Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.
I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂
1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime
- Add butter and olive oil to large pot over medium heat. Let warm.
- Add green pepper, red pepper, onion. Sautee.
- Add onion. Sautee.
- Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
- Add corn. Let boil, then simmer over medium low heat.
- Remove from heat.
- Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
- Mix well and enjoy! 🙂
Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 jalapeno, minced
- 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
- 1/2 red bell pepper, minced
- 1/4 large onion, diced
- 2 cloves garlic, minced
- 1 6-oz. can tomato paste
- 2 tomatillos, diced (or 1 28-oz. can tomatillos)
- 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
- 1 tablespoon sugar
- 8 cups (10 ears) of corn (or frozen)
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 32-oz. vegetable stock
- 1/4 cup cilantro leaves, chopped
- 8 oz. cream
- juice of 1 lime
In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.
Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.
After the flavors have married, puree with an immersion blender.
Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.
To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.