Description
A rich and flavorful soup made with roasted poblano peppers and sweet corn, perfect for a comforting meal.
Ingredients
Scale
- 2 large poblano peppers
- 2 cups fresh or frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes until the skin is charred and blistered.
- Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap for about 10 minutes to steam.
- After steaming, peel the skin off the poblano peppers, remove the seeds, and dice them. Set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and diced poblano peppers to the pot, cooking for an additional 2-3 minutes until fragrant.
- Stir in the sweet corn and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Using an immersion blender, blend the soup until smooth. (Alternatively, you can carefully transfer the soup in batches to a blender and blend it.)
- Stir in the heavy cream and season with salt and pepper to taste. Heat through.
- Serve hot, garnishing with fresh cilantro.
Notes
- For a spicier version, leave some seeds in the poblano peppers.
- Can be made ahead and reheated before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Creamy Soup, Poblano Peppers, Comfort Food, Vegetarian Recipe