Roasted Corn and Pepper Soup

Roasted Corn and Pepper Soup

4.1 of 5 (114)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 77.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Roasted Corn and Pepper Soup calories by ingredient


This is a great recipe when the garden is overflowing. This is a great recipe when the garden is overflowing.
Number of Servings: 8


    4 ears yellow corn, shucked
    3 bell peppers, (red, orange or yellow), or
    1 jar roasted peppers packed in water
    5 Roma tomatoes, peeled, de-seeded and chopped, or 1 1/2 cups diced tomatoes, drained
    1 T olive oil
    1 large white or yellow onion, finely diced
    pinch red pepper
    1/4 t cumin, ground
    1/2 t dried thyme
    1/4 t black pepper
    16 oz vegetable broth, low sodium
    1 T chives, chopped (optional)


Any leftover soup can be used as a sauce to bake boneless chicken breasts. Garnish with parsley and sour cream, if desired.


Roast the corn and peppers over a grill set to medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel.

Allow the peppers to steam and the corn to cool for 10 minutes.

Using a knife and slicing away from you, remove the kernels from the cob. Remove the core and charred skin from the peppers and chop the flesh.

Heat a large stock pot or saucepan over medium heat. Add the oil and, once hot, add the onions. Cook the onions for 3-4 minutes. Add the remaining vegetables and spices. Cook for 2-3 minutes.

Slowly add the stock and simmer for 20 minutes.
Puree the soup with an immersion blender or in food processor.

Make eight one-cup servings.

Member Ratings For This Recipe

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    Very Good
    19 of 19 people found this review helpful
    Yummy! I saved a cup of the veggie mixure and added after pureeing the rest to add texture. - 10/10/09

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    18 of 18 people found this review helpful
    i used poblano peppers and it added an amazing kick! - 7/22/10

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    16 of 16 people found this review helpful
    I "cheated" and used a bag of frozen corn which I put under the broiler to get some charred flavor. I didn't have time to roast the peppers, so I cooked them in the olive oil with the onions. I also used cilantro instead of chives as a garnish...It would be really good with chicken and/or avocado. - 7/24/10

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    15 of 15 people found this review helpful
    So good!!! I used it as a sauce too over whole wheat egg noodles and some turkey meatballs. Amazing! - 11/8/09

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    12 of 17 people found this review helpful

    Can you eat Paprika? You could substitute that spice for the peppers and add some zuchini for added texture.
    - 10/6/09