There’s something magical about the natural sweetness of corn combined with the smoky, roasted flavor of red peppers. Roasted Corn and Red Pepper Soup with Smoked Paprika is a vibrant, comforting dish that captures the warmth of late summer and early autumn in every spoonful. It’s creamy yet light, sweet yet savory — and beautifully balanced with a subtle smokiness from paprika.

This soup is a celebration of simple ingredients elevated through roasting, blending, and seasoning. The result is a bowl full of flavor that’s both rustic and elegant — the kind of dish that feels at home on a cozy weekday night or a dinner party menu.

Why I Love This Recipe

I absolutely love this recipe because it’s bursting with layers of flavor. The sweetness of roasted corn pairs perfectly with the charred depth of red bell peppers, while the smoked paprika gives it a gentle warmth and complexity that makes it addictive. It’s creamy and rich without being heavy, making it suitable for every season.

It also reminds me of summer barbecues and cozy fireside dinners all at once — a rare combination that few dishes achieve. Plus, it’s easy to make, budget-friendly, and naturally gluten-free.

Why It’s a Must-Try Dish

This soup is a must-try because:

• It’s vibrantly flavorful — roasted vegetables create incredible depth.
• It’s nutrient-packed, full of fiber, antioxidants, and vitamins.
• It’s versatile — serve it hot, warm, or even chilled as a summer soup.
• It’s perfectly spiced with just the right touch of smoky paprika.

Once you try it, you’ll be amazed at how something so simple can taste so sophisticated!

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6
• Calories: Approximately 230 kcal per serving
• Course: Soup / Appetizer
• Cuisine: Modern American / Fusion

Ingredients

For the Soup:

• 3 cups fresh or frozen corn kernels (about 4 ears fresh corn)
• 2 large red bell peppers, halved and deseeded
• 1 medium onion, roughly chopped
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (plus extra for garnish)
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut milk (optional for creaminess)
• 1 tablespoon butter (optional, for richness)
• Juice of ½ lemon (to brighten flavor)

For Garnish:

• A drizzle of cream or olive oil
• A sprinkle of smoked paprika
• Fresh cilantro, parsley, or chives
• Roasted corn kernels for texture

Cooking Directions

Step-by-Step Preparation Method

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Prepare the Vegetables
Place the corn, red bell peppers (cut side down), onion, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss lightly.

Step 3: Roast Until Charred and Tender
Roast for 25–30 minutes, turning once halfway through. The peppers should be slightly blistered, and the corn should be golden and aromatic.

Step 4: Steam and Peel the Peppers
Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes. This allows the skins to loosen. Peel off the skins and discard.

Step 5: Blend the Base
Squeeze the roasted garlic from its skin. In a blender or using an immersion blender, combine the roasted vegetables, smoked paprika, and 3 cups of the broth. Blend until smooth.

Step 6: Simmer and Season
Pour the blended soup into a pot and bring it to a gentle simmer. Add the remaining broth, butter, and cream (if using). Stir and cook for 10 minutes over low heat.

Step 7: Adjust the Flavor
Add lemon juice to brighten the flavors, then taste and adjust seasoning with salt, pepper, or more paprika as needed.

Step 8: Serve and Garnish
Ladle the soup into bowls. Garnish with a swirl of cream, roasted corn, herbs, and a light dusting of smoked paprika.

How to Serve

Serve this soup hot as a starter or a light main course.
Pair it with:

• Crusty artisan bread or garlic toast
• A simple green salad with lemon vinaigrette
• Grilled cheese or avocado toast for a satisfying meal

For a summery twist, serve it chilled with extra roasted corn on top!

Recipe Tips

• Roast deeply: The more caramelized the veggies, the richer the flavor.
• Balance sweetness: A squeeze of lemon or a splash of vinegar keeps the soup from being too sweet.
• Adjust texture: Add more broth for a thinner soup, or reduce it for a thicker consistency.
• Smoked paprika is key: Don’t skip it — it’s what makes the soup truly special!

Recipe Variations

1. Spicy Southwest Version:
   Add a chopped jalapeño before roasting and top with crushed tortilla chips.
2. Cream-Free Version:
   Skip the cream entirely and blend with an extra roasted red pepper for natural creaminess.
3. Curried Corn Soup:
   Replace paprika with 1 teaspoon curry powder for an Indian-inspired twist.
4. Seafood Corn Soup:
   Add cooked shrimp or crab meat to the finished soup for a hearty main course.
5. Cheesy Touch:
   Stir in a handful of shredded cheddar or parmesan before serving for richness.

Freezing and Storage

• Refrigeration: Store in an airtight container for 3–4 days in the fridge.
• Freezing: Freeze in portions for up to 3 months.
• Reheating: Thaw overnight and reheat on low heat. Add a splash of broth or water to restore texture.

Note: If using cream, add it after thawing to prevent curdling.

Special Equipment Needed

• Baking sheet
• Blender or immersion blender
• Soup pot
• Parchment paper
• Ladle for serving

Frequently Asked Questions (FAQ)

Q1: Can I use canned corn?
Yes, but for best flavor, roast it under the broiler for a few minutes to mimic that smoky char.

Q2: What can I use instead of smoked paprika?
Regular paprika works, but for depth, add a small pinch of cumin or chipotle powder.

Q3: Is this soup vegan?
Yes, simply use vegetable broth and coconut milk instead of cream and butter.

Q4: Can I make it thicker?
Yes! Add one boiled potato or a small amount of soaked cashews before blending.

Q5: Can I serve it cold?
Absolutely. This soup tastes fantastic chilled, especially in warmer months.

Conclusion

Roasted Corn and Red Pepper Soup with Smoked Paprika is the definition of comfort and flavor harmony. The sweetness of corn, the smokiness of paprika, and the rich depth of roasted peppers make it both luxurious and down-to-earth. It’s a soup that looks beautiful, tastes gourmet, and nourishes your body and soul.

Whether you serve it as an appetizer for guests or enjoy it on a quiet evening with crusty bread, this dish will bring warmth, color, and pure joy to your table.