Spicy Roasted Corn Soup with Bell Pepper and Tomatoes

by Kirsten on August 23, 2012 · 11 comments

in Main Dishes, Misc. Savory Dishes, Soups, Soups & Salads

Today I am heading off to Portland, Oregon to the  International Food Blogger Conference. This will be my very first Foodie conference and I am super excited. Interesting workshops, great food, and fun company that share my food obsession, sounds perfect to me!

Mr. Rockies will be home to hold down the fort. He has been looking after our kids all by himself since they were babies to allow me to travel back home to Germany. Time allowing I am trying to  help out in preparing a few meals ahead like this spicy roasted corn soup with bell pepper and tomatoes. It is made with all  fresh vegetables which can be found at any of our outdoor markets here in Colorado at the moment.  The veggies get roasted to enhance their flavors and the soup receives an extra spicy kick through the usage of chipotle chili. This is your ultimate farm to table summer soup. Enjoy!


Spicy Roasted Corn Soup with Bell Pepper and Tomatoes
5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 ripe but firm tomatoes
  • Kernels from 6 ears of fresh corn (about 3 cups), make sure it is USDA Organic and NON-GMO!
  • 2 red bell peppers
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • About 2½ cups low-sodium chicken broth, plus more as needed
  • 1 tsp. chipotle chili powder
  • 1 Tbs. salt, more to taste
  • 1 cup heavy cream
  • Sliced avocado for garnish
  • Extra-virgin olive oil for drizzling
  • Paprika for garnish
  1. Heat your oven to 400 F Convection.
  2. Place the tomatoes on a baking dish and roast in the oven for about twenty minutes. Set aside to cool. Remove skin from tomatoes.
  3. Place corn, onions and garlic on a large baking sheet, drizzle with oil and season with some salt. Roast on the oven for about 30 minutes or until the edges of the kernels start browning slightly.
  4. In the meantime roast the bell pepper. This is best done over a gas flame. Roast the bell pepper until all of the skin is blackened. Place the peppers in a paper back and seal it. Let sit for about 15 minutes. Remove skin, stems, and cut in smaller pieces.
  5. Place all the veggies (reserve some corn for garnish) with the broth in a bigger soup pot. Bring to a boil and simmer the veggies until cooked through, about 20 minutes.
  6. Puree the soup with a stick blender until smooth. Add cream and season with salt and chipotle pepper to your liking.
  7. Serve garnished with corn and avocados.
Add more stock for a thinner soup. I used only ½ cup of cream.


Adapted from This is a Cookbook, by Max Sussman and Eli Sussman

Related Posts Plugin for WordPress, Blogger...


Sandra September 4, 2012 at 8:46 am

Das sieht ja mega lecker und gesund aus! 🙂

kitchenroach September 1, 2012 at 10:01 pm

how was Portland? bin schon gespannt, was du ueber die konferenz berichtest. conference next year is in Seattle, thinking about attending it.

Lemon August 31, 2012 at 2:44 am

Wow, this soup looks so good. Here in Germany it seems like the summer is over (at least today it’s freezing cold and raining all day). So I have to think now of autumn recipes, and, no autumn without soup. The international food blogger conference sounds so interesting. I’d like to read more on it on your blog. I’ve been to Portland some years ago and really enjoyed that lively town.

rebecca August 26, 2012 at 9:15 pm

wow love this soup have a fun time at the conference

Jenny @ Ichigo Shortcake August 26, 2012 at 8:54 am

I tried a soup similar to this one the other day and it was absolutely beautiful! Love Mexican flavours and the ingredients you put in sound so perfect together. 😀

Susan o August 23, 2012 at 4:20 pm

This soup looks and sounds delicious. I love using summer vegetables when they are at their peak. Enjoy your food blogging conference.

Cooking with Michele August 23, 2012 at 3:27 pm

That looks delicious! I forgot you were going to the conference – I’m jealous! Have a great trip and maybe we can get together when you return so you can share.

Karen Harris August 23, 2012 at 9:25 am

You two have a great time and bring back lots of tales of your adventures. This soup looks delicious. I’m sure your family will enjoy every bit, thinking of you with every bite.

Kirsten August 23, 2012 at 11:35 am

Hi Karen, thanks I’ll have a great time and will tell you all about it. Sitting at the gate at the moment. Lea Ann didn’t come. Tell you later.

Susan August 23, 2012 at 7:51 am

What an inviting bowl of soup; our weather has definitely started to turn to autumn and soups will be on the menu. I’ll make the corn bread and be right over:-D

Mary August 23, 2012 at 7:50 am

OMGoodness, this soup looks amazing! I can imagine the favors with all those roasted veggies! Enjoy the conference, I can’t wait to hear about it!


Comments on this entry are closed.

Previous post:

Next post: