Grilled Corn Soup

This vegetarian grilled corn soup is perfect for summer! Veggie based with tons of flavor and color!

Course Soups

Cuisine American

Cook Time 15

Grilling Time 20

Total Time 35

Servings servings

Calories 116.2kcal

4 corn ears
1 medium yellow bell pepper
1 poblano pepper
1 tablespoon vegetable oil
1 ¾ cups vegetable broth
1 teaspoon adobo seasoning with cumin if you can't find that, add a pinch of cumin to regular adobo seasoing
½ cup half and half
salt and pepper

Brush the corn and peppers with the vegetable oil. Grill them until the corn is tender and the peppers are charred on all sides.
Set the corn aside and wrap the peppers tightly in foil. Wait 10 minutes and then remove the skins from the peppers with a sharp knife. Remove the seeds and cut the pepper in half. Cut the corn kernels from the cobs.
Add ½ the corn and ½ of each pepper to a blender with the vegetable broth. Puree until smooth.
Dice the remaining peppers into ½ inch pieces. In a saucepan, add the corn puree, the remaining corn and peppers, and the adobo seasoning. Bring to a boil. Stir frequently.
Remove from heat and add the half and half. Season to taste with salt and pepper.
Garnish with tomato and green onion when served.

Adapted from The New Grilling Book (Better Homes & Gardens Test Kitchen) [i](affiliate link)[/i]