Thursday, January 9

Roasted Corn & Sweet Pepper Soup


Comforting on a cold and snowy day, this soup is a perfect balance between sweet and savory. The subtle smokiness from the roasted vegetables adds the finishing touch to this simple soup.

Full time
Serves 4-6

You will need:

16 oz bag roasted frozen corn
1 small onion, finely chopped
1 sweet yellow pepper, chopped
1 sweet orange pepper, chopped
4 cup vegetable stock
2 tbsp olive oil
1 1/2 tsp minced garlic
1 tsp dried thyme
1 tsp smoked paprika
1 tsp salt
1/4 tsp crushed pepper flakes
1/4 tsp ground black pepper

Let us begin:

Rinse corn under cold water to make sure there is no additional ice.

In a medium to large soup pot heat olive oil over medium high heat.

Add in onions, peppers, and garlic for 5-8 minutes or until softened.

Add in stock, 1/2 tsp thyme, and paprika and bring to a boil.

Lower to simmer and cook for 10-15 minutes.

Carefully transfer half the soup base into a blender and puree 2-3 minutes or until smooth.

Pour pureed mixture into a smaller soup pot.

Repeat with remaining soup base.

Once all the soup base has been pureed, cook over medium low heat for 5-8 minutes. Stirring occasionally.

Add in remaining thyme, stirring well to incorporate.

Serve and cheers!