This is another recipe that I've adapted from my good friend Chef Jules of the now sadly defunct Gourmet A Go-Go blog. I've made a few variations, but essentially followed his recipe. This soup would make a satisfying addition to any menu, no matter the season. It's light enough to be served in the summer, and spicy and warm enough to ease the winter chills.
If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed. If you want to roast your own red peppers — a fresh and excellent idea — you can find instructions complete with pictures here.
|Corn and Roasted Red Pepper Soup|
|Recipe by Lisa Turner|
Published on October 8, 2007
Sweet, spicy and vibrant warming soup with corn and roasted red peppers
Print this recipe