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–+ servings
Smoky Grilled Corn and Jalapeño Soup - Vegetarian - Easy Daily Kitchen

Grilled Corn and Jalapeño Soup [ 45 min ]

This vibrant soup combines the delightful smoky flavor of grilled corn with the spicy kick of jalapeños, creating a perfect balance of heat and sweetness. Each spoonful is a comforting symphony of textures and flavors, with the creamy base offering a satisfying contrast to the roasted vegetables. Garnished with fresh cilantro and a squeeze of lime juice, this soup not only looks stunning but also bursts with refreshing taste, making it an ideal choice for a quick yet impressive meal. A delicious treat ready in under an hour, it promises to warm up both your kitchen and your heart. Enjoy it as a main course or as a hearty appetizer.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Type de plat Soup
Cuisine Mexican
Portions 4 servings
Calories 320 kcal

Ingrédients
  

  • 4 ears ears of corn, husked
  • 2 large jalapeños
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, lime, cut into wedges

Instructions
 

  • Preheat a grill to medium-high heat.
  • Brush the corn and jalapeños lightly with olive oil.
  • Grill the corn and jalapeños, turning occasionally, until charred on all sides, about 10-12 minutes. Allow to cool slightly.
  • Cut the kernels off the corn cobs and set aside. Dice the grilled jalapeños, removing seeds if less heat is desired.
  • In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  • Stir in the cumin powder, grilled corn kernels, and diced jalapeños. Cook for another 2-3 minutes, allowing the flavors to meld.
  • Add the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
  • Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, salt, and black pepper.
  • Simmer for an additional 5 minutes until the soup is heated through.
  • Ladle the soup into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 28gProtéines: 7gFat: 21gSucre: 6g
Keyword cilantro, comfort food, cream soup, creamy soup, easy cooking, fresh vegetables, grilled corn, grilled vegetables, healthy soup, jalapeño soup, lime, Mexican flavors, quick meal, smoky flavor, spicy soup, summer recipe, vegetable broth, vegetarian, weeknight dinner
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