Fresh Corn and Red Pepper Bisque
Savor the vibrant flavors of summer with this Fresh Corn and Red Pepper Bisque, a velvety, golden-hued soup that combines the natural sweetness of fresh corn and the smoky depth of roasted red bell peppers. This inviting bisque is elevated with hints of smoked paprika and a touch of rich heavy cream, creating a luxurious, restaurant-worthy dish that's surprisingly simple to make at home. Perfectly blended for a smooth, creamy texture, it’s an ideal starter or light meal, garnished with fresh parsley for an added burst of freshness. With just 20 minutes of prep and easy roasting and blending techniques, this bisque is a harmonious marriage of bold flavors and comforting warmth, perfect for entertaining or savoring on a quiet evening.
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (from about 4 ears of corn)
- 2 large Red bell peppers
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 large Garlic cloves, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 tablespoon Olive oil (for roasting peppers)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove seeds and membranes, and place them cut-side down on the baking sheet. Drizzle with olive oil.
Roast the peppers in the oven for 20 minutes, or until the skins are blistered and charred. Remove from the oven and transfer to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
Once cooled, peel the charred skins off the peppers and set the roasted peppers aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the fresh corn kernels and roasted red peppers to the pot. Stir to combine.
Pour in the vegetable broth, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the mixture until smooth. Alternatively, blend the soup in batches using a countertop blender. Be careful with hot liquids.
Return the pureed soup to low heat. Stir in the heavy cream and heat the bisque gently, ensuring it does not boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the bisque hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 72.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4268 mg | 91% | |
*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.
