Roasted Red Pepper, Corn, and Tomato Soup

Happy April Fools Day!  I hope no one got pranked too bad.  Honestly, I usually don’t observe or even remember this holiday.  Everyone can tell when I’m lying and I’m the most gullible person in the world.  In a few years when Carly is older I’ll probably do a few of the cute little tricks you see on Pinterest but until then I’ll opt out.

My husband got the best April Fools trick done on him today.  He went to school for a mandatory lecture and when class was supposed to start all the students were told they were being given the day off and were going to play laser tag!  How awesome is that!?   Now that is the kind of prank I like!  Not mean ones where someone someone messes with your shampoo or puts saran wrap on the toilet seat  (No, I haven’t experienced those. Thank goodness!).

Roasted red pepper, corn, and tomato soup

Well unfortunately we’re going to have some cold days again and it is supposed to snow.  Where are you summer?!?

The cold makes it a perfect day for this yummy soup though!  It’s a tomato soup on steroids with the added red pepper and corn PLUS the veggies are roasted giving it a smoky flavor.  Mmmmm.  Oh and I just need to mention that it has no added cream so it’s a pretty low fat soup.

Now, pureed soup sometimes seems like a lot of work but if you have an immersion hand blender they are a piece of cake!  Why?  You just sick the blender in the pot, turn it on, and go to town in less than a minute!

This is the  immersion hand blender I use.  You can use it for soups like this one and this, pureeing fruit as I did with the blackberry frosting, making your own re-fried beans, making baby food, and much more.   It’s way easier to clean than a big blender and is especially nice for blending hot things like soup (with a regular blender you have to puree the soup in batches and worry about venting the lid to let out the steam).

I just have a white one but on amazon you can cook in style and get this Cuisinart 2-Speed Immersion Hand Blender in any of these colors:  white, red, pink, brushed chrome, turquoise, chocolate cherry, iced blue mint, passion flower, pink champagne, sugared plum, and watermelon sorbet.  (Those colors sound delicious!)

Blend away!

Print Recipe

5 from 1 vote

Roasted Red Pepper, Corn, and Tomato Soup

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 4 -6

Author: Garnish and Glaze

Ingredients

• ▢ 1 pound package frozen sweet corn
• ▢ 4 cloves garlic, chopped
• ▢ 2 tablespoons oil
• ▢ 1 medium sweet onion, diced
• ▢ 1 8 ounce jar roasted red bell peppers, drained and diced
• ▢ 1 15 ounce can fire roasted tomatoes
• ▢ 4 cups chicken broth
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon Mrs. Dash Southwest chipotle powder
• ▢ 1/2 teaspoon salt
• ▢ 2 tablespoons fresh cilantro, chopped, for garnish

Instructions

• Preheat oven to 400 degrees F. Spread corn and garlic on a baking sheet, spray with canola (or vegetable) oil cooking spray and then sprinkle with fresh ground salt and pepper. Bake for 20 minutes.
• Meanwhile, heat oil in a large pot and cook onion over medium-high heat until tender. Add red pepper, tomatoes, broth, paprika, chipotle, and salt. Add corn and garlic to the pot once they are done roasting (reserve a few tablespoons roasted corn for garnish).
• Bring soup to a simmer, cover, and cook for 20 minutes.
• Blend soup with an immersion hand blender until smooth.
• Ladle soup into bowls and garnish with paprika or chipotle, corn, and cilantro.

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Recipe Source: Adapted from Our Best Bites (used frozen corn, canned tomatoes, adjusted a few ingredient amounts…)