Corn and Red Pepper Soup
Warm up your day with a bowl of vibrant and velvety Corn and Red Pepper Soup, a comforting blend of sweetness and spice that's loaded with fresh, wholesome ingredients. This recipe features the natural sweetness of fresh corn kernels and roasted red bell peppers, complemented by aromatic yellow onion, garlic, and a touch of earthy spices like cumin and paprika. Simmered in a savory vegetable stock and finished with a splash of creamy richness from heavy cream or coconut milk, this soup delivers both flavor and heartiness in every spoonful. Whether you're looking for a cozy starter or a light main course, this quick and easy soup—ready in just 45 minutes—offers a delightful balance of creaminess and zesty heat. Serve it warm, garnished with fresh cilantro for an extra burst of freshness, and watch it become a family favorite. Perfect for weeknight dinners or casual entertaining, this recipe is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (from about 4 ears of corn)
- 2 medium red bell peppers, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 0.5 cups heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the garlic, red bell peppers, cumin, and paprika. Cook for another 3-4 minutes until the peppers begin to soften.
Add the fresh corn kernels and stir to combine.
Pour in the vegetable stock, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.
Return the soup to low heat and stir in the heavy cream or coconut milk. Season with salt and black pepper to taste.
Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve warm.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 70.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3982 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
