Creamy Roasted Corn and Poblano Soup
Creamy Roasted Corn and Poblano Soup is the ultimate comfort dish that brings warmth and flavor to your table. This soup combines the sweetness of roasted corn with the smoky richness of poblanos, creating a delightful balance that’s perfect for cozy nights or casual gatherings. With its creamy texture and vibrant flavors, it’s an easy dish to prepare that will impress both family and friends. Serve it as a starter or alongside crusty bread for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 6 ears 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
- Salt and Black Pepper to taste
- Fresh Cilantro (for garnish)
- Crumbled Cotija Cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Place shucked corn and whole poblano peppers on a baking sheet, drizzle with olive oil, and roast until charred.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
- Add roasted corn (cut off the cob) and diced poblano peppers to the pot. Pour in vegetable broth, bring to a simmer, and blend until smooth using an immersion blender.
- Stir in heavy cream along with spices, adjusting seasoning as needed. Simmer briefly to meld flavors.
- Serve hot, garnished with fresh cilantro and crumbled cotija cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg