Creamy Roasted Poblano & Sweet Corn Bisque Recipe

Directions

1. 1

   Roast the Poblano Peppers

   Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cumin, and cook for an additional 1-2 minutes until fragrant.

3. 3

   Combine Ingredients

   Add the roasted poblano peppers, sweet corn, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

4. 4

   Blend the Bisque

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches. Return the blended soup to the pot.

5. 5

   Add Creaminess

   Stir in the coconut milk and heat gently until warmed through. Adjust seasoning with additional salt and pepper to taste.

6. 6

   Serve

   Ladle the bisque into bowls and garnish with chopped cilantro. Serve warm.