Odeon's Roast Red Pepper, Tomato and Corn Soup

Name: Odeon's Roast Red Pepper, Tomato and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 red bell peppers; 1 poblano chili; 8 large ripe tomatoes; 8 ears yellow corn; 2 medium onions, diced; 6 cloves garlic, peeled and crushed; 2 leeks, white part only, sliced fine and carefully washed; 1/2 cup extra-virgin olive oil; 1 jalapeno chili, seeded and sliced fine; 2 sprigs thyme; 2 cups chicken stock; 3 cups water; Coarse salt, freshly ground pep-per and Tobasco to taste; Milk for thinning if necessary

Servings: persons

7 red bell peppers
1 poblano chili
8 large ripe tomatoes
8 ears yellow corn
2 medium onions, diced
6 cloves garlic, peeled and crushed
2 leeks, white part only, sliced fine and carefully washed
1/2 cup extra-virgin olive oil
1 jalapeno chili, seeded and sliced fine
2 sprigs thyme
2 cups chicken stock
3 cups water
Coarse salt, freshly ground pep-per and Tobasco to taste
Milk for thinning if necessary

1
Char the red pepper and poblano chili over a gas flame.
2
Peel, seed and chop without rinsing.
3
Peel the tomatoes by dropping them in boiling water for 30 seconds.
4
Drain and remove the skins.
5
Chop the tomatoes, reserving the seeds and juice.
6
Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife.
7
Reserve the kernels and the cobs.
8
Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes).
9
Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco.
10
Simmer for one hour.
11
Remove and discard corn cobs and thyme.
12
Blend the remaining ingredients until smooth in a food processor.
13
Bring to simmer and season.
14
If necessary, thin the soup with a little milk.
15
Chill if serving cold.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 7 red bell peppers, 1 poblano chili, 8 large ripe tomatoes, 8 ears yellow corn, and more.

Yes, Odeon's Roast Red Pepper, Tomato and Corn 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.

That's it — enjoy your meal!