Smoky Chipotle Soup with White Corn

My boyfriend and I are addicted to smoked goat cheddar. This soup is an effort to justify that with a healthy dose of veggies.

Ingredients

3 cups of vegetable broth
1 medium-sized onion, chopped
4 cloves of garlic, minced
4 ears of fresh white corn, removed from cobs
14.5 oz of fire-roasted tomatoes with chipotle
2 poblano peppers
juice from 1 lime
a healthy handful of fresh cilantro
2 Tbsp sour cream
0.5 cups of smoked goat cheddar, shredded
Italian or French bread
ground cayenne
ground cumin
olive oil
salt
pepper

4 servings

Directions

In a large stock pot, simmer garlic and onion over medium heat. Roast the poblanos on a separate burner until they blister. Put the peppers in a plastic sandwich bag to cool. Add broth, tomatoes, cayenne, cumin, and a handful of cilantro to the pot. While the soup simmers for 5-10 minutes, chop the poblano peppers. Add poblanos, lime, and corn to the soup. Cook for 10 minutes. Blend until mostly smooth. Salt and pepper to taste.

To make the croutons, remove the crusts from the bread, and tear into bite-sized pieces. Toss with a lug of olive oil and broil until crispy. Toss with goat cheddar. Add a bit of pepper if you like.

Add sour cream and cheese croutons just before serving

35 minutes