Creamy Poblano and Roasted Corn Soup

As the cool breeze starts to sweep through, there’s nothing quite as comforting as a hearty bowl of soup. Today, we’re diving into a delightful Poblano and Roasted Corn Soup that beautifully balances the earthiness of roasted corn with the mild heat of poblano peppers. This recipe is perfect for a cozy family dinner or an impressive starter for a gathering.

Ingredients (serving 4 people)

• 2 medium poblano peppers
• 2 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro for garnish
• Optional: lime wedges for serving

Cooking Method

1. Roast the Poblano Peppers and Corn: Preheat the oven to 400°F (200°C). Place the poblano peppers and corn kernels on a baking sheet. Drizzle with a bit of olive oil, ensuring they’re evenly coated. Roast in the oven for about 20 minutes, turning once, until the peppers are charred and the corn is golden.

2. Prepare the Peppers: Once roasted, place the poblano peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This will make peeling the skins easier. Once cooled, peel off the skins, remove seeds, and chop the peppers.

3. Saute Aromatics: In a large pot over medium heat, add the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cumin, cooking for another minute until fragrant.

4. Blend the Soup: Add the roasted poblano peppers and corn to the pot. Pour in the vegetable broth. Let it simmer for about 10 minutes. Then, using an immersion blender, puree the mixture until smooth. Alternatively, you can transfer the soup in batches to a standard blender.

5. Finish the Soup: Return the blended mixture to the pot. Stir in the heavy cream and season with salt and pepper. Warm the soup over low heat until heated through.

6. Serve: Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges if desired

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Nutritional Value and Pairings

The Poblano and Roasted Corn Soup is not only delicious but also packed with nutrients. Corn provides fiber and essential vitamins like B3 and B6, while poblano peppers are rich in vitamin C and antioxidants. The inclusion of heavy cream adds a touch of indulgence, making the soup creamy and satisfying.

For a complete meal, pair this soup with a fresh side salad, such as a simple arugula and cherry tomato salad drizzled with a lemon vinaigrette. A crusty baguette or a slice of cornbread makes for an excellent accompaniment, perfect for dipping. As for beverages, a crisp white wine like Sauvignon Blanc or a light lager complements the flavors beautifully. For a non-alcoholic option, consider a refreshing lime soda or a glass of iced tea.