I am really hoping you can still find some delicious tomatoes and corn for this recipe. It's pushing it a bit in terms of tomato and corn season, but lately I have still been able to find some pretty great veggies so I am hoping you can too. If not, it will definitely work with canned or frozen corn, I just prefer using fresh when I can find it. In terms of tomatoes, go for the most flavorful ones you can find based on where you live and what's available.
Now let's about this soup. Packed with the flavors of sweet corn, tangy tomatoes, and spicy poblano peppers - it's almost magical. Everything is roasted first to bring out the natural sweetness and also impart some nice smoky flavor. Then after some blending and simmering, you have one seriously delicious soup. I don't mind a chunkier, thicker soup so I didn't strain the soup, but if you want a smoother soup, make sure to add in this step. It freezes well so consider making up a big batch so you can pull it out when you are missing these late summer flavors. It's also a pretty killer pasta sauce as well.
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- 4 U tomatoes, ripe but still firm
- 2 U poblano peppers
- 2 tsp. olive oil, divided
- 3 U ears corn, kernels removed (or 2.5 cups canned/frozen)
- 2 U shallots, minced
- 4 U garlic cloves, minced
- 1 tsp. sweet paprika
- 1/2 tsp. cumin
- 4 cups vegetable broth
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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