Creamy Roasted Poblano Corn Soup

overhead view of creamy corn poblano soup in a white bowl with a gold spoon in it.

4.3 from 8 reviews

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)


  • 2 large poblano peppers (or 3 small)
  • 1 tsp avocado or olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 3 1/2 cups corn kernels (or 2 cans corn, drained)
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 2 cups vegetable or chicken broth
  • 1 cup milk
  • Juice from 1 lime

For serving (optional):

  • cheese
  • sour cream
  • cilantro
  • jalapeño slices
  • avocado
  • lime


  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 or regular blender (see notes).
  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.


  • I've had some readers comment that it's not very spicy with two poblanos. I still think it has plenty of spice with two, but if you like things hot, or your peppers aren't very spicy, you may consider using three.
  • For a vegan version, use canned coconut milk in place of regular milk.
  • If you would like to add more bulk, you can add cooked, shredded chicken or diced potatoes. 
  • Don't skip the simmering step. It's important for the flavors to intensify.
  • If you're using a regular blender and not an immersion blender, be very careful as hot soup in the blender can make a mess if you don't do it right! When blending, slightly crack the lid or remove the center of the lid if that's a possibility with your blender, and cover the lid with a clean towel. This way the steam can escape and you won't have an explosion caused by pressure buildup. Don't ask me how I know.
  • If you need to reheat the soup, do so before adding the milk back in. Or just gently reheat after adding the milk without bringing it to a boil, so the milk doesn't curdle.
  • You'll need a high-powered blender for the best smooth and creamy texture.

Keywords: roasted poblano corn soup, creamy corn and poblano soup