Roasted Sweet Corn and Poblano Soup Recipe

If you’re looking for a comforting dish that embodies the flavors of summer, Roasted Sweet Corn and Poblano Soup is a must-try. This creamy, flavorful soup combines the sweetness of corn, the smokiness of roasted poblano peppers, and aromatic spices, creating a delightful harmony. Perfect as a starter or a hearty main dish, this soup will tantalize your taste buds!

Ingredients

• 4 cups fresh sweet corn, husked
• 2 large poblano peppers
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or coconut milk for a vegan option)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is charred. Remove from oven, cover with a towel, and let them steam for 10 minutes. Peel and dice once cooled.
2. Sauté Veggies: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
3. Add Corn and Season: Incorporate the fresh corn and roasted poblano into the pot. Stir in cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Simmer: Pour in the broth, bring to a boil, then reduce heat and simmer for about 15 minutes.
5. Create Creamy Texture: Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches). Return to the pot and stir in the heavy cream.
6. Serve: Garnish with fresh cilantro before serving. Enjoy your comforting bowl of roasted sweet corn and poblano soup!

This Roasted Sweet Corn and Poblano Soup is not only easy to make but is also a delightful addition to your culinary repertoire. Perfect for those chilly evenings or any time you want a taste of summer.

Ingredients:
4 cups fresh sweet corn, husked, 2 large poblano peppers, 1 medium onion, diced, 2 garlic cloves, minced, 4 cups vegetable or chicken broth, 1 cup heavy cream (or coconut milk), 2 tablespoons olive oil, 1 teaspoon cumin, salt, pepper, fresh cilantro

Tags:
soup recipe,corn soup,poblano pepper soup,roasted vegetables,vegetarian recipe,vegan recipe,mexican soup,comfort food,summer recipe,easy recipe