Delicious Sweet Corn and Bell Pepper Soup Recipe

Craving a light yet satisfying dish? This Sweet Corn and Bell Pepper Soup is the perfect solution! It’s a delightful blend of fresh ingredients that showcases the vibrant flavors of summer. Plus, it’s an excellent option for anyone looking for vegetable & plant-based soups that are easy to prepare and packed with taste.

This soup is not just another recipe; it’s a celebration of seasonal produce. With every spoonful, you’ll experience the sweet crunch of corn paired with the subtle heat of bell peppers, creating a harmonious blend that dances on your palate. It’s both refreshing and hearty, making it ideal for a quick lunch or a cozy dinner.

Whether you’re entertaining guests or simply enjoying a quiet night in, this Sweet Corn and Bell Pepper Soup will impress. Ready in under an hour, it proves that healthy eating doesn’t have to be complicated or time-consuming.

The Perfect Sweet Corn and Bell Pepper Soup Recipe

A bowl of sweet corn and bell pepper soup, garnished with cilantro and surrounded by a slice of bread on a rustic table.

This Sweet Corn and Bell Pepper Soup is a bright, flavorful dish that combines the natural sweetness of corn with the mild heat of bell peppers. It’s creamy yet light, making it an enticing choice for both warm weather and cooler evenings.

Ingredients

4 cups fresh or frozen sweet corn
2 medium bell peppers (red or yellow), diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
Chopped cilantro or parsley for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
Add Peppers and Corn: Stir in the diced bell peppers and sweet corn, cooking for an additional 5 minutes until they start to soften.
Pour in Broth: Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender for a creamier texture.
Stir in Creaminess: Return the blended soup to the pot and stir in the coconut milk or heavy cream. Heat gently over low heat without boiling. Adjust seasoning with salt, pepper, and smoked paprika if using.
Serve: Ladle hot soup into bowls and garnish with chopped cilantro or parsley if desired. Enjoy with crusty bread or a fresh salad.