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
- Preheat your oven to 425 degrees.
- 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.
- 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.
- 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.
- Add the stock and spices to the red pepper mixture. Bring to a boil, then reduce to a simmer.
- 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.
- Serve garnished with reserved corn, a sprinkling of cheese, and/or cilantro, if desired.
One Year Ago:
I’m running to the farm later to get the last of the corns, hopefully still there, so I can make this. If not, frozen is okay, Miss Josette? 🙂
I guess so… 🙂
Oh, this is gorgeous! I love how roasting intensifies the flavours of the vegetables – it adds so much depth to soups. Great use of your CSA box! Thank you for bringing this to the party – Happy Fiesta Friday!!
Thank you so much, Selma!! Happy Fiesta Friday 🙂
This is perfect for autumn, thanks for the recipe!
Thank you- It is a keeper- on my yearly rotation now! 🙂
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I actually made chili and poblano pepper popovers last night. I am always looking for new soup recipes, and love roasted veggies too. Your pictures are beautiful too!
Thanks! Chili and poblano (my FAVORITE chile) popovers sound amazing!! Would be delicious with this soup too.
Yum this looks great. I’ve been on the hunt for some yummy soup recipes and this is definitely going on the list!
Yay! Please let me know if you try it! 🙂
What a great way to get a ton of red pepper flavor! Thanks for sharing, and happy FF!
Thanks!! It was surprising that the red peppers weren’t the predominant flavor- just the predominant color!! 🙂
I love that you put red pepper in here Josette! This is a recipe I am bookmarking for sure!
Thank you! The original recipe called for jarred roasted red peppers- when the fridge is bursting at the seams with fresh, I had to use them… and use TONS! 🙂
Ah, fresh is the best!! 🙂
I could eat roasted red peppers all day, I’m sure this soup would be a hit in my house I think I’ll definitely have to give it a try!!
Please try it!! We LOVED it 🙂
Great color – looks delicious! Especially served with popovers 🙂
Popovers really do make the meal, right? 🙂
Mmmm, so fresh and colourful! 😀
Thank you! Love it when healthy is tasty 🙂
This looks lovely – roasted peppers are one of my favourite dishes as the flavours remind me of the summer. I’ll have to see what the peppers situation is in the shops tomorrow 😉
Yay!! Thank you so much- Enjoy! 🙂
What a great-looking soup! I love roasted peppers–this sounds so good!
Thank you 🙂
It really tasted like a wonderful chili! So tasty!
Great way to use bell peppers! It looks like it’s bursting with flavor, especially with all the roasting involved! I think it would work as well with vegetable stock.
Thanks! It would be just as good with vegetable stock for sure.
I love char roasting red peppers – I often just bang them straight onto my gas stove to get all the nice charred flavours. This looks really yummy 🙂 Happy FF!
I love them too 🙂 I haven’t done enough roasting on my gas flame! 🙂
this goes nicely with my non dairy diet hehe thank you
Yay! Vegan & Gluten-free too 🙂
Love this! I assumed it would be “chunky” but I loved that it’s pureed.
I usually prefer a textured soup- but this was perfect pureed. 🙂
What a super soup! Thanks for sharing.
I love tomato soup, your recipe looks delicious and hearty with the addition of roasted red peppers and corn, perfect for the autumn weather, thanks for sharing:)
Thanks, Lily! I have to tell you that I had some issues with my magic cake… namely the parchment paper- some of the batter oozed underneath it!! 😦 It was absolutely delicious though. Any hints? I think that I could make it without the parchment without problems, right?
Sorry to hear the magic cake didn’t work out perfectly, you have to butter the pan well for the parchment paper to stick flat to the pan and yes, you can make it without it and just butter the pan, I have seen it done that way too
Oh, that looks like a perfect bowl of soup! Yum!!!
Thank you so much, Naina! 🙂
Sounds too good!! I love roasted veggie stuff… Happy FF😃
Roasted veggies are AMAZING! 🙂
Very interesting. Had never heard of bell pepper soup before!
This is the first one I’ve made- the bell peppers are not the predominant flavor though- just the color! 🙂