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! πŸ™‚ (OneΒ 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 wasΒ 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 andΒ popovers–Β but it would also be wonderful with cornbread. This recipe was adapted from Knead to

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 425Β 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:

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!

47 responses to “Roasted Red Pepper, Corn, & Tomato Soup

  1. 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? πŸ™‚

  2. 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!!

  3. This is perfect for autumn, thanks for the recipe!

  4. Pingback: Crepas de Mole | Fiesta Friday #36 | The Novice Gardener

  5. 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!

  6. Yum this looks great. I’ve been on the hunt for some yummy soup recipes and this is definitely going on the list!

  7. What a great way to get a ton of red pepper flavor! Thanks for sharing, and happy FF!

  8. I love that you put red pepper in here Josette! This is a recipe I am bookmarking for sure!

  9. 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!!

  10. Great color – looks delicious! Especially served with popovers πŸ™‚

  11. Mmmm, so fresh and colourful! πŸ˜€

  12. 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 πŸ˜‰

  13. What a great-looking soup! I love roasted peppers–this sounds so good!

  14. 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.

  15. 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 πŸ™‚ Happy FF!

  16. this goes nicely with my non dairy diet hehe thank you

  17. Love this! I assumed it would be “chunky” but I loved that it’s pureed.

  18. What a super soup! Thanks for sharing.

  19. 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

  20. Oh, that looks like a perfect bowl of soup! Yum!!!

  21. Sounds too good!! I love roasted veggie stuff… Happy FFπŸ˜ƒ

  22. Very interesting. Had never heard of bell pepper soup before!

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