Description
A smoky and comforting roasted red pepper soup featuring tender grilled chicken and sweet corn. This hearty American soup combines roasted red peppers, sautéed onions and garlic, chicken broth, and cream for a rich, flavorful meal that’s perfect for any occasion.
Ingredients
Soup Base
- 3 roasted red peppers, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 teaspoon paprika
- Salt and black pepper to taste
Add-ins
- 2 cups cooked grilled chicken, sliced
- 1 cup corn kernels
- 1/2 cup heavy cream
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat, ensuring the oil is hot enough to gently sauté the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until softened and fragrant, about 5 minutes, stirring occasionally to avoid burning.
- Add roasted peppers and paprika: Stir in the chopped roasted red peppers along with the paprika, cooking for an additional 2 minutes to release their flavors.
- Add broth and simmer: Pour in the chicken broth, bring the mixture to a simmer, and let it cook for about 10 minutes to allow the flavors to meld.
- Blend the soup: Using an immersion blender, carefully blend the soup right in the pot until completely smooth and creamy.
- Add chicken, corn, and cream: Stir in the sliced grilled chicken, corn kernels, and heavy cream. Cook the soup for another 5 to 7 minutes over medium heat until everything is heated through.
- Season and serve: Season with salt and freshly ground black pepper to taste. Serve warm, garnished with fresh herbs or additional cream if desired.
Notes
- Roast fresh peppers yourself to achieve a deeper, smokier flavor.
- For a spicy kick, add chili flakes when sautéing the onions and garlic.
- Garnish with fresh herbs like parsley or cilantro, or swirl in extra cream for richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
