Ready to dive into a bowl of creamy, vibrant Corn Soup with Roasted Poblanos and Zucchini Blossoms? This delightful vegetarian and gluten-free recipe is perfect for those seeking a burst of summer flavors with minimal effort. Ideal as a soup, antipasti, starter, or snack, this dish is not only delicious but also packed with health benefits. Each serving comes in at a modest 220 calories, making it a guilt-free indulgence.
Our star ingredients, freshly picked corn and poblano peppers, are roasted to perfection, infusing the soup with a smoky, charred flavor that's simply irresistible. The addition of zucchini blossoms and diced zucchini adds a delightful freshness and crunch, while the queso fresco or mild feta cheese provides a savory, creamy finish.
The preparation is straightforward and can be completed in just 60 minutes, allowing you to enjoy your meal without spending hours in the kitchen. Begin by broiling the poblano peppers for a smoky depth of flavor, then move on to cooking the corn and blending the soup until it reaches a velvety consistency. The zucchini is quickly simmered to retain its vibrant green color and crisp texture, ensuring that every bite is refreshing.
Serving this soup hot or cold offers versatility depending on the season or your personal preference. Whether you're hosting a summer gathering or looking for a comforting meal on a cooler day, this recipe is sure to impress.
Don't miss out on this opportunity to savor the essence of summer in every spoonful. Gather your ingredients, roll up your sleeves, and let the aroma of roasting corn and peppers guide you through the cooking process. This Corn Soup with Roasted Poblanos and Zucchini Blossoms is a must-try for any culinary enthusiast looking to elevate their soup game.
