Roasted Shrimp Summer Corn Soup with Avocado Salsa
A vibrant soup that celebrates summer corn at its peak, pureed with sweet potato and aromatic spices into a creamy base. Topped with a fresh medley of roasted shrimp, diced avocado, and charred poblano peppers brightened with lime and herbs. The contrast between the warm, velvety soup and cool, chunky topping creates textural interest perfect for warm weather entertaining. Light sour cream adds richness without heaviness, making this an elegant starter for dinner parties or a satisfying light meal.
Ingredients
- 4 ears corn, kernels cut off
- 3 ½ cups low sodium vegetable broth
- 1 tablespoon butter
- 1 medium yellow onion, sliced
- 1 large sweet potato or russet potato, peeled and cubed
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- ½ cup organic light sour cream
- 1 pound raw shrimp, peeled, tailed, cut into 1-inch piecescooked shrimp1:1pescatarian
skip roasting step, add at end
- 1 large avocado, peeled and cubed
- 1 pasilla or poblano chile, halved lengthwisebell pepper1:1mild
any color works
- 1 tablespoon extra virgin olive oil
- ¼ cup cilantro and basil mix, chopped
- salt and pepper, to taste
- 2 tablespoons fresh lime juice
Instructions
- 1
Preheat oven to 425 degrees
- 2
Melt butter in large soup pot over medium heat
- 3
Add sliced onions and saute until they start to turn light brown
- 4
Peel and cube potato, add to onions
- 5
Cut corn kernels off cobs, add to pot
- 6
Add broth, spices, and fresh pepper, simmer until corn and potatoes are cooked through
- 7
Toss raw shrimp with olive oil and pepper, place on baking pan
- 8
Halve poblano chile lengthwise, place skin-side up on same pan
- 9
Bake on upper rack for 5 minutes until shrimp cook through
- 10
Remove shrimp, continue roasting pepper until skin blisters, about 5 more minutes
- 11
Peel and tail shrimp, cut into 1-inch pieces
- 12
Place roasted pepper in bag to cool for easy peeling
- 13
Blend soup with immersion blender or regular blender to desired consistency
- 14
Combine shrimp pieces, lime juice, and chopped herbs in separate bowl
- 15
Peel and cube avocado, add to shrimp mixture
- 16
Peel skin from roasted chile, cut into chunks, add to mixture
- 17
Toss gently together
- 18
Taste soup and adjust seasonings
- 19
Serve soup portions topped with shrimp and avocado mixture
- 20
Allow diners to stir in sour cream as desired
Tips
Leave soup slightly chunky for better texture contrast with the smooth avocado topping.
Place roasted pepper in a sealed bag to steam, making skin removal much easier.
Let diners add their own sour cream so the soup stays hot and presentation remains clean.
Good to Know
Refrigerate soup and topping separately up to 3 days. Reheat soup gently, prepare fresh topping for best quality.
Soup base can be made 1 day ahead. Prepare shrimp topping just before serving to maintain avocado freshness.
Serve hot soup immediately topped with room temperature shrimp mixture. Provide sour cream on the side.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture.
Add avocado just before serving to prevent browning.
Cool roasted pepper in sealed bag to steam skin for easy removal.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
skip roasting step, add at end
FAQ
Can I make this soup vegetarian?
Yes, omit the shrimp and add roasted corn kernels or diced roasted vegetables to the avocado mixture instead.
What if I don't have an immersion blender?
Use a regular blender in batches, or mash with a potato masher for a chunkier texture. Let soup cool slightly before blending.
How long will the leftover soup keep?
Refrigerate soup base up to 3 days or freeze up to 3 months. Store topping separately and use within 1 day for best quality.