Description
A smoky and comforting roasted red pepper soup featuring tender grilled chicken and sweet corn. This hearty American soup combines the rich flavors of roasted peppers with a creamy texture, perfect for a satisfying meal any day.
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
Main Additions
- 2 cups cooked grilled chicken, sliced
- 1 cup corn kernels
- 1/2 cup heavy cream
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until they become soft and fragrant, about 5 minutes.
- Add roasted peppers and paprika: Stir in the chopped roasted red peppers along with 1 teaspoon paprika, mixing well to combine the flavors evenly.
- Simmer with broth: Pour in 3 cups of chicken broth and bring the mixture to a gentle simmer to meld the ingredients together.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy, ensuring a velvety texture.
- Add corn, chicken, and cream: Stir in 1 cup of corn kernels, 2 cups of sliced grilled chicken, and 1/2 cup heavy cream into the blended soup.
- Heat through: Cook the soup for an additional 5 to 7 minutes over medium heat until all ingredients are heated thoroughly.
- Season and serve: Season with salt and black pepper to taste, then ladle the warm soup into bowls and serve immediately.
Notes
- Roast fresh red peppers at home for a deeper, smoky flavor instead of using jarred ones.
- Add chili flakes or cayenne pepper for a spicy kick if desired.
- Garnish with fresh herbs like parsley or cilantro and a drizzle of extra cream for added richness and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
