Description
This Creamy Poblano Corn Soup is a comforting, flavorful soup that’s perfect for a cool evening. The roasted poblano peppers add a smoky depth, while the corn provides sweetness and texture. It’s easy to make and can be customized to your liking!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large poblano peppers, roasted, seeded, and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream (or more, to taste)
- Salt and pepper to taste
- Optional toppings: crumbled cotija cheese, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped poblano peppers and corn kernels and cook for 3-5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer.
- Simmer for 15-20 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
- Return the soup to the pot. Stir in the heavy cream and season with salt and pepper to taste.
- Heat through gently, but do not boil.
- Serve hot, garnished with desired toppings.
Notes
- For a spicier soup, leave some of the seeds in the poblano peppers.
- If you don’t have fresh poblanos, you can use canned roasted poblano peppers (drained).
- To roast poblanos: Place whole peppers on a baking sheet and broil for 5-7 minutes per side, until the skin is blackened. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the blackened skin, remove the seeds, and chop.
- For a vegan version, substitute the heavy cream with full-fat coconut milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
