Red Bell Pepper Soup with Corn and Parsley
Indulge in the vibrant flavors of Red Bell Pepper Soup with Corn and Parsley, a comforting bowl of goodness that’s as nourishing as it is beautiful. Roasted red bell peppers take center stage, lending a smoky depth and vivid color to the soup, while sautéed onions and garlic add savory undertones. Sweet corn kernels and a splash of heavy cream create a creamy, mildly sweet finish, perfectly complemented by the fresh brightness of chopped parsley. This veggie-packed soup is blended into a silky-smooth texture, with smoked paprika as an optional addition for a subtle kick of heat and smokiness. Ready in just 40 minutes, this recipe is a quick and wholesome choice for a cozy lunch or light dinner. Serve it steaming hot, garnished with a sprinkle of parsley and a drizzle of olive oil, for a stunning presentation that’s sure to impress!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup corn kernels
- 0.5 cup heavy cream
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional)
Instructions
Preheat the oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise, remove the seeds and stem, and place them cut-side down on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.
While the peppers are cooling, heat the olive oil in a large pot over medium heat.
Chop the onion and mince the garlic. Add the onion to the pot and sauté for 5 minutes, or until translucent. Then, add the garlic and sauté for another 1-2 minutes until fragrant.
Peel the skins off the roasted bell peppers and add the peeled peppers to the pot.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to let the flavors meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
Return the soup to the pot (if using a blender) and stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika (if using). Simmer for another 5 minutes.
Roughly chop the parsley and stir most of it into the soup, reserving a small amount for garnish.
Taste and adjust seasoning if needed.
Serve hot, garnished with the reserved parsley and an optional drizzle of olive oil or a sprinkle of smoked paprika for presentation.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 55.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4036 mg | 86% | |
*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.
