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
A creamy avocado soup with sweet corn and spicy jalapeno that is just as good cool and hot!
- 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
- 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.
- Add the garlic and the greens of the green onions and cook until fragrant, about a minute.
- 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: 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.
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Maria Lichty says
What a beautiful soup and I love the spice!
Jessie Moore says
Wow, like you I don't think of soup when I think avocado but clearly I have to – this is awesome!
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?
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!
Your photos are great ! The soup is so goooood looking that I cannot do anything else but cook it ! Thank you Kevin !
A SPICY PERSPECTIVE says
I love the kick in this soup!
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.
I’m glad you like it!
Phyllis Smith says
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.