the bottom of the pot.

• Top with the chopped cilantro and stir.
• Add salt and pepper to taste, and stir.
• Lower the heat and allow the soup to cook for another 20-25 minutes, making sure to stir in between.

Note: Make sure to stir the soup in between cooking so that it doesn’t stick to the bottom and burn.

For a Soupier Version of this Soup

Grate and puree only one plantain and slice the other plantains into half inch slices.

What to Serve with Sopa de Platano/Crema de Platano?

This plantain soup can be served all on its own, but for a more filling meal, serve it with a side of Arroz Blanco (Puerto Rican White Rice) and a slice of avocado.

To serve as a snack or quick lunch, top with crackers or a salad on the side.

Saving Leftovers and Reheating

To save any leftovers, simply leave it in the pot you made it in or add it to a plastic container and refrigerate for up to 5 days.

As the soup sits overnight, it will solidify, so when reheating first add a little bit of water to smooth it out and heat over the stovetop or in the microwave until heated through.

📖 Recipe