Sweet Corn-Bell Pepper Soup Recipe

Cooking Directions

• STEP 1.Start by roasting the bell peppers over an open flame or under the broiler until the skin is charred. Let them cool, then remove the skin, seeds, and stem.
• STEP 2.In a large pot, heat some oil and sauté onions and garlic until translucent. Add the roasted bell peppers and sweet corn kernels. Cook for a few minutes.
• STEP 3.Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Season with salt, pepper, and any other desired spices.
• STEP 5.Serve the Sweet Corn-Bell Pepper Soup hot, garnished with fresh herbs like cilantro or parsley. Enjoy!

Cooking Tips

• To easily remove the skin from the roasted bell peppers, place them in a bowl and cover with plastic wrap for a few minutes. The steam will help loosen the skin.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.
• Feel free to customize the soup by adding other vegetables like carrots or celery for extra flavor and nutrition.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.