Spicy Fire-Roasted Corn and Poblano Soup

If you’re on the hunt for a soup that embodies the essence of summer, look no further than this Fire-Roasted Corn and Poblano Soup. It’s a vibrant dish that brings together the sweetness of corn and the smoky kick of roasted poblanos. Perfect for vegetable & plant-based soups enthusiasts, this recipe will make your taste buds dance with joy.

This soup is not just another bowl of broth; it’s a hearty, flavorful experience that showcases the best of seasonal ingredients. Imagine enjoying a warm bowl of this comforting soup on a chilly evening, with the aromas wafting through your kitchen, enticing everyone to gather around the table.

Deliciously Spicy Fire-Roasted Corn and Poblano Soup

A bowl of fire-roasted corn and poblano soup garnished with cilantro and lime wedges, on a rustic wooden table.

This Fire-Roasted Corn and Poblano Soup is a creamy, savory delight, featuring tender corn kernels, roasted poblano peppers, and aromatic spices. It’s rich and satisfying, with a perfect balance of heat and sweetness that makes each spoonful an enjoyable experience.

Ingredients

4 cups fire-roasted corn (fresh or frozen)
2 medium poblano peppers, roasted and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Prep the Ingredients: Roast the poblano peppers over an open flame until charred. Place in a plastic bag for 10 minutes to steam, then peel and dice. If using fresh corn, grill it until slightly charred, then cut the kernels off the cob.
Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Combine Ingredients: Stir in the fire-roasted corn, diced poblanos, vegetable broth, coconut milk, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. For a chunkier texture, leave some corn pieces intact.
Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for a burst of freshness.