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Roasted Pepper And Corn Soup

Roasted bell pepper and corn soup: chunky and spicy... This soup is so sweet and hearty you will wish you made much more of it!

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories per serving 149 kcal

Ingredients

  • 2 red bell peppers
  • 4 tbsp canned chopped tomatoes
  • 7 oz canned sweet corn (200 g), drained weight
  • 3 cups chicken or vegetable stock (720 ml warm)
  • 1 large onion
  • 4 large garlic cloves
  • 1 tbsp cumin seeds
  • 1 tbsp ground chipotle
  • 2 tbsp olive oil
  • hot chili sauce
  • salt

Instructions

  1. Clean and trim the bell peppers. Chop the up into bite-size pieces. Peel and chop up the garlic and the onion. Then transfer the bell pepper, onion and garlic to a large mixing bowl and add the drained corn. Sprinkle the vegetables with a pinch of salt, half of the chipotle powder, the olive oil and the cumin seeds.

  2. Stir well and pour the vegetables onto a baking tray lined with tinfoil. Divide them over the tray until spread out evenly.
  3. Then grill the vegetables under a hot grill for 10 minutes until they start to blacken a little. Keep an eye on them ’cause it goes fast! You don’t want to char them, just give the vegetables a little smoky touch to flavor the soup with.
  4. Once that is done, then remove the vegetables from the oven and pour them in a high pan. Add the warm stock and the canned chopped tomatoes.
  5. Place the soup over medium heat until boiling. Cook for 10 minutes. Check the seasoning and add extra salt, the rest of the chipotle powder and some hot chili sauce to taste if you like.
  6. Then scoop the pepper and corn soup into bowls. Garnish with a spoonful or sour cream, some chopped guacamole and fresh cilantro or mint. Serve piping hot.