Sweet Corn-Bell Pepper Soup Recipe

Sweet Corn-Bell Pepper Soup is a comforting and flavorful soup made with sweet corn and bell peppers. This soup is creamy, slightly sweet, and has a hint of smokiness from the roasted bell peppers. It is a perfect appetizer or light meal option that can be enjoyed during the colder months. The combination of sweet corn and bell peppers gives this soup a vibrant color and a delicious taste. Serve it hot with a garnish of fresh herbs for a satisfying and nutritious meal.

4.9
12 Rating -
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4hr 25minstotal
4hr 25m.total
Sweet Corn-Bell Pepper Soup
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ingredients serve

Ingredients for Sweet Corn-Bell Pepper Soup Recipe

  • 1/2 Bell Peppers
  • 1/4 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 cup Sweet Corn Kernels
  • 1 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
82
calories per serving
7 g Fat2 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    2g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    1mg
  • Vitamin A
    379mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    99mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    29mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp