How many servings does this recipe make?

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

What ingredients do I need for Roasted Red Pepper Soup With Corn And Cilantro ?

You need 15 ingredients. The key ingredients include: 5 large red peppers, washed, cut in half and de-seeded, 4 large heirloom tomatoes, washed, cored and quartered, 8 large garlic cloves, still in their skins, 3 large shallots, peeled and halved, and more.

Is Roasted Red Pepper Soup With Corn And Cilantro suitable as soups & stews?

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

How do I store leftover Roasted Red Pepper Soup With Corn And Cilantro ?

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

Roasted Red Pepper Soup With Corn And Cilantro

Name: Roasted Red Pepper Soup With Corn And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large red peppers, washed, cut in half and de-seeded; 4 large heirloom tomatoes, washed, cored and quartered; 8 large garlic cloves, still in their skins; 3 large shallots, peeled and halved; 2 1/2 cups low sodium chicken stock, plus more if needed; 1/4 teaspoon pimenton (smoked paprika); 1 small bunch fresh cilantro, well washed and spun dry; 1 splash sherry vinegar; 2 small ears sweet corn, cut from the cob; 2 teaspoons fresh thyme leaves, finely minced; 1/2 shallot, finely minced; 1 tablespoon butter; 1/4 cup crumbled feta cheese; EVOO (Extra Virgin Olive Oil); Kosher salt and black pepper to taste

Warm up with this hearty Roasted Red Pepper Soup With Corn And Cilantro recipe. Made with red peppers, heirloom tomatoes, garlic and shallots. Easy step…

This Roasted Red Pepper Soup With Corn And Cilantro relies on simple, everyday ingredients such as pimenton (smoked paprika), splash sherry vinegar, shallot, finely minced and butter. It comes together quickly and makes 4 servings, at about 692 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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Roasted Red Pepper Soup With Corn And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

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