Sweet Corn and Red Pepper Soup Recipe

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Photo by Matthew T. Stallbaumer
This winter soup features sweet corn, red peppers, cashews, and more.
20 minutes COOK TIME
Six servings SERVINGS

Ingredients

  • 7 cups vegetable or chicken stock
  • 8 ears fresh corn on the cob, shucked
  • 1 medium carrot, grated
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup green pepper, diced
  • 2 tbsp vegetable or organic canola oil
  • 2/3 cup raw cashews
  • 1/2 cup dry sherry
  • Sea salt and freshly ground pepper, to taste
  • 1 medium red bell pepper, finely diced
  • Fresh parsley or cilantro, minced

Directions

  • In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5 minutes.
  • Remove corn and set aside to cool. Cut kernels off cobs. Then use the back of your knife to scrape the “milk” off the cobs into the stock.
  • In a skillet, sauté carrot, onion, garlic and green pepper in the oil until soft.
  • Blend corn kernels, cashews and sherry in a food processor with enough stock to help purée the mixture. (For more texture, save some ingredients from the food processor, and add directly to stock.)
  • Add purée to soup pot, and bring to simmer. Season with salt and pepper. Serve garnished with red pepper and parsley.
    Read more about cold weather soup recipes: Warming Winter Soups.
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Sweet Corn and Red Pepper Soup Recipe

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