Roasted Corn and Sweet Pepper Soup

Roasted Corn and Sweet Pepper Soup (Roasted Sweet Corn and Red Capsicum Soup) is a comfort food recipe that is simple to make. Ready in just 35 minutes, this spicy roasted corn soup is made with nourishing whole food ingredients for a delicious and creamy comfort food.

Soups are always a welcome treat, no matter what season it is. A rich hearty vegetable soup can fill you up for a few hours, without adding too many calories. And one of my all-time favorite soups is Roasted Sweet Corn and Red Capsicum Soup. Fresh sweet corn is roasted to bring out a slight smokey flavor. To add more smokey flavour, the red capsicum is also roasted. The outcome of these intense flavours is absolutely divine!

With plenty of texture and a hint of sweetness, this Smoky, spicy corn and red bell pepper soup is made with only a few simple ingredients. Today I had fresh corn cobs straight from my friends farm. To compliment the freshness I had red capsicum, basil and celery. What more could I have ask for? Feeling so happy and blessed!!

Roasted Corn and Sweet Pepper Soup (Roasted Sweet Corn and Red Capsicum Soup) is bright and fresh and can be made year-round. Everyone will love this delicious and nourishing soup. Serve it with garlic bread or any other bread you like and you will not need anything more to fill you up.

Ingredients to make this Roasted Corn and Sweet Pepper Soup

Corn: Try using fresh corn on cobs if available, or else use frozen corn.
Pepper: Use red capsicum only as this adds flavour and colour to the soup.
Onions and Garlic: Regular ones are good enough.
Fresh Herbs: Any combination of fresh green herbs works well. Use Basil, Celery, Parsley, Coriander. Try to use fresh and organic greens.
Vegetable Broth: I like to use home made broth. If it is too much of a work then use store bought ones.
Coconut milk: I use canned full fat coconut milk but you can also use a light version (this would make the soup less creamy)
Smoked paprika: This will add a big boost of smoky flavour.
Spices: Black or white pepper, Cayenne pepper, cumin, salt.
Optional Toppings: This soup is even better when garnished with lots of toppings. It will not only add texture, but makes it more appetizing too.

This soup looks great with ingredients of green color. I garnished with fresh parsley. Save some roasted corn kernels for the topping. I love smoked paprika, so sprinkled on top with a slice of pickled red jalapeno. To add colour you can drizzle some coconut milk. And to make this soup more filling one can add homemade croutons.

Try this absolutely irresistible hearty wholesome soup for a satisfying meal with your loved ones. This rustic soup will leave you asking for more!! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Corn Soup With Sautéed Mushrooms and Roasted Mexican Street Corn Salad. 

Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 35 minutes

Ingredients for Roasted Corn & Sweet Pepper Soup

2 sweet corn cobs
1 red capsicum
1 tablespoon olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1/4 cup basil / celery / parsley (or a mix)
3 cups vegetable broth
1/4 teaspoon pepper white / black
A pinch of smoked paprika / cayenne
A pinch of cumin (optional)
1/2 cup coconut milk / milk cream
Lemon wedges to serve

Directions for Roasted Corn and Sweet Pepper Soup

• Roast the corn on flame and remove the kernels by knife. Make a coarse puree of half of the kernels and keep aside.
• Roast the red capsicum on flame and wrap it in a moist kitchen towel for 5 minutes.  Now remove the charred skin. Now chop the peppers.
• Heat oil in a pot; add the garlic, onions, and sauté till it is translucent.
• Add the chopped potatoes (if using) and sauté for 2 to 3 minutes.
• Add the corn kernels to the pot and sauté.
• Add the peppers and pureed corn. Now pour the vegetable stock.  Let it boil till the potato is cooked.
• Add salt, pepper, paprika and cumin.
• Now pour in 1 cup of coconut milk.
• Add coriander leaves and boil for two minutes. Switch off the heat.
• Add lemon juice just before serving.
• Enjoy!