Skip to content

Vegetarian, Americas

Roasted poblano and corn soup with rice

Roasted poblano and corn soup is a creamy vegetarian soup for 4, ready in 50 minutes, rated easy, for about €2.10 per person. The key to success is roasting the poblanos until the skin turns black, which gives the soup its smoky flavor. It's served with rice on the side and crushed tortilla chips on top.

A pale green, velvety soup of roasted poblano peppers and corn, with cream cheese, crushed tortilla chips, and rice.

Roasted poblano and corn soup with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Spring, Summer

This soup gets its pale green color and smoky flavor from poblano peppers roasted until the skin turns black. Sweet corn adds a touch of sweetness that balances the smokiness, potato gives the soup body without weighing it down, and cream plus cream cheese make it velvety without being heavy. The result is mild, never spicy, despite the pepper's reputation.

It's a good choice for a weeknight when you have a bit more time, or for switching things up from classic soups on a Sunday evening. Crushed tortilla chips on top and rice on the side turn it into a full meal, one that curious adults will enjoy for its slightly different flavors without any real heat.

The ingredients

4 people

Fruits and vegetables

  • Green bell peppers or poblano peppers 4
  • Potatoes 2
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Sweet corn, cannedoften in the pantry 400 g
  • Vegetable brothoften in the pantry 80 cl
  • Plain tortilla chips 60 g
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Cream cheese 80 g
  • Butter 20 g

Allergens Lactose

The step by step recipe

  1. Roast the whole peppers at 240°C, turning them occasionally, seal them in a bag, then peel and seed them. 20 min

    Don't rinse them under water, you'll wash away the smoky flavor.

  2. Melt the butter, sweat the onion and garlic, then add the diced potatoes, corn, and broth. 20 min

    Set aside a few spoonfuls of corn for garnish.

  3. Add the peeled peppers, blend finely, then pour back into the pot with the cream and cream cheese.

    Blend for a good while to get a soup with no fibrous bits.

  4. Meanwhile, cook the rice in salted water. 11 min

    Serve the rice on the side of the plate, not mixed in.

  5. Serve the soup hot with the reserved corn, crushed tortilla chips, and rice.

    The chips add crunch, crush them by hand.

Our tips to get it right

  • Pick poblanos that are firm and similar in size so they roast evenly without some burning before others are done.
  • Let the peppers rest in the closed bag for at least 10 minutes, the trapped steam loosens the skin on its own.
  • Blend the soup for at least 2 minutes to get a smooth texture, without any bits of pepper skin left.

The variations

  • Swap the cream cheese for fresh goat cheese for a tangier edge.
  • For a quicker version, use sweet green peppers blended raw instead of roasted poblanos, the flavor will be less smoky but the texture stays the same.
  • Top with diced avocado instead of tortilla chips for a fresher, milder version.

What to serve it with

  • Plain white rice on the side
  • Crushed tortilla chips on top
  • Lime wedges for squeezing

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, without the chip topping. It freezes well for up to 2 months, ideally without the cream, which you can stir in after thawing. Reheat gently over low heat, stirring, without letting it boil hard so the cream doesn't split.

Questions about this dish

Can you use regular green peppers instead of poblanos?

Yes, but you'll lose the signature smoky flavor of roasted poblanos. Regular green peppers make a milder, less distinctive soup, so roast them the same way if you still want some smokiness.

Do you really need to peel the peppers after roasting?

Yes, the blackened skin is bitter and turns tough once blended. Closing the peppers in a bag right after roasting makes this step easy, the skin almost falls off on its own.

Can this soup be made ahead of time?

Yes, make the soup up to the blending step the day before and keep it in the fridge. Reheat gently and stir in the cream and cream cheese just before serving for the smoothest texture.

Can canned corn be replaced with fresh corn?

Yes, use about 2 ears of cooked fresh corn, kernels removed, instead of canned. The flavor will be a bit sweeter and the texture slightly more crisp.

How long does it take to make a roasted poblano and corn soup with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted poblano and corn soup with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted poblano and corn soup with rice cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with cream

See all