This creamy roasted poblano corn soup is a little sweet, and little spicy and absolutely delicious year round Make it with fresh corn in the summer, or use canned or frozen corn in winter months. (gluten-free, nut-free, vegetarian, vegan option).
Ingredients For Creamy Roasted Poblano Corn Soup Recipe
2 Large poblano peppers
1 teaspoon Avocado or olive oil
4 Cloves garlic, minced
1 Medium yellow onion, diced
3.5 cup Corn kernels
1 teaspoon Smoked paprika
1 teaspoon Salt
1 teaspoon Black pepper
0.5 teaspoon Cumin
2 cup Vegetable or chicken broth
1 cup Milk
1 Juice from lime
Cheese
Sour cream
Cilantro
Jalapeno slices
Avocado
Lime
Nutrition value
221
calories per serving
8 g Fat17 g Protein20 g Carbs9 g FiberOther
Current Totals
8 g Fat
17 g Protein
20 g Carbs
9 g Fiber
MacroNutrients
Carbs
20 g
Protein
17 g
Fiber
9 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
172 mg
Iron
3 mg
Vitamin A
208 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
77 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
70 mg
Manganese
2 mg
Phosphorus
126 mg
Selenium
12 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment