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Roasted Corn and Red Pepper Soup with Smoked Paprika

Elina James
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.