One Pot Roasted Poblano Soup with Corn and Potatoes
Soups just might be the perfect meal, and this might be the perfect soup. Roasted poblano and shallots, chunks of potato, and corn come together in a thick and creamy broth to make this roasted poblano soup. Hearty enough to stand on it’s own, it also makes the perfect side dish.
Soup is one of my favorite things to make and eat. They can be so easy to make and can be customized to what ever your liking is. Coming together in one pot, this roasted poblano soup is no exception. The bits of smoky/sweet poblano, chunks of potato (skin on!), and the sweet corn come together in a thick broth to form this amazing soup.
If you’ve seen some of my other poblano recipes, you know I love these flavorful peppers. I prefer stuffing them over bell peppers in my stuffed poblano peppers recipe. They are also so delicious in my White Chicken Chili. And they add nice flavor in my Homemade Green Goddess Dressing.
Tips and Substitutions
What we’ll need for this soup
- Poblano Peppers The star of the show.
- Veggies Potatoes, corn and shallots.
- Broth Water/bouillon cube or chicken stock and heavy cream.
- Spices
Putting it all together
This soup is simple to prepare, making it that much better.
- First, we’ll roast the poblanos in the oven until they’re soft and the skin can be easily peeled off.
- While the poblanos are roasting, chop the potatoes into cubes and slice the shallots.
- In a large stock pot, add olive oil and the shallots. Saute the shallots until they are soft and translucent. I like to saute them a little longer so they get browned a bit.
- Add the flour in small increments, mixing it with the shallots, then add the broth or water/bouillon and chopped potatoes to the same stock pot as the shallot.
- Add the spices and heavy cream.
- Once the poblanos are finished roasting, remove from oven and let cool a bit before removing the skin. Chop the poblano into small pieces, removing the seeds if you want a little less spice.
- Add the chopped poblano to the pot. Stir in the the corn.
- Let the soup simmer on medium low for 20 minutes, or until the potatoes are fork tender.
- Using a stick blender, blend a bit of the soup. This will help thicken the soup, along with the flour we added in. You can also use a regular blender. Add about 2 cups and blend. Add back to the soup.
What I love about this recipe
Taste? So good! The spices are not too overpowering, (you can add more if you want) and the flavors of the roasted poblanos, shallots, potatoes, and corn comes together really well in this soup.
Smell? Apart from the scent of the shallots and garlic sauteeing, (which is divine!), the soup has a very light scent, mainly due to the cumin and cardamom.
How easy is this soup to make? Apart from roasting the poblanos, this soup cooks up in one pot. What could be easier?
Would I make it again? Definitely! This soup is my new Fall favorite.
Roasting the Poblanos
- Preheat the oven to 400 F. Line a sheet pan with tinfoil.
- Place the peppers on the sheet pan and place in the oven.
- Roast about 40 minutes, flipping them over once as they roast. The skin should become wrinkly looking, like it’s ready to come off.
- Let the peppers cool down before handling them.
More hearty and delicious soups
Frequently Asked Questions
Store the the soup in an airtight container in the fridge for up to 5 days. I do not recommend freezing this soup due.
These peppers are best when roasted/cooked before using. The skin is tough when uncooked. That being said, I have eaten these peppers with the skin on after sauteeing them. In this recipe, it’s best to have the skins off.
Roasted Poblano Soup with Corn and Potatoes
Ingredients
- 1 cup corn, fresh or frozen
- 3 poblanos
- 4 potatoes, cubed
- 2 shallots
- 1 tablespoon olive oil
- 5 cups broth (or water and bouillon cube)
- 1/4 cup flour
- 1/2 cup heavy cream, room temperature
- 2 teaspoons cumin
- 1 teaspoon cardamom
Instructions
- Line a baking sheet with tinfoil and lay 3 poblanos on it. Roast in the oven preheated to 400 F for about 40 minutes, flipping over once as they roast. Remove from oven once done and let them cool before removing skins.
- While the poblanos are roasting, chop the potatoes and shallot.
- In a large pot, add the shallot to 1 tablespoon of olive oil. Saute over medium heat until soft and translucent and slightly browned.
- Once the shallots are done, add the flour in small increments, mixing with the shallots. Add 5 cups of broth and the chopped potatoes to the pot. Turn the heat up just above medium. Slowly stir in the heavy cream and spices.
- The poblanos should be cooled down enough to remove the skins and dice. Poblanos have little spice to them. To lower the spiciness even more, be sure to remove the seeds.
- Add the poblano and corn. Using a stick blender, blend up a bit of the soup. This, along with the flour, will help thicken the soup. You can also use a regular blender if that's what you have. Take out a cup of soup and blend it before returning it to the pot. Simmer over medium heat for 20 minutes, or until potatoes are fork tender.Be very careful when blending hot liquids, especially with the stick blender, so it doesn't splash on you.
- Top with cheese, sour cream, cilantro, crumbled bacon, and scallions if desired.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- I do not recommend freezing this soup.
- To lessen the spice of the poblano, be sure to remove the seeds after roasting.
- Top with bacon, cheese, sour cream, or scallions if desired.
- Wash your hands thoroughly after handling the poblano.
- To reduce the amount of sodium in this recipe, mix water and broth to get to 5 cups. You can also use 5 cups of water and half a bouillon cube.
Nutrition
About Author
