Spicy Roasted Corn and Jalapeño Soup
Warm, bold, and bursting with smoky flavor, this Spicy Roasted Corn and Jalapeño Soup is the ultimate comfort dish with a kick! Sweet roasted corn pairs perfectly with the heat of fresh jalapeños, creating a rich, creamy soup that’s both cozy and exciting.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 medium jalapeños, roasted and seeded (keep seeds if extra heat is desired)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk for creaminess
- Fresh cilantro or parsley for garnish
- Optional: sour cream or lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C). Spread the corn kernels and jalapeños on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, turning halfway, until corn is lightly browned and jalapeños are charred.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté chopped onions for 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Add roasted corn and jalapeños to the pot. Stir in smoked paprika and cumin, cooking for 1–2 minutes to release the spices’ aroma.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and puree carefully.
- Stir in the heavy cream or coconut milk. Adjust seasoning with salt and black pepper to taste. Simmer for 2–3 minutes until heated through.
- Serve hot, garnished with fresh cilantro or parsley. Add a dollop of sour cream or a squeeze of lime juice if desired.