⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 2 ears Corn on the cob
• 2 medium Poblano peppers
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 6 cups Chicken broth
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Chili powder
• 1/4 cup Cilantro
• 1 Lime

📖 Instructions

1. First thing's first—preheat your oven to 400°F (200°C). This is important, or your veggies won't roast properly. Trust me on this one, I learned the hard way once!
2. Next, shuck your corn. You'll need about 2 ears for this recipe. If you're fancy, you can cut the kernels off the cob. If you're lazy like me, just roast the whole thing. It'll still be yummy!
3. Now, chop up your poblano peppers. About 2 medium ones should be perfect. I find this part easy, but I know many people don't like this part! I wear gloves while doing this to avoid getting my hands all messy and irritated.
4. Toss the corn and poblanos with a little olive oil, salt, and pepper. Spread them out on a baking sheet to make sure they roast evenly. Don't overcrowd the pan or they'll steam instead of roast. This is crucial!
5. Roast them babies for about 20-25 minutes, or until they're nice and slightly charred. Keep an eye on them so they don't burn; you want them to be soft and sweet, not totally blackened.
6. While the veggies are roasting, you can chop up an onion—one medium should do the trick. I like to use white onions, but yellow works just as well. Then, grab a few cloves of garlic. Mince them up—the more, the merrier.
7. Once the corn and poblanos are done, let them cool slightly. Then, cut the corn kernels off the cob (if you haven’t already!). Remove the stems and seeds from the poblanos. I know it's kind of annoying, but it's worth it!
8. Time to make the soup! In a large pot, heat a little olive oil over medium heat. Sauté the onion until it's softened. Then add the garlic and cook for another minute until fragrant.
9. Now, add the roasted corn and poblanos to the pot. Stir well. Pour in about 6 cups of chicken broth. You can use vegetable broth for a vegan version. Let it simmer for about 10 minutes to develop the flavor.
10. Grab your immersion blender (or if you don't have one, carefully transfer the soup to a regular blender). Blend the soup until it's smooth and creamy. If you are using a regular blender, remember to vent the lid to prevent explosions. I've seen it happen, and it's not pretty!
11. Taste and adjust seasoning—add more salt, pepper, or chili powder as needed. I personally like a little bit of lime juice at the end for some zing. I learned this trick from my grandma, and I am so thankful!
12. Serve the soup hot, and garnished with fresh cilantro and a squeeze of lime. Enjoy your delicious homemade roasted corn and poblano soup! Let me know if you made this amazing soup in the comments below!

📝 Notes

• For a spicier soup, add a pinch of cayenne pepper.
• Feel free to add other vegetables like zucchini or bell peppers.
• If you don't have an immersion blender, you can use a regular blender. Be sure to vent the lid to avoid splattering!