A creamy and flavorful soup that combines the smokiness of roasted poblano peppers with the sweetness of corn. Perfect for a cozy meal on a chilly day.
Ingredients: 4 large poblano peppers, roasted and peeled. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups corn kernels fresh or frozen. 6 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup heavy cream. Fresh cilantro for garnish. Lime wedges for serving.
Instructions: Roast poblano peppers until skin is charred, then peel, seed, and chop them. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook for another minute until fragrant. Stir in corn kernels and roasted poblano peppers, then add vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer and let it cook for 20-25 minutes. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy the rich flavors of Roasted Poblano Pepper and Corn Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
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