Roasted Red Pepper, Corn, & Tomato Soup

I had a BOUNTY of red peppers this year in my CSA share. I found this recipe on an extensive search for a creative use for them… last year I made Roasted Red Pepper Pasta Sauce (link below) more than once, and, although delicious, I wanted something new! 🙂 (One can only eat so many red peppers in salad too…)

I was completely floored by this delicious soup. The color was incredible too. What a wonderful surprise! The roasted vegetables – especially the corn- gave it a fabulous depth of flavor. It was chili-esque. In fact, it was the BEST vegetarian “faux” chili I have ever tasted- and the BEST use for my bounty of CSA red peppers! (not to mention late-summer corn!) We ate it with green salad and popovers– but it would also be wonderful with cornbread. This recipe was adapted from Knead to Cook.com.

I’m bringing it to this week’s party over at The Novice Gardener. Happy Fiesta Friday #36!!

• 4 ears of fresh corn
• 3 cups of cherry or grape tomatoes
• 1 medium yellow onion, diced
• 1 small red onion, diced
• 6 large garlic cloves, sliced
• 6 red bell peppers or red long peppers
• olive oil
• 4 cups chicken stock
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• coarse salt and freshly ground black pepper
• ricotta salata, for serving, optional
• cilantro, for serving, optional

1. Preheat your oven to 425 degrees.
2. Roast red peppers on a baking sheet 5-7 minutes a side, until charred. Turn over and repeat to char the other side. Cover with foil to steam. When cool enough to touch, remove skin, seeds, and stems. Roughly chop.
3. On a cookie sheet drizzle a bit of olive oil. Remove the corn kernels from the cob; place on the cookie sheet. Add the tomatoes. Toss to coat with the olive oil, adding extra if necessary. Sprinkle with salt and pepper and place in the oven for 10-15 minutes.
4. Heat a Dutch oven over medium heat, then add a drizzle of olive oil. Add the onions and cook until translucent, about 4 minutes. Add garlic and chopped red peppers and stir.
5. Add the stock and spices to the red pepper mixture. Bring to a boil, then reduce to a simmer.
6. Add the roasted corn and tomatoes. Reserve some corn for a garnish, if desired. With an immersion blender, or working in batches with a food processor, puree until smooth. Continue to cook simmer for an additional 20 minutes or longer over a low flame.
7. Serve garnished with reserved corn, a sprinkling of cheese, and/or cilantro, if desired.

One Year Ago:

• Gratin of Eggplant, Roasted Red Peppers, & Garlic
• Roasted Red Pepper Pasta Sauce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →