Creamy Corn and Roasted Pepper Soup

Creamy Corn and Roasted Pepper Soup

Creamy Corn and Roasted Pepper Soup

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Creamy, flavorful spring soup with a kick.

Cilantro, Corn, Onion, Potatoes,


  • poblano pepper - 1 whole
  • corn - 4 ears
  • potatoes - 4 medium whole
  • onion - 1/2 whole
  • water - 2 cups (480 mL)
  • dates (pitted) - 2 whole
  • cilantro - 1/4 cup (5 g)
  • salt - 1 tsp (6 g)



  1. Preheat oven to 450 degrees (232 C)
  2. Husk the corn, oil, salt and pepper each
  3. Put each ear of corn into aluminum foil and fold into envelope
  4. Chop the onion, quarter the potatoes
  5. Oil the skin of the poblano pepper, potatoes, and the onions
  6. Place poblano, potatoes, onions corn envelopes onto a cookie sheet
  7. Place the cookie sheet in the oven
  8. Set the timer for 35 minutes
  9. Check on the poblano after 20 min
  10. Take the poblano out when ready (you want blackened skin, but not a burned pepper)
  11. Place poblano in something with a cover to steam while the rest of the pan continues to cook
  12. Check to make sure potatoes are cooked through and then remove the whole pan from oven


  1. Add water, dates, cilantro and salt to the Vitamix container
  2. Take the kernels off the corn with a knife (when cool enough to handle)
  3. Add potatoes (with skins), onions, and corn to the Vitamix container
  4. Take the stem and the seedy top off the poblano (leave some seeds for extra nutrition)
  5. Carefully peel the skin off the poblano and add the peeled pepper to the container
  6. Blend on high for 2-3 minutes
  7. If you waited to put your veggies in until cool, blend on “Soup” setting or for 6 minutes


  1. Serve straight from the Vitamix container, no need for a ladle
  2. Top with something fresh (parsley, cilantro, etc)
  3. Snap a pic and tag #lifeisNOYOKE
  4. Enjoy!

Useful tips for Creamy Corn and Roasted Pepper Soup

Potatoes vary quite a bit in size. The four we used were the size of tennis balls. Make sure to adjust your recipe if yours are bigger so you don’t end up with crazy thick soup.

Poblano peppers have a kick. They’re not necessarily spicy, but if you’re sensitive (or feeding this soup to kids), maybe cut the pepper in half.

If you like your soup thinner, add a bit more water. There’s enough flavor that it won’t dilute it too much.

Like your soup with a little texture? We love adding quinoa, shaved brussel sprouts, corn, black beans, and raw onions to this soup. Really turns it into a meal.