Corn Bisque with Red Bell Pepper and Rosemary
Indulge in the creamy, comforting flavors of Corn Bisque with Red Bell Pepper and Rosemary—a velvety soup that pairs the natural sweetness of fresh corn with the smoky richness of roasted red bell peppers. Infused with the earthy aroma of fresh rosemary and finished with a touch of heavy cream, this elegant dish strikes the perfect balance between heartiness and sophistication. Roasting the red bell peppers enhances their depth of flavor, while sautéed garlic and onion provide a savory base. Blended to silky perfection, this bisque is seasoned with a hint of paprika for subtle warmth and garnished with fresh parsley for a burst of color. Perfect as a starter or a main course, this wholesome recipe is ready in under an hour, making it an ideal choice for weeknight dinners or special occasions. Serve it warm and watch it captivate taste buds with every spoonful.
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels
- 2 medium Red bell peppers
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Slice the red bell peppers in half and remove the seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper.
Drizzle the red bell peppers with 1 tablespoon of olive oil and roast for 20-25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, finely chop the yellow onion and garlic.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the corn kernels and rosemary sprigs to the pot. Sauté for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Once the bell peppers are done roasting, place them in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the skins and roughly chop the peppers.
Add the roasted red bell peppers and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Remove the rosemary sprigs from the pot and discard them.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to blend until smooth, then pour it back into the pot.
Stir in the heavy cream and butter, and season with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
Simmer the bisque for an additional 5 minutes to warm through.
Ladle the corn bisque into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 77.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4606 mg | 98% | |
*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.
