I got this idea for this soup from Jessica over at How Sweet It Is. I pinned it to a board on pinterest but I knew it wasn’t going to be too long before I made it since I had corn & poblano peppers in the fridge. Sure enough, it took about one day before I was whipping this baby up. It was kick butt!
One day last week I was having an incredibly stressful work day and I needed to take a break so I took a little “cook therapy” break and made this soup for lunch. It was comforting, tasty and spicy, exactly what I was craving at that moment.
I made this in my vitamix but you could easily heat everything up in a pot and then blend it at the end.
This is what I added to my blender:
• 2 ears of corn cooked & stripped from cob
• 2 poblano peppers (roasted until charred)
• 1 cup skim milk
• 1 tablespoon of earth balance
• 1 tablespoon parmesan cheese
• 1/4 avocado
• 1 clove garlic
• salt, pepper & garlic powder
The vitamix is great because it makes everything so creamy and smooth, but its nice to have a little texture in there so I served it with some leftover corn and parmesan cheese.
The great part about blending corn in a soup is that it automatically creates a delicious creamy soup and you don’t need to add a ton of butter & cream. The roasted poblanos take it up a notch in flavor & spice, just alter this recipe according to your preferences, it was pretty spicy but I like spicy foods.
Overall, the perfect summer soup! Enjoy!
WHAT MAKES ME HAPPY:
Our little tomato.
Remember that rogue tomato plant that popped up in our flower-pot? There were obviously some tomato seeds left in the soil from last year, so despite the fact that I didn’t plant any tomatoes, a little plant popped up. I didn’t touch it and waited to see if it could make it on its own. Well it did! And it produced 2 cute cherry tomatoes. Yes two precious little tomatoes. It’s funny how vegetables mean so much more when you grow them yourself. I almost didn’t want to eat them they looked so perfect but I gave in today and gobbled it up. And it was delicious.