Fresh corn and red pepper soup

    40 min

    A smooth summer soup made with fresh sweetcorn, roasted red pepper and basil. I like to add a swirl of harissa oil in this dish, but it is optional.


    Washington, United States
    5 people made this

    Serves: 4 

    • 4 ears of corn, husk and silk removed
    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 1 small carrot, chopped
    • 1 small celery stalk, chopped
    • 1 roasted red pepper from a jar, chopped
    • fresh basil leaves to taste
    • harissa oil to serve (optional)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cut the corn off the cob and place it in a large bowl; transfer about 75g of the corn into a cup and set aside for adding to the soup after it has been pureed.
    2. Heat oil in a saucepan over medium heat; add onion and cook until softened. Add the carrots and celery; continue to cook for another 5 minutes. Add the corn and red pepper and pour in enough water to cover the vegetables.
    3. Bring to the boil; reduce the heat and let it simmer for 15 minutes.
    4. Blend the soup until smooth in a blender or food processor; transfer back into the pot and stir in reserved sweetcorn.
    5. Serve the soup drizzled with harissa oil and fresh basil leaves.

    Red pepper

    You can use homemade roasted red peppers if you prefer but best to peel them before using in this soup.

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