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Corn & Red Pepper Soup

Corn & Red Pepper Soup recipe image
This Corn & Red Pepper Soup is a study in contrasts, blending the natural sweetness of fresh corn with the smoky depth of roasted red peppers. The result is a velvety, vibrant broth that feels both luxurious and homey. It&# 226;ÂÂs the kind of meal that wraps around you on a chilly evening, offering comfort without heaviness. The hint of nutmeg and a dash of Tabasco add a subtle complexity, while a dollop of cool yogurt provides a perfect creamy finish. Perfect for a light dinner or a hearty starter, itâÂÂs quick to whip up and endlessly satisfying. YouâÂÂll love how the simple ingredients come together to create something truly special.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 483.8
Dietary: Gluten-free
Description
This Corn & Red Pepper Soup is a study in contrasts, blending the natural sweetness of fresh corn with the smoky depth of roasted red peppers. The result is a velvety, vibrant broth that feels both luxurious and homey. It&# 226;ÂÂs the kind of meal that wraps around you on a chilly evening, offering comfort without heaviness. The hint of nutmeg and a dash of Tabasco add a subtle complexity, while a dollop of cool yogurt provides a perfect creamy finish. Perfect for a light dinner or a hearty starter, itâÂÂs quick to whip up and endlessly satisfying. YouâÂÂll love how the simple ingredients come together to create something truly special.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 md Onion chopped
  • 1 Garlic Clove, minced
  • 5 cup Frozen corn kernels
  • 2 /4 oz. cans chicken
Directions
  1. 1
    Heat vegetable oil in a large saucepan over medium heat.
  2. 2
    Add chopped onion and sauté, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
  3. 3
    Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. 4
    Add frozen corn kernels and 2 cups of water to the pot.
  5. 5
    Increase heat to high and bring the mixture to a boil.
  6. 6
    Reduce heat to medium-low, cover, and simmer until the corn is very tender, about 7 minutes.
  7. 7
    Carefully transfer the hot corn mixture to a blender or food processor.
  8. 8
    Blend until you achieve a coarse but smooth puree.
  9. 9
    Return the pureed corn to the saucepan.
  10. 10
    Stir in chicken broth and chopped roasted red peppers.
  11. 11
    Bring the soup back to a boil over high heat, then reduce to a simmer and cook for 1 minute to heat through.
  12. 12
    Season with grated nutmeg and a few dashes of Tabasco sauce to taste.
  13. 13
    Ladle the hot soup into bowls and top each serving with a dollop of plain yogurt.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 483.8kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 4.0g20%
Cholesterol 44.5mg15%
Sodium 87.0mg4%
Total Carbohydrate 65.3g22%
Dietary Fiber 7.6g31%
Sugars 19.7g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn soup, red pepper, vegetarian option, creamy soup, comfort food, quick dinner, blended soup, smoky flavor, nutmeg, yogurt topping, easy recipe, winter warmer, healthy soup, meal prep, gluten free, roasted vegetables, chicken broth, tabasco, garlic, onion
Read it online: https://www.chefs-mate.com/recipe/corn-red-pepper-soup/