Fire-Roasted Poblano and Corn Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A smoky and creamy soup featuring fire-roasted poblano peppers and sweet corn, finished with a hint of lime and fresh cilantro. This mexican-inspired cinco de mayo (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 230 calories and feeds 6, 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.

Ingredients

• 4 large poblano peppers
• 2 cups fresh or frozen corn kernels
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp lime juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 1/2 cup, for garnish crushed tortilla chips

Instructions

1. Step 1: Preheat your broiler on high. Place 4 large poblano peppers on a baking sheet and broil for 10 minutes, turning every 3 minutes until skins are charred and blistered all over.
2. Step 2: Transfer poblanos to a bowl and cover tightly with plastic wrap for 15 minutes to steam and loosen skins.
3. Step 3: Peel off charred skins, remove seeds and stems, then roughly chop the peeled peppers.
4. Step 4: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
5. Step 5: Add 3 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant.
6. Step 6: Stir in 2 cups corn kernels and 4 cups vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes.
7. Step 7: Add the chopped roasted poblano peppers to the pot and carefully purée half the soup mixture with an immersion blender until smooth, leaving the rest chunky for texture.
8. Step 8: Stir in 1/2 cup heavy cream, 2 tbsp lime juice, 1 1/2 tsp salt, and 1/2 tsp black pepper; heat through for 3 minutes.
9. Step 9: Serve hot, garnished with 1/4 cup chopped fresh cilantro and 1/2 cup crushed tortilla chips for crunch.