Imagine a soup that captures the essence of Mexican cuisine in every spoonful – a vibrant, smoky symphony of roasted poblano peppers and sweet corn that will transport your taste buds straight to the heart of Mexico! This Roasted Poblano Corn Soup is not just a recipe; it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a seasoned home cook or a curious food enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 poblano peppers, roasted and chopped
- 1 cup corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 450°F (230°C). Place whole poblano peppers on a baking sheet lined with aluminum foil. Roast for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove the roasted poblanos from the oven and immediately place them in a sealed plastic bag or covered bowl. Let them steam for 10 minutes, which will help loosen the skin.
- Once cool enough to handle, carefully peel off the charred skin from the poblanos. Remove the stem and seeds, then chop the peppers into small pieces.
- In a large pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in the chopped roasted poblano peppers and corn kernels. Cook for 2-3 minutes to develop their flavors.
- Pour in the vegetable broth and add cumin, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer half the soup to a blender and pulse, then return to the pot.
- Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth to reach desired consistency.
- Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot with a slice of crusty bread or tortilla chips.
Tips
- Roasting Technique: When roasting poblano peppers, ensure you turn them frequently to get an even char. The blistered skin is key to developing that deep, smoky flavor.
- Steaming Trick: After roasting, immediately placing peppers in a sealed bag helps steam the skin, making it easier to peel off.
- Texture Control: When blending, leave some chunks for a rustic, hearty texture. An immersion blender works best for maintaining the soup's character.
- Flavor Enhancement: Toast the cumin briefly in the pot before adding other ingredients to release its full aromatic potential.
- Garnish Wisely: Fresh cilantro adds a bright, fresh contrast to the smoky soup. Don't skip this final touch!
- Make-Ahead Friendly: This soup tastes even better the next day, so consider making it in advance to let the flavors develop.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
