If you’re looking for a cozy dish that warms your heart and soul, then look no further! This Creamy Roasted Corn and Poblano Soup is not just a recipe; it’s a hug in a bowl. Imagine sitting down after a long day, wrapping your hands around a steaming bowl of this soup. The sweet corn combined with the smoky poblano peppers offers comfort and flavor that’s hard to resist. It’s perfect for busy weeknights or family gatherings when you want something easy yet impressive to serve.

This soup has quickly become a favorite in my household. It’s rich, creamy, and bursting with flavor, making it the ideal dish for chilly evenings or whenever you need a little extra warmth in your life.

Why You’ll Love This Recipe

Simple Preparation: This creamy roasted corn and poblano soup comes together easily with minimal fuss, making it perfect for any home cook.
Family-Friendly Flavor: Kids and adults alike will love the delicious blend of sweet corn and mild spice from the poblanos.
Make-Ahead Convenience: You can prepare this soup ahead of time, letting the flavors meld beautifully before serving.
Versatile Dish: Enjoy it as an appetizer or pair it with crusty bread for a filling meal.

Ingredients You’ll Need

You’ll find that the ingredients for this soup are simple and wholesome. They come together beautifully to create a comforting dish that feels special without being complicated.

6 ear Corn (shucked)
2 Poblano Peppers
1 Yellow Onion (chopped)
2 cloves Garlic (minced)
4 cups Vegetable Broth
1 cup Heavy Cream
2 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Chili Powder
1/2 tsp Cumin
To taste Salt
To taste Black Pepper
Fresh Cilantro (chopped)
Crumbled Cotija Cheese

Variations

One of the best things about this Creamy Roasted Corn and Poblano Soup is its flexibility! You can easily adapt it to suit your tastes or what you have on hand.

Add Protein: If you’d like to make this soup heartier, consider adding cooked chicken or beans for an extra boost.
Spice it Up: For those who enjoy heat, add some diced jalapeños or cayenne pepper to give your soup an extra kick!
Make it Vegan: Substitute heavy cream with coconut milk or cashew cream for a delicious vegan version.
Fresh Herbs: Experiment with fresh herbs like thyme or oregano to add even more flavor!

How to Make Creamy Roasted Corn and Poblano Soup

Step 1: Roast the Vegetables

Start by roasting your corn and poblano peppers. Preheat your oven to 400°F (200°C). Place the shucked corn on a baking sheet along with whole poblano peppers. Drizzle them lightly with olive oil and roast until they get some beautiful charred spots—this enhances their natural sweetness and adds depth to your soup.

Step 2: Sauté Aromatics

Once your vegetables are roasted, it’s time to sauté the aromatics. In a large pot, heat olive oil over medium heat. Add chopped yellow onion and minced garlic. Cook until the onions are translucent; this step brings out their sweetness and lays the foundation for your soup’s flavor profile.

Step 3: Blend Everything Together

After sautéing, add in your roasted corn (cut off the cob) and diced poblano peppers into the pot. Pour in vegetable broth and bring everything to a gentle simmer. Once heated through, use an immersion blender to puree the mixture until smooth. If you don’t have one, carefully transfer batches into a blender—just remember to allow steam to escape!

Step 4: Stir in Cream and Season

Finally, stir in heavy cream along with smoked paprika, chili powder, cumin, salt, and black pepper. This is where all those wonderful flavors come together! Let it simmer for another few minutes so everything melds perfectly.

Step 5: Serve & Garnish

Ladle your creamy roasted corn and poblano soup into bowls. Top with fresh cilantro and crumbled cotija cheese for added texture and flavor. Enjoy every spoonful—you’ve made something truly special!

Pro Tips for Making Creamy Roasted Corn and Poblano Soup

Making this soup is a delightful experience, and with a few simple tips, you can elevate your dish to perfection!

Choose Fresh Corn: Freshly shucked corn provides the sweetest flavor and the best texture. This ensures your soup has that vibrant, summery taste that frozen corn just can’t replicate.
Roast the Poblano Peppers: Charring the poblanos enhances their smoky flavor. Simply roast them until the skins are blistered, then peel them off to bring out their rich taste in the soup.
Blend Smoothly: For a creamy consistency, blend your soup until it’s completely smooth. If you prefer a little texture, reserve some corn kernels to fold into the soup after blending.
Adjust Seasoning After Blending: Tastes can change after blending, so always taste and adjust salt and spices afterward to ensure your flavors are just right.
Make It Ahead of Time: This soup actually tastes better the next day! Prepare it in advance and let the flavors meld in the fridge before serving.

How to Serve Creamy Roasted Corn and Poblano Soup

Serving this creamy roasted corn and poblano soup is just as fun as making it! Here are some ideas to present this comforting dish beautifully.

Garnishes

Fresh Cilantro: A sprinkle of chopped cilantro adds a burst of color and freshness that complements the flavors perfectly.
Crumbled Cotija Cheese: This tangy cheese adds a delightful creaminess and enhances the overall flavor profile of your soup.
Sour Cream or Vegan Alternative: A dollop on top brings an extra layer of richness, balancing out the spice from the poblanos.

Side Dishes

Crusty Bread: A warm, crusty loaf is perfect for dipping into your soup. It adds heartiness and complements the creamy texture beautifully.
Simple Green Salad: Toss together mixed greens with a light vinaigrette. The freshness of the salad contrasts nicely with the warmth of the soup.
Grilled Veggie Skewers: Roasted or grilled vegetables add color and additional flavors that pair wonderfully with the smoky notes of the soup.
Cornbread Muffins: Soft cornbread muffins can enhance your meal, providing a slightly sweet contrast to the savory soup.

Enjoy creating this comforting bowl of goodness that warms both heart and soul!

Make Ahead and Storage

This Creamy Roasted Corn and Poblano Soup is perfect for meal prep, making it a fantastic option for busy weeks. You can easily prepare it in advance and enjoy its flavors throughout the week.

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator.
It will keep well for up to 3-4 days.
Make sure to allow the soup to cool to room temperature before storing.

Freezing

To freeze, let the soup cool completely, then transfer it to freezer-safe containers.
Leave some space at the top of the container to allow for expansion as it freezes.
The soup can be frozen for up to 2-3 months.

Reheating

For best results, reheat the soup on the stove over medium heat, stirring occasionally until warmed through.
You can also use a microwave; heat in short intervals, stirring in between to ensure even warming.
If the soup appears too thick after freezing, add a splash of vegetable broth or water while reheating.

FAQs

Here are some common questions about this delicious recipe.

Can I make creamy roasted corn and poblano soup vegan?

Absolutely! You can substitute heavy cream with coconut cream or cashew cream for a dairy-free version without sacrificing creaminess.

How long does creamy roasted corn and poblano soup last in the fridge?

This soup will last for about 3-4 days when stored properly in an airtight container in the refrigerator. Enjoy it warm!

What can I serve with creamy roasted corn and poblano soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even some tortilla chips for added crunch.

Can I use frozen corn for creamy roasted corn and poblano soup?

Yes! Frozen corn is a great alternative if fresh corn is not available. Just make sure to thaw it before adding it to your soup.

Final Thoughts

I hope you enjoy making this Creamy Roasted Corn and Poblano Soup as much as I do! It’s such a comforting dish that warms not only your belly but also your heart. Don’t hesitate to experiment by adding your favorite toppings or spices. Happy cooking!