Making Chile Relleno Soup is a straightforward process if you follow these simple steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes or until the skins are blistered and charred. Once done, remove from the oven and cover with a towel to steam for 10 minutes. This will make peeling easier.

2. Prep the Garlic and Onion: While the peppers steam, chop the onion and mince the garlic.

3. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add minced garlic and cook for another minute, stirring frequently.

4. Peel and Chop the Peppers: After the peppers have steamed, peel off the charred skin. Remove the seeds and chop the peppers into bite-sized pieces.

5. Combine with Broth: Add the chopped peppers, corn, diced tomatoes, cumin, chili powder, and smoked paprika into the pot. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to let the flavors meld.

6. Creamy Base: Before serving, drop in the softened cream cheese, stirring until it’s fully melted and incorporated into the soup. This will give it a rich and creamy texture.

7. Add Cheese: Stir in the shredded cheese until melted. Season with salt and pepper to taste. Allow the soup to simmer for another few minutes.

8. Serve Warm: Once the soup is heated through, it’s ready to serve.