Sopa de Patacón is a delicious soup made with twice fried green plantains. It's rich, comforting and filling.
Finally, my Sopa de Patacón recipe is on the blog! It’s very strange that I haven't yet posted a recipe for this soup because it is one of my favorite soups, but better late than never.
What are Plantains?
This vegetable is part of the banana family, but you have to cook them before eaten. You can buy green (unripe) or yellow (ripe) plantains. And we use them in many traditional recipes.
Green plantains are a staple in Colombian and Latin American cuisine. We prepare them a lot of different ways, patacones also known as tostones being the most popular way to use them.
In Colombia and most Latin countries, we often eat patacones as an appetizer, a snack with dipping sauces, or as a side dish. This Sopa de Patacón is yet another popular and delicious way to use fried green plantains.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Broth: I like to use beef broth to make this soup, but feel free to use chicken or vegetable broth if you prefer.
Patacones: Twice fried green plantains are easy to make or sometimes you can buy the frozen at your Latin market.
Vegetables: Onions, scallions, red bell pepper and garlic.
Spices: Cumin, sazón with color, salt and black pepper.
Herbs: Fresh cilantro or parsley
Oil: I like to use olive oil.
Cooking Tips
You can add diced beef or chicken and cook it in the soup if you want. I did not add it this time, but this soup is delicious both ways.
You can make the patacones ahead of time and place in the fridge in a sealed bag until ready to use.
I’m a big fan of soups! Hot soups, cold soups, creamy soups, broths, you name it. You can bet that I always have a soup on the menu at my house, year-round, even when it's 90 degrees outside!
If you’re looking for a yummy soup that’s simple to make and easy on the budget, I highly recommend this Latin classic Fried Green Plantain Soup.
How to Serve this Soup?
I like to serve it with diced avocado on top, white rice and a green salad on the side.
More Colombian Soup Recipes to Try
Crema de Aguacate (Avocado Soup)
Mondongo (Tripe and Pork Soup)
Sopa de Patacón Recipe
Ingredients
- 8 cups beef broth
- 1 tablespoon canola oil
- 1 cup diced onion
- 3 garlic cloves minced
- 3 scallions finely chopped
- ½ cup red bell pepper diced
- Salt and pepper to your taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground achiote
- 12 cooked patacones fried green plantains
- ¼ fresh cilantro for garnish
Instructions
- Heat the oil over medium heat in a large pot, add the onions, garlic, scallions, bell pepper, cumin and achiote. Cook for about 5 minutes, stirring often.
- Add the beef broth to the pot and bring to a boil. Reduce the heat to medium and cook for 20 minutes.
- Add the patacones and cook over low heat for about 10-15 minutes, be very careful not to stir the soup, to avoid breaking the patacones.
- Sprinkle cilantro on top and serve warm.
Carlos Andres
This soup is just the way I remember my mother making it when I was growing up. I can’t wait to try this ASAP!
Diana Moniz
My aunt used to make this soup but the plantains were dipped in beaten eggs the re-fried.
Sandra
Oh my!!! Haven’t had this soup in well over 30 years... coming up soon!
My aunt used to dunk the patacones in the tortilla de huevo mixture that Meneses mentioned before, and fry them again, then put them in the soup.
I don’t remember very well but I also think the soup had cubes of potatoes and plantain... it was goooood
Victoria
please send me all great Spanish recipes u can offer. Thank you so much. Victoria
P Meneses
Definitely my favorite soup....only difference, mom and grandma always make this soup with "tortilla de huevo" on top before it's served. (Tortilla de huevo= 2 eggs, a teaspoon of maizena-corn starch, a pinch of salt...beat all ingredients and then fry in portions, served on top of the soup, in each plate, before serving.)
Christian
Erica, I am the opposite of you. I'm an America living in Bogota from the Washington, D.C. A friend is going to make this soup today which I first encountered while in Cartagena.
I've made other recipes from your site which I have not discovered here in Colombia. I love the food you've listed here.
I fell in love with plantains and yuca here. Keep up with your wonderful blog and recipes. Thanks
Monica
I tried the recipe and it came out delicious! Because I am a vegetarian, I used veggie bullion, added carrots, etc. and used paprika instead of achiote (because I didn't have any on hand). The result, superb! I think the large amount of onion really makes a delicious difference. This reminds me of my time in Cartagena. Thanks for posting.
grace
what a flavorful soup, erica! i have little to no access to plantains and i find that to be most unfortunate.
alex
where do you live?in many states if you go to frozen veggies products you may be able to find frozen tostones(petacones) by Goya or la Fe products look around.
Jessica
I am so happy you have included this recipe. My mom makes this soup an it was one of my favorites as a kid. But it's so hard to learn how to cook certain things because she's never written down recipes. Thanks for this!
Belinda @zomppa
You always know how to make the most perfect soups!
Angie@Angie's Recipes
I have never had a plantain soup..the fried plantain look fingerlickingly delicious.