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In the world of comfort food, few dishes can rival the warmth and richness of a well-prepared soup. Among the myriad of options, one standout recipe that captures the essence of hearty, flavorful cooking is the Creamy Roasted Corn and Poblano Soup. This delightful dish artfully combines the natural sweetness of fresh corn with the smoky depth of roasted poblano peppers, crafting a symphony of flavors that is both satisfying and nourishing. Ideal for any occasion, this soup is not only easy to prepare but also adaptable to various dietary preferences, making it a versatile addition to any meal plan. Whether you're savoring it on a brisk evening or serving it as an elegant starter at a gathering, this creamy soup is sure to impress and satisfy.

Creamy Roasted Corn and Poblano Soup

Warm up with a bowl of Creamy Roasted Corn and Poblano Soup, the perfect blend of sweetness and smoky depth. Made with fresh corn, roasted poblano peppers, and aromatic vegetables, this dish offers a satisfying comfort food experience. Simple to prepare and adaptable for various diets, it makes a great starter or main course. Don’t forget the cream for that rich, velvety finish! Enjoy this delightful recipe at any gathering or cozy night in.
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Ingredients
  

4 ears of fresh corn, husked and kernels removed (or 4 cups of frozen corn)

2 large poblano peppers

1 medium onion, diced

3 cloves garlic, minced

1 medium potato, peeled and cubed

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

Fresh cilantro, finely chopped, for garnish

Lime wedges, for serving

Instructions
 

Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Arrange the poblano peppers on a baking sheet in a single layer. Roast them in the oven for about 20-25 minutes, turning them halfway through, until the skins are blistered and charred. Once roasted, transfer the peppers to a bowl and cover it tightly with plastic wrap to allow them to steam for about 10 minutes. After steaming, peel off the charred skins, remove the seeds, and chop the peppers. Set aside.

    Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until it becomes translucent. Next, add the minced garlic, smoked paprika, and ground cumin, stirring for about a minute until the garlic is fragrant and the spices are well incorporated.

      Cook the Potatoes and Corn: Incorporate the cubed potato, corn (fresh or frozen), the chopped roasted poblano peppers, and the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat, allowing it to simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. If you enjoy a chunkier texture, you can blend only half of the soup and leave the rest as is. Alternatively, for an ultra-smooth soup, transfer the mixture in batches to a countertop blender and blend until silky.

          Add Cream and Season: Stir in the heavy cream (or coconut cream), mixing it well into the soup. Season with salt and black pepper according to your taste. Let the soup warm through for another 5 minutes, but make sure it doesn’t reach a boil.

            Serve: Ladle the soup into individual bowls. Garnish generously with fresh chopped cilantro, and serve hot with lime wedges on the side for an added citrus kick.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 6 servings

                Optional Presentation Tips: For extra flair, drizzle a swirl of cream over the soup before serving and sprinkle additional smoked paprika on top for a colorful contrast.