Description
This Creamy Poblano Corn Soup is a comforting and flavorful soup, perfect for cool evenings. The roasted poblano peppers add a smoky depth, while the corn provides sweetness and texture. It’s a delightful vegetarian dish that’s easy to make.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large poblano peppers, roasted, seeded, and chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream (or full-fat coconut milk for a vegan option)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the 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 to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy.
- Return the soup to the pot. Stir in the heavy cream (or coconut milk), smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
- Heat through gently, but do not boil.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- Roast the poblano peppers by charring them over an open flame (gas stovetop or grill), or under the broiler, until the skin is blackened. Then, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes before peeling, seeding, and chopping.
- To make this soup vegan, use full-fat coconut milk and ensure your vegetable broth is vegan-friendly.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
