Healthy and easy to make corn and roasted poblano soup for those looking for a cozy flavorful plant-based meal! Made with roasted poblano peppers this soup is packed with delicious flavors!
So although it’s been like living in a crockpot down here in southern Cali, I’ve had a beautiful affair with this corn and roasted poblano soup. This was something I recreated at home after trying it at my local Urban Plates. I couldn’t get enough and kept going back for more, so I figured I may as well bring that goodness home. My version is a tad different, but just as tasty. I could eat roasted peppers and chilies for days!
I love how easy it is to make. I pretty much threw all the veggies into the oven and roasted them brown. Roasted veggies are one of my favorite things ever. I love the flavor that roasting gives them. Plus you can just toss them into the oven and walk away for a while. Put your feet up, eat a few bon-bons…oh wait, that’s not my life. It’s more like chase a few kids, break up the fights, feed the baby. Yup that’s more reasonable. But hey, at least I can do that without trying to cook at the same time! The oven does the hard work for me and I get to enjoy a roasted poblano soup;)
I want to hear from all you soup junkies out there! Leave a comment here, find me on Facebook or tag me on Instagram in your main comment at both @veggiesdontbite #veggiesdontbite so I don’t miss it! I love love seeing all your pics of my recipes! No go grab some corn and poblanos and get your roast on! And don’t forget to check how I fed the babe with this recipe too, he loves to be included in the dinner fun!
Here are some more soups full of delicious and healthy veggies!
Roasted Poblano and Corn Soup
- 6 poblano peppers
- 3 ears fresh corn (you can also use 3 cups frozen)
- 4 cups chopped potatoes , about 3 medium potatoes
- 6 medium cloves garlic , about 1 inch in size
- 1 sweet onion , chopped
- 6 tablespoons lime juice , separated (about 3 limes)
- 1/2 cup fresh cilantro , chopped
- 1-2 teaspoons sea salt ,will depend on how much broth and what kind you used
- 2 cups veggie broth , plus extra veggie broth to sauté and roast (or you can use oil as well)
- 2 cups water
- vegan sour cream
- more cilantro
- Pre heat oven to 400F (200C).
- Cut the tops off and deseed the peppers. I sliced the entire top off, carefully sliced down one side, then opened the pepper and removed the seeds. This helps ensure that the soup isn’t super spicy. Roasting with the seeds inside will make the peppers hold on to their spicy taste but removing them makes them more mild.
- Shuck/clean the corn.
- When veggies are done roasting, slice the kernels off of the corn cobs. Then carefully peel as much skin off of the peppers as you can (you can also wrap them in foil for a few minutes to help the skin come off easily). Chop the peppers and finely chop the garlic.
- Sauté the chopped onion in a large pot over medium heat with a little veggie broth or oil until it begins to get translucent (about 5-7 minutes). Add the roasted veggies. Saute a few more minutes.
- Add 1/4 cup lime juice, the cilantro and the salt. Saute about 3-4 more minutes.
- Add the veggie broth, water and 2 tablespoons lime juice. Simmer 5 more minutes. Serve with toppings like the Garlicky Lemon Crema and more cilantro.
- I roast and sauté with veggie broth but you can also use your favorite oil if you use oil.
- You can use all veggie broth or all water, I personally found half and half to be the perfect combo.
- If you use frozen corn, add it to the soup with the roasted vegetables.
- You can also use Anaheim peppers for this, I tried both and they were great.
- If you can’t find either, you can sub a regular green pepper to keep it mild or any other chilis you find, just beware of spice.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.