Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A comforting soup featuring smoky fire-roasted poblano peppers and sweet corn, finished with a tangy cilantro lime cream. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 45 minutes, pairs poblano peppers, fresh corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Ingredients

• 3 large poblano peppers
• 2 cups fresh corn kernels
• 1 medium yellow onion
• 4 cups vegetable broth
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 1/3 cup fresh cilantro
• 2 tbsp lime juice

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Instructions

1. Step 1: Preheat your oven’s broiler on high and place 3 large poblano peppers on a baking sheet; broil for 10-12 minutes, turning every 3 minutes, until skins are charred and blistered; place peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
2. Step 2: Peel and dice 1 medium yellow onion and mince 3 garlic cloves.
3. Step 3: Heat 2 tbsp olive oil in a large pot over medium heat, then add diced onion and sauté for 5 minutes until translucent and soft.
4. Step 4: Add minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
5. Step 5: Peel and seed the roasted poblano peppers, then chop them roughly and add to the pot along with 2 cups fresh corn kernels; stir to combine.
6. Step 6: Pour in 4 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper; bring to a simmer and cook for 15 minutes.
7. Step 7: Using an immersion blender, puree the soup until mostly smooth but leaving some texture; adjust seasoning if needed.
8. Step 8: In a small bowl, combine 1/2 cup sour cream, 1/3 cup chopped fresh cilantro, and 2 tbsp lime juice; whisk until smooth.
9. Step 9: Serve the soup hot, drizzled with the cilantro lime cream and garnished with additional cilantro if desired.