Creamy Poblano and Corn Soup with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety soup blending roasted poblano peppers and sweet corn with a subtle smoky warmth from smoked paprika. This mexican-inspired soups (vegetarian) ready in about 50 minutes pairs large poblano peppers, fresh or frozen corn kernels, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Roast 3 large poblano peppers directly over a gas flame or under a broiler, turning frequently until blackened all over, about 8-10 minutes. Place in a bowl and cover with plastic wrap for 10 minutes, then peel off skins, remove seeds and chop roughly.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
  3. Step 3: Stir in chopped poblano peppers and 2 cups corn kernels, cooking for 3 minutes. Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Step 4: Using an immersion blender, puree the soup until smooth but still slightly textured. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat through for 5 minutes without boiling.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice. Serve garnished with 2 tbsp chopped fresh cilantro.

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Frequently asked questions

How long does Creamy Poblano and Corn Soup with Smoked Paprika take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Poblano and Corn Soup with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Creamy Poblano and Corn Soup with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Poblano and Corn Soup with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Poblano and Corn Soup with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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