for those looking for a delicious, flavorful and healthy soup to enjoy, look no further than this roasted poblano pepper and corn soup.
not only is it chock full of delectable ingredients like poblanos, onions, and corn but also comes with all the health benefits that come with a plant-based diet.
this soup will have you coming back for seconds—and in no time at all! with its smoky blend of spices and roasted vegetables, this hearty dish is sure to tantalize your taste buds while providing essential vitamins and nutrients needed for energy throughout your day.
tips for roasting your own poblanos to get the best flavor possible
roasting poblanos to get that perfect flavor can be a challenging task. fortunately, there are some simple tips for achieving the best results!
if you have access to a gas stove, then roasting poblanos on the flames directly is an easy and delicious way to go. simply use tongs to rotate the poblano in order to roast it evenly on all sides.
of course, you could always also pop your poblanos in the oven. place them on a baking tray lined with parchment paper and roast at 400°f for 35-40 minutes, flipping once halfway through the process.
once charred, cover the poblanos in a bowl with plastic wrap or aluminum foil to let them steam and cool down. this process will make the skin easier to remove when it’s time to proceed with your soup.
once roasted perfectly, add your poblano peppers to your favorite soup or chile dish and you’re ready to enjoy some delicious flavor! enjoy!
using fresh or frozen corn in this recipe
while many recipes call for either fresh or frozen corn depending on the season, this one definitely works either way – so you can enjoy it in the middle of summer with fresh corn or during those chillier months when you need something warm and comforting. no matter which type of corn you use, there’s a delightfully delicious flavor in store for you.
you can serve this versatile soup hot or cold
there’s so much versatility in this roasted poblano pepper and corn soup recipe! it can be tailor-made to best suit your needs. serve it hot on a cold winter’s night, or if you’re feeling inventive blend it into a chilled gazpacho for a unique twist.
whether you’re after comfort food or something “out there”, this tasty dish can be all of those things. it would also make a great soup and salad pairing.
why not take this versatile soup for a test drive and see how you like it?
let us know in the comments below how you made your roasted poblano pepper and corn soup – we’d love to hear your ideas!
ingredients
- 4 poblano peppers
- 2 cups fresh or frozen corn kernels
- 1 onion diced
- 4 garlic cloves minced
- 6 cups vegetable broth
- 1/2 cup raw cashews soaked in water for 2 hours and drained
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro chopped, for serving
instructions
- preheat your oven to 400°f.
- wash and dry the poblano peppers, then place them on a baking sheet lined with parchment paper.
- roast the poblano peppers in the oven for about 35-40 minutes, turning them occasionally, until the skins are blistered and blackened. remove from the oven and place them in a bowl, covering with a plate or plastic wrap to allow the steam to loosen the skins.
- in a large pot, sauté the diced onion and minced garlic until they become tender.
- add the cumin and smoked paprika, and sauté for another minute.
- pour in the vegetable broth and add the corn kernels.
- peel the roasted poblano peppers, remove the seeds and chop them. add the chopped peppers to the pot.
- bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 20 minutes.
- in a high-speed blender, blend the cashews with 1 cup of the hot soup until smooth and creamy. add the blended cashews to the pot and stir well.
- season with salt and black pepper, to taste.
- serve hot with chopped fresh cilantro.
notes
- sunflower seeds: these are a great substitute for cashews as they have a similar creamy texture and mild flavor. soak them in water for a few hours before blending them into the soup.
- hemp seeds: hemp seeds are another great substitute for cashews as they are rich in protein and healthy fats. they have a slightly nutty flavor and blend well into soups. you can add them directly to the soup without soaking.
- almonds: although almonds have a slightly different flavor than cashews, they work well as a substitute in soup recipes. soak them in water for a few hours before blending them into the soup.
- pumpkin seeds: these seeds have a unique flavor and a slightly crunchy texture, but they can be blended into soups to create a creamy texture. soak them in water for a few hours before blending.
how did our roasted corn and poblano soup turn out?
some separation of the cashews occurred in the hot soup as it sat, but the overall flavor and texture was fantastic:
