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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Coat two 15x10x1-inch baking pans with cooking spray. Add corn, sweet pepper, poblano pepper, onion, and jalapeno in even layers in the pans. Roast, uncovered, for 35 minutes or until vegetables are lightly charred, stirring once.
Meanwhile, in a large saucepan cook and stir garlic and cumin in hot oil over medium-low heat for 30 to 60 seconds or until fragrant. Add broth and water. Bring to boiling. Add roasted corn mixture and the tomatillos. Return to boiling; reduce heat. Simmer, covered, for 5 minutes.
Cool slightly. Ladle half of the soup into a blender. Cover and blend until smooth. Return blended portion to the saucepan with the remaining soup. Stir in snipped cilantro. To serve, ladle soup into bowls. Top each serving with a dollop of sour cream and, if desired, a sprig of fresh cilantro.