This velvety Corn and Roasted Poblano Soup is a comforting yet vibrant dish that balances the natural sweetness of corn with the smoky depth of charred chiles. The base is enriched with milk infused with cumin and bay leaves, creating a creamy texture without heavy cream. It&# 226;ÂÂs a perfect vegetarian main for chilly evenings or as a hearty side for summer barbecues. The soup offers a beautiful contrast between the smooth puree and the chunky vegetables, making every spoonful interesting. Simple to prepare but packed with complex flavors, itâÂÂs an excellent choice for meal prep and freezes beautifully for busy weeknights.
Corn And Roasted Poblano Soup
Description
This velvety Corn and Roasted Poblano Soup is a comforting yet vibrant dish that balances the natural sweetness of corn with the smoky depth of charred chiles. The base is enriched with milk infused with cumin and bay leaves, creating a creamy texture without heavy cream. It&# 226;ÂÂs a perfect vegetarian main for chilly evenings or as a hearty side for summer barbecues. The soup offers a beautiful contrast between the smooth puree and the chunky vegetables, making every spoonful interesting. Simple to prepare but packed with complex flavors, itâÂÂs an excellent choice for meal prep and freezes beautifully for busy weeknights.Ingredients
Directions
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Roast the poblano chiles directly over a gas flame or under a broiler until the skins are evenly charred and blistered.
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Transfer the charred chiles to a plastic bag, seal tightly, and let steam for 15 minutes to loosen the skins.
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Peel off the charred skin, remove stems and seeds, and dice the poblanos.
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In a medium saucepan, combine milk, cumin seeds, bay leaves, and rosemary.
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Heat over low until nearly simmering, then remove from heat and let infuse for 20 minutes.
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Strain the infused milk, discarding the solids, and set aside.
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In a large pot, heat olive oil or butter over medium heat.
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Add diced onions and salt, cooking until golden brown, about 15-20 minutes.
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Stir in garlic and ground cumin, cooking for 1 minute until fragrant.
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Add corn kernels and diced poblano peppers, cooking for 5 minutes.
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Pour the strained infused milk into the pot with the vegetable mixture.
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Bring to a slow simmer and cook gently for 15 minutes to meld flavors.
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Ladle one-third of the soup into a blender or food processor and puree until smooth.
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Return the pureed soup to the pot and stir to thicken the remaining mixture.
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Serve hot, garnished with thinly sliced chives.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 386.2kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 4.2g22%
- Cholesterol 9.6mg4%
- Sodium 201.5mg9%
- Total Carbohydrate 64.8g22%
- Dietary Fiber 14.3g58%
- Sugars 24.2g
- Protein 21.5g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
