Zesty Spicy Roasted Corn and Avocado Chill Soup

This Spicy Roasted Corn and Avocado Chill Soup is a refreshing and vibrant dish that’s perfect for hot summer days. The combination of sweet, roasted corn with creamy avocado creates a beautiful balance of flavors and textures. This soup is not only delicious but also incredibly easy to prepare, making it a go-to recipe for any occasion.

The roasting process enhances the corn’s natural sweetness while adding a subtle smoky flavor that pairs perfectly with the silky avocado. Served chilled, this soup can be a delightful starter or a light meal on its own, garnished with fresh herbs and a hint of lime for a zesty finish.

Zesty Spicy Roasted Corn and Avocado Chill Soup

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 180 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 ears of fresh corn, husked
• 2 ripe avocados, diced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1-2 small red chili peppers, deseeded and chopped (adjust to taste)
• 4 cups vegetable or chicken broth
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the husked corn on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes, until the corn is golden and tender.
3. Once the corn is roasted, remove it from the oven and let it cool slightly. Cut the kernels off the cob and set aside.
4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Stir in the minced garlic and chopped chili peppers, cooking for an additional minute until fragrant.
6. Add the roasted corn kernels to the pot along with the vegetable or chicken broth. Bring to a simmer and cook for 5 minutes to meld the flavors.
7. Remove the pot from heat and let it cool slightly. Using a blender, carefully puree the soup until smooth. (You may need to do this in batches.)
8. Return the soup to the pot, stir in the diced avocado and lime juice, and season with additional salt and pepper to taste. Chill in the refrigerator for at least 2 hours before serving.

Notes

Tip: For an extra kick, top the soup with diced jalapeños or a sprinkle of chili powder before serving.

For the best flavor, use fresh corn on the cob when it’s in season. If you’re short on time, canned or frozen corn can be a convenient substitute. If you prefer a milder soup, reduce the amount of chili pepper or omit it altogether.

This soup can be stored in the fridge for up to three days, making it perfect for meal prep. Simply re-blend before serving to restore its smooth texture. Top with additional avocado slices, cilantro, or a drizzle of olive oil for a beautiful presentation!