Corn and Roasted Sweet Red Pepper Soup (Sopa de Elote con Pimientos)

This corn and roasted sweet red pepper soup is a delicious and comforting combination of flavors. 

This corn and roasted red pepper soup, or sopa de elote con pimientos, with just six ingredients (plus salt and pepper), is easy to make and ready to serve in less than 30 minutes. 

It's a simple silky and creamy soup, and it's perfect for a soup and sandwich lunch, or as an appetizer for dinner. 

 Ingredients You Need to Make This Soup:

White or yellow onion, chopped. 

Butter, salt, and pepper. 

Cooked corn from about 3 ears. I microwaved the corn to cook it, but you could roast it for even more flavor. You could also use frozen corn kernels. 

Meat stock, either chicken or beef (I used beef). 

Roasted sweet red peppers. I used a 16 ounce jar of Mezzetta roasted red peppers. You could also roast and peel your own red peppers if you prefer. 

Heavy cream. 

Smoked or sweet paprika for garnish. 

How to Make this Soup:

First, sauté the chopped onion in the butter in a 4-quart saucepan until it is transluscent but not brown. 

Next, add the onion, the corn kernels, and roasted peppers, along with a cup of the broth to your blender and blend until puréed. You may have to work in batches depending on the size of your blender. 

After that, add everything back into the pan with the rest of the stock, season with salt and pepper, and simmer the mixture for five minutes. 

Finally, add the cream and just heat through without letting it boil. Serve with a sprinkle of paprika. 

Sopa de Elote con Pimientos Recipe Variations:

You could stir in additional ingredients such as cooked spinach, cooked rice, cooked fideo, roasted corn kernels, or even cooked shrimp to the finished soup. 

For a spicier soup, add some minced jalapeño to the onions. 

You could also garnish this soup with a little crema or sour cream along with the paprika. 

I actually heated up some with leftover seafood salad with mahi mahi and shrimp and it was delicious! With only two of us, we do a lot of repurposing of leftovers! 

Welcome to this month's Soup Saturday Swappers! The theme this month is peppers, spicy or sweet. Be sure to check out everyone's recipes using peppers!

• Corn and Roasted Sweet Red Pepper Soup from Karen’s Kitchen Stories
• Fiery Pepper Soup from Magical Ingredients
• Instant Pot Stuffed Pepper Soup from A Day in the Life on the Farm
• Broccoli Rasam/Broccoli Soup from Sneha’s Recipe

Corn and Roasted Sweet Red Pepper Soup (Sopa de Elote con Pimientos)

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This corn and roasted sweet red pepper soup is a delicious and comforting combination of flavors.

Ingredients

• 1 yellow onion, diced
• 2 tablespoons butter
• 2 cups cooked corn
• 16 ounce jar roasted sweet red peppers, drained
• 4 cups beef or chicken stock
• 1/2 teaspoon salt and pepper, and more to taste
• 3/4 cup heavy cream
• Paprika

Instructions

1. Sauté the onion in the butter in a 4-quart sauce pan over medium low until the onions are transluscent but not browned.
2. Place the onions, corn, and peppers into a blender along with one cup of the stock and blend until smooth. Pour the mixture back into the saucepan and add the salt, pepper, and rest of the stock to the pan. Bring to a boil, reduce the heat, and let simmer for 5 minutes.
3. Whisk in the cream and cook without bringing to a boil to heat through. Adjust the salt and pepper as needed.
4. Serve, garnished with a sprinkle of paprika.

Nutrition Facts

Calories

269.41

Fat (grams)

17.51

Sat. Fat (grams)

9.91

Carbs (grams)

23.72

Fiber (grams)

3.25

Net carbs

20.46

Sugar (grams)

9.72

Protein (grams)

7.66

Sodium (milligrams)

465.12

Cholesterol (grams)

48.45

https://www.karenskitchenstories.com/2022/08/corn-and-roasted-sweet-red-pepper-soup.html

Karen's Kitchen Stories

Peppers, corn

Soup

Mexican

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