Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream
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 (vegetarian) ready in about 45 minutes pairs large poblano peppers, fresh corn kernels, medium 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 cloves 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
Instructions
- 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.
- Step 2: Peel and dice 1 medium yellow onion and mince 3 garlic cloves.
- 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.
- Step 4: Add minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
- 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.
- 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.
- Step 7: Using an immersion blender, puree the soup until mostly smooth but leaving some texture; adjust seasoning if needed.
- 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.
- Step 9: Serve the soup hot, drizzled with the cilantro lime cream and garnished with additional cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream take to make?
Total time is about 45 minutes (20 min prep + 25 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 Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream?
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 Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream?
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 Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream 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 Fire-Roasted Poblano and Corn Soup with Cilantro Lime Cream 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.
