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Creamy Poblano Pepper Soup Recipe with Roasted Corn and Epazote

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A comforting and flavorful creamy soup featuring smoky roasted poblano peppers, sweet roasted corn, and the unique herbaceous note of epazote. Perfect for cozy dinners and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 4 medium poblano peppers, roasted and peeled
  • 1 ½ cups fresh corn kernels (about 2 ears), roasted
  • 1 tablespoon fresh epazote leaves, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz) vegetable broth
  • ½ cup (4 fl oz) heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally until skins are charred and blistered.
  2. Transfer roasted peppers to a bowl and cover with plastic wrap or a clean towel. Let steam for 10 minutes to loosen skins.
  3. Toss corn kernels with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15 minutes until golden and slightly charred.
  4. Peel skins off the poblano peppers, remove stems and seeds, then roughly chop the peppers.
  5. Heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Sauté chopped onion for about 5 minutes until translucent.
  6. Add minced garlic and cook for another minute until fragrant.
  7. Add chopped poblano peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  8. Add chopped epazote and roasted corn kernels. Simmer for another 5 minutes.
  9. Carefully transfer soup to a blender or use an immersion blender to puree until smooth and creamy.
  10. Return blended soup to the pot, stir in heavy cream, and warm gently over low heat.
  11. Adjust salt and pepper to taste. Stir in fresh lime juice if using.
  12. Ladle soup into bowls and garnish with roasted corn or fresh herbs if desired. Serve warm.

Notes

Roast poblano peppers properly and steam to loosen skins for easy peeling. Use an immersion blender to reduce mess. Start with a small amount of epazote to avoid overpowering the soup. For vegan version, substitute heavy cream with coconut or cashew cream. Avoid boiling cream to prevent curdling. Soup stores well refrigerated for 3 days and freezes up to 2 months.

Nutrition

Keywords: poblano pepper soup, creamy soup, roasted corn soup, epazote soup, Mexican soup, vegetarian soup, gluten-free soup, easy soup recipe

Find it online: https://goldensimmer.com/creamy-poblano-pepper-soup-recipe-with-roasted-corn-and-epazote-easy-and-delicious/