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Creamy Roasted Poblano Corn Soup

roasted poblano corn soup

This creamy roasted poblano corn soup is a little sweet, and little spicy and absolutely delicious year round! Make it with fresh corn in the summer, or use canned or frozen corn in winter months. (gluten-free, nut-free, vegetarian, vegan option)

Scale

Ingredients

For serving (optional):

Instructions

  1. Heat oven to 425°. Place poblanos on a baking sheet and roast, turning occasionally, until outsides are charred and blistered on all sides, about 20 minutes.
  2. Remove from the oven and place in a bowl. Cover with foil and let rest for 10 minutes. This will make the skin easier to remove. Once cool, carefully peel skin from peppers. Remove stems and seeds and discard them. Dice the peppers.
  3. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring, until soft, 5-10 minutes.
  4. Add diced poblanos, corn, paprika, salt, pepper and broth. Stir to combine. Cover and simmer 20-30 minutes.
  5. Remove from heat and allow to cool slightly. Blend the soup until smooth using an immersion blender. You can also transfer to a regular blender and blend, working in batches, and blend until smooth. Be careful not to completely tighten the lid or it will explode due to the heat. Instead, leave a vent or remove the center of the lid, if possible, and place a towel over the opening.
  6. Transfer soup back to the pot if you removed it. Stir in the milk and lime juice.
  7. If you’d like, gently reheat on low heat stirring, but don’t bring to a full boil.
  8. Serve soup with cheese, cilantro, lime, jalapeño, avocado, or other garnishes of your choice.

Notes

Keywords: soup, corn, poblano

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