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As the temperatures drop and the days grow shorter, there's nothing quite like the warmth of a creamy soup to wrap you in comfort. Creamy soups have a unique ability to soothe the soul, offering not just nourishment but also a delightful sensory experience. One such dish that embodies this warmth is Creamy Roasted Corn and Poblano Soup. This recipe combines the sweet, rich flavor of roasted corn with the mild heat of poblano peppers to create a bowl of goodness that is perfect for chilly evenings.

Creamy Roasted Corn and Poblano Soup

Warm up this season with a comforting bowl of creamy roasted corn and poblano soup. This flavorful recipe highlights fresh, seasonal ingredients, combining the sweetness of roasted corn with the smoky depth of poblano peppers. Perfect for chilly evenings, this soup features a rich blend of textures and tastes, enhanced by onions, garlic, and optional cream. Easy to make and adaptable for dietary needs, it's a delicious addition to any meal that brings joy to the table.
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Ingredients
  

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

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and place them in a bowl, covering it tightly with plastic wrap. Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and chop. Set aside.

    Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, smoked paprika, and cumin, and cook for an additional minute until fragrant.

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

        Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you prefer a chunkier consistency, blend only half of the soup and leave the rest as is. For a completely smooth texture, you can transfer the soup in batches to a countertop blender.

          Add Cream and Season: Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes, but do not let it boil.

            Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra zing.

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