Description
A smoky and comforting roasted red pepper soup with tender grilled chicken and sweet corn, perfect for a hearty and flavorful meal.
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 and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3-4 minutes.
- Add Roasted Red Peppers and Spices: Stir in the chopped roasted red peppers and paprika, mixing to combine the flavors.
- Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and velvety.
- Add Corn, Chicken, and Cream: Stir in the corn kernels, sliced grilled chicken, and heavy cream to enrich and add texture to the soup.
- Heat Through: Cook the soup for an additional 5 to 7 minutes, ensuring everything is heated through but not boiling to preserve the cream’s texture.
- Season and Serve: Season the soup with salt and black pepper according to taste. Serve warm, optionally garnished with herbs or a swirl of cream.
Notes
- Roast fresh red peppers yourself for a deeper, smoky flavor instead of using jarred.
- Add chili flakes or cayenne pepper to give the soup a spicy kick.
- Garnish with fresh herbs like parsley or cilantro, or an extra drizzle of cream for presentation and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
