Cream of Corn and Sweet Red Pepper
Indulge in the comforting and vibrant flavors of Cream of Corn and Sweet Red Pepper, a silky-smooth soup that marries the natural sweetness of corn with the smoky depth of roasted red bell peppers. Perfect for cozy evenings, this recipe features a harmonious blend of fresh or frozen corn, charred red peppers, sautéed onions, and a touch of paprika for a subtle kick. The soup is thoughtfully finished with heavy cream for a luscious texture and garnished with fresh parsley for a pop of brightness. Quick to prepare in under an hour, it’s a versatile dish that works beautifully as a light appetizer or a wholesome main course. With vibrant color and irresistible flavor, this recipe is sure to become a family favorite. Serve it with crusty bread for the ultimate comfort meal!
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Recipe Information
Ingredients
- 4 cups sweet corn kernels (fresh or frozen)
- 2 large red bell peppers
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on the prepared baking sheet.
Brush the peppers lightly with olive oil and roast them in the oven for 20 minutes, or until the skins are charred and the flesh is soft.
While the peppers are roasting, finely chop the yellow onion and garlic.
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
Add the garlic and paprika to the pot, cooking for another minute until fragrant.
Once the peppers have finished roasting, remove them from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes to loosen their skins.
Peel the skins off the roasted peppers and roughly chop the flesh. Add the chopped peppers to the pot with the sautéed onions and garlic.
Add the sweet corn kernels and vegetable broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir the heavy cream, salt, and black pepper into the pureed soup. Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1240 mg | 26% | |
*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.
