Roasted Poblano and Corn Soup
Savor the comforting flavors of roasted poblano and corn soup, a vibrant dish that combines smoky, charred poblano peppers with naturally sweet corn for a bowl bursting with depth and warmth. This creamy soup starts with roasted poblano peppers, their skins blistered and peeled to release an irresistible smoky aroma, paired with golden corn kernels lightly caramelized for extra sweetness. Aromatics like garlic, onion, and spices such as ground cumin and smoked paprika round out the flavor profile, while a splash of cream adds a luxurious touch (optional for a lighter option). Blended to perfection, this soup can be silky smooth or left slightly chunky for added texture. Finished with fresh cilantro and a squeeze of lime for brightness, this recipe is perfect for cozy nights or impressing guests with a unique yet approachable dish. Easy to prepare in just under an hour, this soup is a must-try for fans of bold flavors and Mexican-inspired cuisine. Keywords: roasted poblano soup, corn soup recipe, creamy poblano soup, Mexican-inspired soup, easy soup recipes.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 cups Fresh corn kernels (or frozen and thawed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 whole Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 4 cups Chicken or vegetable broth
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lime wedges (for garnish)
Instructions
Preheat your broiler on high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered (about 8-10 minutes).
Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap or a kitchen towel. Let them steam for 10 minutes to loosen the skins.
While the peppers steam, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another 2 minutes until fragrant.
Add the corn kernels and stir to combine. Cook for 5 minutes to lightly caramelize the corn.
Peel the charred skins off the poblano peppers, remove the stems and seeds, and roughly chop the flesh. Add the chopped poblano peppers to the pot.
Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Using an immersion blender (or transferring in batches to a blender), blend the soup until smooth or slightly chunky, depending on your preference.
Stir in the heavy cream (if using) and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes to meld the flavors.
Serve warm, garnished with fresh cilantro and lime wedges on the side for squeezing. Enjoy!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5967 mg | 259% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 53.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
