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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Spicy Roasted Corn and Jalapeno Avocado Soup

[heart_this] · Sep 23, 2016 · 10 Comments

Spicy Roasted Corn and Jalapeno Avocado Soup

A creamy avocado soup with sweet corn and spicy jalapeno that is just as good cool and hot!

When I think about avocados one of the last things that I tend to think about is soups but avocados are great in soup whether in the form of chunks or pureed in the broth! The sweet corn and avocado flavour combo is a great one and it works oh so well in this spicy roasted corn and jalapeno avocado soup. This soup starts out by pan roasting the corn until it’s slightly charred and caramelized, to bring out it’s natural flavours and sweetness, before adding the broth and avocados and pureeing until nice and smooth! Seasonings include jalapenos chili peppers, green onions, garlic, lime juice and miso paste which when combined with the sweet corn creates an amazing balance of sweet, spicy, salty and sour! Of course the pureed avocados make this soup super smooth and creamy without the need for actually adding cream so it’s nice and light and healthy! This spicy roasted corn and jalapeno avocado soup is fantastic both warm and chilled so it’s perfect any time of the year!

Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup
Spicy Roasted Corn and Jalapeno Avocado Soup

Spicy Roasted Corn and Jalapeno Avocado Soup

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

A creamy avocado soup with sweet corn and spicy jalapeno that is just as good cool and hot!

ingredients
  • 1 tablespoon butter
  • 2 cups corn
  • 2 jalapeno peppers, diced
  • 4 green onions, thinly slices and divided (whites and greens)
  • 3 cloves garlic, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 avocados
  • 2 tablespoons white miso paste
  • 1 lime, zest and juice
directions
  1. Heat the butter in a large heavy bottomed pan over medium-high heat, add the corn, jalapeno and the whites of the green onions and let sit until the corn starts to char a bit before mixing and letting char again, about 15 minutes.
  2. Add the garlic and the greens of the green onions and cook until fragrant, about a minute.
  3. Add the broth and avocados, bring to a boil and let simmer for a few minutes before pureeing with a hand blender (or in a blender or food processor) and mixing in the miso paste and lime juice.
Option: Omit the miso paste or replace with soy sauce, fish sauce or tamari.
Option: Only puree half of the corn to keep some of the full corn kernel texture.
Option: Garnish with cilantro oil! (1 cup cilantro pureed into 1/2 cup oil.)
Option: Garnish with crumbled queso fresco, feta, etc.
Nutrition Facts: Calories 262, Fat 15.2g (Saturated 4.4g, Trans 0), Cholesterol 8mg, Sodium 1425mg, Carbs 26.3g (Fiber 6.9g, Sugars 5.7g), Protein 9.5g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Avocado, Food, Main Course, Mexican, One-Pan, One-Pot, Recipe, Soup, Vegetarian

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Reader Interactions

Comments

  1. Maria Lichty says

    September 23, 2016 at 4:01 pm

    What a beautiful soup and I love the spice!

    Reply
  2. Jessie Moore says

    September 24, 2016 at 4:56 pm

    Wow, like you I don't think of soup when I think avocado but clearly I have to – this is awesome!

    Reply
  3. Ginger says

    September 25, 2016 at 3:18 am

    This soup looks amazing, and I will definitely make this. Is the lime juice enough to keep the avocados from turning brown? I guess you would have to eat it almost immediately?

    Reply
  4. kevin says

    September 25, 2016 at 11:13 am

    Ginger: It's good for longer than you might expect! I've kept it in the fridge for a few days with minimal discolouration due to avocado browning. Enjoy!

    Reply
  5. 2pots2cook says

    September 25, 2016 at 12:12 pm

    Your photos are great ! The soup is so goooood looking that I cannot do anything else but cook it ! Thank you Kevin !

    Reply
  6. A SPICY PERSPECTIVE says

    September 26, 2016 at 12:42 pm

    I love the kick in this soup!

    Reply
  7. Suzanne says

    August 19, 2018 at 7:35 pm

    My neighbor gave me two enormous Florida avocados and I made this soup with them.
    I doubled everything and used fish sauce instead of the miso.
    I like a little more kick so a few dashes of crushed red pepper flakes gave it that extra that I prefer.
    Another outstanding recipe.

    Reply
    • kevin says

      August 20, 2018 at 12:57 pm

      I’m glad you like it!

      Reply
  8. Phyllis Smith says

    April 22, 2021 at 12:15 pm

    Hello Kevin,
    I’m an 80 year old southern gal and a widow now so I like to make dishes I can divide up into several servings and stretch my budget so soups are a must dueing the winter time. Have made a lot of your dishes and have quite a collection of them. I like to use as much fresh vegetables as possible and eat a lot of salmon, pork ,
    chicken love lobster and shrimp. Tend to enjoy things on the slightly tart side and really enjoy cooking with wine.
    Your recipes are filled with the items I love to eat but I’m wondering what is miso, and where in the grocery store do I find it.
    Thank you so much for your love of cooking and sharing your dishes with all of us.
    Phyllis.

    Reply

Trackbacks

  1. Spread Some Love with National Soup it Forward Day says:
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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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