Roasted Red Pepper and Corn Soup
I created this vegetarian red pepper soup recipe after trying a similar soup at my favorite cafe in San Diego. I bought the vegetables for it fresh at the Farmer's Market in late summer.
Prep time: 20 min; Total time: 30 min
Ingredients:
- 1 tsp extra virgin olive oil
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 2 red peppers, chopped and seeded
- 1 potato, chopped
- Vegetable broth (not a lot if you want thick soup, more if you don't)
- 1 ear's worth of corn (cut off the cob)
- Pinch salt
- Fresh pepper, to taste
- 1 tsp rosemary
Heat oil, onion, celery, and red pepper in a saucepan on high heat. Once the onions are translucent, add broth and potato. Bring soup to a boil, and then transfer it to a blender and blend it until smooth (in batches).
Lower the heat and add corn and rosemary. Cover and let simmer for a few minutes. Taste your soup and add salt and pepper if you wish.
Tips
If you want, you can roast the onion and the red pepper in the oven first (400 F
for 20 min), but the soup tastes delicious even if you don't.
When buying corn, look for organic corn to ensure that it is NOT genetically-modified.
If you need to take a shortcut, use frozen corn.
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