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A side shot of a blue bowl of Corn and roasted poblano soup with lime wedges at the side

Roasted Poblano and Corn Soup

Healthy and easy to make corn and roasted poblano soup for those looking for a cozy flavorful plant-based meal!
Course Main Course
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword Corn Soup, vegan mexican soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 204kcal
Author Sophia DeSantis


  • 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

Optional toppings:


  • 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.
  • Put the peppers, corn, chopped potatoes and garlic on parchment lined cookie sheets and sprinkle with a touch of veggie broth or oil and a dash of salt. Roast for 45 minutes or until the outsides begin to brown.
  • 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.
Tips to prep ahead: Roast the chilis, corn, potatoes and garlic. Make the Garlicky Lemon Crema.
Baby/kid food idea: Puree roasted potatoes and onion with veggie broth. Can also add corn for older baby or if you have a high speed blender that will smooth it out, corn tends to stay chunky. If you use a non spicy pepper, you can add that too. You can also simply puree the soup itself for an easier to eat meal for the older ones.


Calories: 204kcal | Carbohydrates: 45g | Protein: 8g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 631mg | Potassium: 1332mg | Fiber: 9g | Sugar: 9g | Vitamin A: 795IU | Vitamin C: 180.1mg | Calcium: 112mg | Iron: 7.7mg