Fire-Roasted Poblano and Corn Soup Recipe

Craving a bowl of something that warms both the body and the soul? The Fire-Roasted Poblano and Corn Soup is a delightful blend of smoky, sweet, and savory flavors that will take your taste buds on a journey. It’s not just another soup; it’s one of those specialty soups that you wish you could bottle up and enjoy every day.

Imagine biting into a creamy, comforting soup filled with roasted poblano peppers and fresh corn, all cooked to perfection. This recipe is perfect for those chilly evenings when you want to treat yourself to something extraordinary. Plus, it’s easy to make, so you don’t need to be a culinary expert to impress your family and friends.

A Truly Unique Fire-Roasted Poblano and Corn Soup

A rich bowl of creamy Fire-Roasted Poblano and Corn Soup garnished with cilantro, on a rustic table with bread.

This soup is a creamy, rich blend of fire-roasted poblano peppers and sweet corn, creating a taste sensation that’s both hearty and refreshing. The smokiness of the peppers perfectly complements the natural sweetness of the corn, making every spoonful a delightful experience.

Ingredients

4 large poblano peppers, roasted and peeled
2 cups fresh or frozen corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, or until the skins are charred. Once done, place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes before peeling off the skins.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
Blend the Soup: Chop the roasted poblano peppers and add them to the pot along with the corn, broth, and cumin. Bring to a boil, then reduce heat and simmer for about 15 minutes. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Add Creaminess: Stir in the heavy cream or coconut milk, and heat gently. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with chopped cilantro. Enjoy hot!