Bell Pepper & Roasted Corn Soup, with Cilantro-Lime Greek Yogurt

This fun soup is one of my favorite Bell Pepper Recipes.

It’s a a creative way to use up that fresh produce and tastes delicious.  

A colorful & flavorful soup that embarks the bold flavors of Bell Peppers! Great for entertaining; serve as an appetizer or as an entrée with Grilled Veggies, Chicken or Fish!

Ingredients: 

• 4 cups chopped Bell Peppers (I like to use a mix of Red and Orange Peppers)
• 1 cup frozen sweet White Corn
• 3 cups Fresh Corn, sliced off the cob
• 1 medium sweet Onion, chopped
• 3 cloves Garlic, chopped
• 8 cups Chicken Stock
• 1 cup Half & Half
• 3-4 tbsp Tomato Paste
• 4-6 tbsp Butter (for sautéing & rue)
• 1-2 tbsp Olive Oil
• ¼ cup All Purpose Flour
• Fresh Cilantro
• Greek Yogurt
• Lime Wedges
• S+P to taste

Directions: 

1. Sauté the Bell Peppers with 1 tbsp of Butter for about 10 minutes in a large sauté pan until soft. Set aside in a separate bowl.
2. Now add your Onions & Garlic to the pan and sauté in 1 tbsp of Butter until caramelized and brown. Be careful not to burn your garlic! Once browned, add them to your bowl of Bell Peppers and set aside.
3. Melt 4 tbsp of Butter under low heat in a large soup pot. Add the All Purpose Flour to the melted butter, whisk until combined. Presto, you’ve made Rue!
4. While whisking the Rue, add in your Tomato Paste and continue to stir constantly for 3-5 minutes.
5. Slowly start adding your Chicken Stock to the pot. With a wooden spoon, scrap the bottom of the pan and continue stirring to get all the Rue blended with the Chicken Stock. You will have some small chunks of Rue that won’t fully blend with the chicken stock but that’s ok.
6. Add your Peppers, Onions, Garlic and frozen Corn to your pot and bring to a low boil. Simmer for 10-15 minutes.
7. While your soup is simmering, roast your fresh Corn. Set your oven to 450. Mix your fresh Corn cornels with a little bit of Olive Oil, Salt & Pepper. Roast in the oven for 10 minutes, or until slightly brown and crunchy.
8. Take your pan off of the heat and let your soup cool for a few minutes. With an immersion blender, begin to puree everything in the soup pan. After everyone is pureed, stir in your Half & Half. Add Salt & Pepper to your preference.
9. To make your Cilantro-Lime Greek Yogurt, simply take 1 cup of Greek Yogurt, 2-3 tbsp chopped Cilantro and the juice of one Lime. Whisk together.
10. Serve your soup hot with a dollop of Cilantro-Lime Greek Yogurt, Lime Wedges and fresh Cilantro. Enjoy!

To Print: 

Bell Pepper & Roasted Corn Soup, with Cilantro-Lime Greek Yogurt

 

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Serves: 6

Ingredients

• 4 cups chopped Bell Peppers (I like to use a mix of Red and Orange Peppers)
• 1 cup frozen sweet White Corn
• 3 cups Fresh Corn, sliced off the cob
• 1 medium sweet Onion, chopped
• 3 cloves Garlic, chopped
• 8 cups Chicken Stock
• 1 cup Half & Half
• 3-4 tbsp Tomato Paste
• 4-6 tbsp Butter (for sautéing & rue)
• 1-2 tbsp Olive Oil
• ¼ cup All Purpose Flour
• Fresh Cilantro
• Greek Yogurt
• Lime Wedges
• S+P to taste

Instructions

1. Saute your Bell Peppers with 1 tbsp of Butter for about 10 minutes in a large sauté pan until soft. Set aside in a separate bowl.
2. Now add your Onions & Garlic to the pan and sauté in 1 tbsp of Butter until caramelized and brown. Be careful not to burn your garlic! Once browned, add them to your bowl of Bell Peppers and set aside.
3. Now it’s time to make your Rue. This will thicken your soup. Melt 4 tbsp of Butter under low heat in a large soup pot. Add your All Purpose Flour to the melted butter, whisk until combined. Presto, you’ve made Rue!
4. While whisking the Rue, add in your Tomato Paste and continue to stir constantly for 3-5 minutes.
5. Slowly start adding your Chicken Stock to the pot. With a wooden spoon, scrap the bottom of the pan and continue stirring to get all the Rue blended with the Chicken Stock. You will have some small chunks of Rue that won’t fully blend with the chicken stock but that’s ok.
6. Add your Peppers, Onions, Garlic and frozen Corn to your pot and bring to a low boil. Simmer for 10-15 minutes.
7. While your soup is simmering, roast your fresh Corn. Set your oven to 450. Mix your fresh Corn cornels with a little bit of Olive Oil, Salt & Pepper. Roast in the oven for 10 minutes, or until slightly brown and crunchy.
8. Take your pan off of the heat and let your soup cool for a few minutes. With an immersion blender, begin to puree everything in the soup pan. After everyone is pureed, stir in your Half & Half. Add Salt & Pepper to your preference.
9. To make your Cilantro-Lime Greek Yogurt, simply take 1 cup of Greek Yogurt, 2-3 tbsp chopped Cilantro and the juice of one Lime. Whisk together.
10. Serve your soup hot with a dollop of Cilantro-Lime Greek Yogurt, Lime Wedges and fresh Cilantro. Enjoy!

3.5.3228