Description
Warm up with a bowl of comforting Grilled Corn & Poblano Soup, a delicious blend of sweet grilled corn and smoky poblano peppers.
Ingredients
Scale
- 4 ears fresh corn, grilled
- 2 poblano peppers, grilled and peeled
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Optional: fresh cilantro, sour cream, or shredded cheese for serving
Instructions
- Cut the kernels from the grilled corn cobs.
- Roughly chop the grilled and peeled poblano peppers.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the grilled corn kernels and chopped poblano peppers.
- Pour in the vegetable broth and bring to a simmer. Reduce heat and let simmer for 10-15 minutes to allow the flavors to meld.
- Remove the pot from the heat. Carefully transfer the soup to a blender in batches or use an immersion blender to blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat gently until warmed through, but do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with optional toppings like fresh cilantro, sour cream, or shredded cheese.
Notes
- Grilling the corn and poblanos adds a smoky depth of flavor to the soup. You can also roast them in the oven if you prefer.
- Adjust the consistency of the soup by adding more broth if you like a thinner soup.
- For a spicier soup, leave some of the seeds in the poblano peppers or add a pinch of cayenne pepper.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg