Corn and Red Pepper Soup Recipe

Name: Corn and Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 cups chopped red bell peppers; 1 medium onion, thinly sliced; 1 (14 1/2 ounce) can chicken broth; 1 (10 ounce) packagefrozen kernel corn; ¾ teaspoon ground cumin; ½ cup sour cream; ¾ teaspoon salt; ½ teaspoon pepper; ¼ cup toasted pine nuts

Servings: persons

2 tablespoons butter
2 cups chopped red bell peppers
1 medium onion, thinly sliced
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) packagefrozen kernel corn
¾ teaspoon ground cumin
½ cup sour cream
¾ teaspoon salt
½ teaspoon pepper
¼ cup toasted pine nuts

1
In a 3-qt.
2
saucepan, cook bell pepper and onion in butter until tender.
3
Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
4
Cover pan and simmer 20 minutes.
5
Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
6
Stir in sour cream until smooth.
7
Add salt and pepper; check to taste.
8
Reheat if necessary and serve in bowls garnished with toasted pine nuts.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups chopped red bell peppers, 1 medium onion, thinly sliced, 1 (14 1/2 ounce) can chicken broth, and more.

Yes, Corn and Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Red Pepper Soup

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