Corn and Roasted Red Pepper Soup

Corn and Roasted Red Pepper Soup

This is another recipe that I've adapted from my good friend Chef Jules of the now sadly defunct Gourmet A Go-Go blog. I've made a few variations, but essentially followed his recipe. This soup would make a satisfying addition to any menu, no matter the season. It's light enough to be served in the summer, and spicy and warm enough to ease the winter chills.

If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed. If you want to roast your own red peppers — a fresh and excellent idea — you can find instructions complete with pictures here.

Corn and Roasted Red Pepper SoupCorn and Roasted Red Pepper Soup
Recipe by
Published on October 8, 2007

Sweet, spicy and vibrant warming soup with corn and roasted red peppers

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Ingredients:
  • 1 dried ancho or guajillo chili pepper
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 to 6 cloves garlic, minced or crushed
  • 1 heaping tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 tablespoon fresh rosemary, chopped (1 teaspoon dried)
  • 1 bay leaf
  • 1 teaspoon sea salt, or to taste
  • 1 1/2 teaspoons fresh ground black pepper
  • 6 cups vegetable stock or water
  • 3 jalapeños, seeded and chopped
  • 1 small tomato, chopped
  • 4 to 5 cups fresh or frozen corn
  • 2 roasted red peppers, coarsely chopped
  • 1/2 cup heavy cream or yogurt
  • handful of fresh cilantro or parsley, chopped
Instructions:
  • Soak the dried ancho or guajillo chile pepper in hot water for 30 minutes. Drain, remove the stem, and coarsely chop. Set aside.

  • Meanwhile, heat the olive oil n a large saucepan or soup pot over medium heat. Add the onion and cook, stirring occasionally, until the onion for 3 to 5 minutes or until the onion is soft. Add the garlic, cumin, coriander, cayenne, rosemary, bay leaf, salt and pepper, and stir for 1 minute. Pour in the stock or water and bring to a low boil. Cover the soup partially with the lid and gently simmer for 15 to 20 minutes to blend the flavors.

  • In a blender or food processor, purée the chopped ancho or guajillo chili, jalapeños, tomato and 1 cup of the stock from the soup pot. Pour the mixture back into the soup and add the corn, roasted red pepper, and cream or yogurt. Stir and cover. Cook on low heat until the corn is tender. If you like, you can purée a small portion of the soup for a creamier version. Garnish each serving with fresh chopped cilantro or parsley.

Makes 6 to 8 servings
Corn and Roasted Red Pepper Soup

12 comments:

jd said...

This looks delicious!

Now I'm in the mood for a big bowl of soup :)

Kalyn said...

It sounds just wonderful. I do love soup like this with lots of different flavors blending together. Thanks for helping celebrate two years of WHB.

Sharmi said...

the soup looks simple but a huge list of ingredients in there:) looks comfy!

Lisa said...

Sharmi;

It is simple, but yes, there is lots of chopping, but once that's done, the soup simmers away and basically looks after itself :)

Padma said...

This will straight away go into my to do list, Lisa! I loved the link on how to roast peppers. I bought 5 of them yesterday. Soup looks divine but wondering it will be more for 2 of us :)

Lisa said...

Padma;

This recipe does make a large pot of soup, so unless you share with someone, you might want to cut the recipe in half. Since there are only two of us in my household, I made the full pot, but gave some to a delighted friend.

Rohini's kitchen said...

Nice recipe. I can get many different recipes from ur blog. Thanks

Dhivya Karthik said...

The soup luks so delish! I know my dinner menu now! :)

Chef Jules said...

Hey Lisa -- as usual, it's always great to see your modifications. Of course that's the sign of culinary creativity to make it your *own*! I continue to do the "soup thing" on this end. I have a bit of a ritual if I can get home for lunch -- I prepare a pot of soup and while it's simmering I sit down at the table and journal. This, combined with the comfort soup tends to fortify me for the rest of the day!

Lisa said...

Chef Jules;

You have inspired me to make more soups and now that the cold weather is here, I expect to be making them much more often.

Padma said...

I am yet to make it today or tomo. thanks for such wonderful recipes

Helene said...

Thanks for sharing this yummy looking soup. Here´s cold weather approaching at the weekend. So I´ll mark jour recipe!! :)