Corn and Red Pepper Soup

Warm up your day with a bowl of vibrant and velvety Corn and Red Pepper Soup, a comforting blend of sweetness and spice that's loaded with fresh, wholesome ingredients. This recipe features the natural sweetness of fresh corn kernels and roasted red bell peppers, complemented by aromatic yellow onion, garlic, and a touch of earthy spices like cumin and paprika. Simmered in a savory vegetable stock and finished with a splash of creamy richness from heavy cream or coconut milk, this soup delivers both flavor and heartiness in every spoonful. Whether you're looking for a cozy starter or a light main course, this quick and easy soup—ready in just 45 minutes—offers a delightful balance of creaminess and zesty heat. Serve it warm, garnished with fresh cilantro for an extra burst of freshness, and watch it become a family favorite. Perfect for weeknight dinners or casual entertaining, this recipe is as nourishing as it is flavorful.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups fresh corn kernels (from about 4 ears of corn)
• 2 medium red bell peppers, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 0.5 cups heavy cream or coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes until translucent.

Step 3

Stir in the garlic, red bell peppers, cumin, and paprika. Cook for another 3-4 minutes until the peppers begin to soften.

Step 4

Add the fresh corn kernels and stir to combine.

Step 5

Pour in the vegetable stock, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes.

Step 6

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.

Step 7

Return the soup to low heat and stir in the heavy cream or coconut milk. Season with salt and black pepper to taste.

Step 8

Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve warm.

Nutrition Facts

Serving size	(1993.1g)

Amount per serving	% Daily Value*
Calories	1626.5

Total Fat 87.0g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 134.1mg	0%
Sodium 4747.7mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 33.8g	0%
Total Sugars 70.6g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 307.8mg	0%
Iron 11.1mg	0%
Potassium 3981.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 9.6%

Carbs: 44.9%