Roasted Red Pepper Soup with Corn and Cilantro

By • September 1, 2010 • 62 Comments

1,570 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a variation on a red pepper / tomato sauce that I've tossed with pasta for years. Our corn is so good right now that I couldn't resist, and thyme and cilantro from the garden rounded out the dish. My first thought was to grate a little ricotta salata over the top, but the feta is a nice stand-in. - Oui, ChefOui, Chef

Food52 Review: If you took all of the ingredients in this soup, threw them into a pot and cooked them together, you'd end up with a pretty delicious result. But Oui, Chef takes the soup to a new flavor planet by enhancing each component. He roasts the tomatoes, peppers, shallots and garlic until they're smoky and charred. He toasts the corn in a pan with thyme and wraps it with butter. And he brightens a cilantro oil with splashes of sherry vinegar. By the time you're done and have all the parts assembled beautifully in a bowl, you have a dinner party star and a soup that you'll want to savor the next day for lunch. - A&MA&M

Serves 6

  • 5 large red peppers, washed, cut in half and de-seeded?
  • 4 large heirloom tomatoes, washed, cored and quartered?
  • 8 large garlic cloves, still in their skins?
  • 3 large shallots, peeled and halved
  • 2 1/2 cups low sodium chicken stock, plus more if needed
  • 1/4 teaspoon pimenton (smoked paprika)
  • 1 small bunch fresh cilantro, well washed and spun dry
  • 1 splash sherry vinegar
  • 2 small ears sweet corn, cut from the cob
  • 2 teaspoons fresh thyme leaves, finely minced
  • 1/2 shallot, finely minced
  • 1 tablespoon butter
  • 1/4 cup crumbled feta cheese
  • EVOO
  • Kosher salt and black pepper to taste
  1. Preheat oven to 425?
  2. Toss the pepper halves, tomato quarters, halved shallots and garlic cloves in a large bowl, drizzle with olive oil, season with salt and pepper and toss with your hands to coat. Place them all in a single layer, skin side up in a large roasting pan.
  3. Place the pan in the oven and roast for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the shallots and garlic at this point, if they are nice and soft, remove from the pan and reserve, if not, you can keep them in the pan for the final 15 minutes of cooking.
  4. At the one hour mark, remove the pan, peel the charred skin from the tomatoes and peppers, and squeeze the garlic cloves from their skins. Place the skinned tomatoes, peppers, garlic and shallots in a medium pot with the pimenton and chicken stock, bring to a boil, then lower the heat to medium and cook, uncovered, for about 15 minutes.
  5. Working in batches, puree the soup in a blender and place in a clean pan, check for seasoning and keep warm.
  6. Bring a pot of salted water to a boil, toss in the cilantro and blanch for about 30 seconds. Pull from the pot with a slotted spoon and shock in ice water. When cooled, pour through a strainer to catch the cilantro, and pressing with the palm of your hand, wring as much of the water free as you can. Finely chop the herb, then toss into a bowl with enough EVOO to maker a spoonable cilantro oil, add a splash of sherry vinegar, and salt and pepper to taste. Reserve.
  7. Preheat a skillet over a medium flame, and when hot add a splash of olive oil and the minced shallot. Cook until the shallot starts to take on some color, then add the corn kernels, some salt and pepper, and the fresh thyme. Cook for 2 minutes, toss in the butter, and when it melts, remove from the heat and transfer to a bowl.
  8. To serve, place a small pile of the corn in the center of a warmed soup bowl, pour the soup around, drizzle with some cilantro oil, and finally, sprinkle with a little crumbled feta.
Jump to Comments (62)

Tags: corn, red pepper, savory, serves a crowd, Summer

Comments (62) Questions (1)

Default-small
Default-small
Default-small

about 1 month ago Heather

So fabulous. I kept thinking I'd like it to have cream while I was making it (probably because many roasted red bell pepper soups I have made in the past did). So glad I held back....the purity of the veggies meets the creamy tang of feta BETTER than adding cream by far....then the crunch of perfect, out of the garden corn....and ahhhh. My husband had two bowls. I will be making it again while corn is ripening (in Maine; late season). I didn't really like the way my cilantro oil turned out and the soup was so stupendous without, I don't think I'll try it again next time. Thank you for such an enjoyable recipe. So fun to put so many veggies together to such a delicious purpose.

Default-small

5 months ago AlainaMK

This soup is absolutely fantastic! I made it last night and am eating it again for lunch, and boy is it good. The feta, corn and cilantro oil really bring it to a whole other level. The flavor is so unexpectedly delicious. Thank you, thank you!

Steve_dunn02

5 months ago Oui, Chef

So glad you like it....thanks for letting me know!

Artdecowoman-main_full_green

9 months ago QueenOfGreen

This was my lunch today - thank you, Oui, Chef!

Default-small

about 1 year ago simplyrenee

wonderful flavor.....thank you! usually soup take some time to meld and taste "finished." this was instantly intense and tasty!

Steve_dunn02

about 1 year ago Oui, Chef

Thanks for reminding me of this dish, I need to make it again soon!

Default-small

over 2 years ago Green Rider

Thank you for the lovely soup recipe. I have made it several times for informal dinners with friends. Tonight I am making a double batch, and instead of the cilantro oil I will be trying a fresh basil oil instead--my garden is lush with large and beautiful basil plants--I hope it will be just as delicious!

Steve_dunn02

over 2 years ago Oui, Chef

So glad you like it, thanks for letting me know. Now that corn is back in season, I'll be making it again soon.

Default-small

over 2 years ago Trekcustom

I'm headed to the produce stand today!!!!!!! Not only does this sound and look incredible but it is loaded with vitamins and potassium .... for us diabetics that's awesome, thank you

Epietzsch

over 2 years ago borntobeworn

The grocery had 10 red peppers for $10 so I made a double batch of this today! Love this recipe -- it really is the best soup ever!

Default-small

almost 3 years ago The Mary-anne

This is a great recipe but very time intensive. I ended up cutting corners at the end with guests arriving and still unshowered. Still very good!

Default-small

about 3 years ago Lindsay Hack

Delicious! I was skeptical about the corn, but it adds a wonderful sweetness and crunch to the soup! Now I'm just wondering.....how'd you make your pasta sauce?

Default-small

about 3 years ago zyncooks

This was so good. The corn was spectacular. I skipped some steps in preparing the cilantro oil and simply simmered a bunch of cilantro in about 1/2 cup olive oil and then let it set for a few hours. It was great. There was plenty for our four and about two servings leftover that I am right now enjoying. Cheers!

Steve_dunn02

about 3 years ago Oui, Chef

Awesome, glad it worked for you! - S

Default-small

about 3 years ago heidik

Absolutely delicious. Time consuming but worth it. Every element is crucial from the cilantro oil down to the shaved corn. However 6 portions? I think not. Maybe 3 medium sized or 4 very small portions at best.

Steve_dunn02

about 3 years ago Oui, Chef

Hmmm....glad you like it, and I'll be sure to re-check the yield the next time I make it. Thanks for the note.

Dscn1164_2

over 3 years ago TaraT

It's roasting hot here in the midwest, but the beautiful corn and tomatoes at the market this morning have me convinced it's worth it to turn the oven on to make this soup! Love it!

Steve_dunn02

about 3 years ago Oui, Chef

Now that its cooling here in the Northeast, and tomatoes and corn are still abundant, I'm making more of this myself.

Default-small

over 3 years ago eatatvino

This was a big hit at home when I made it last week. Roasting the vegetables certainly brings a different dimension to this recipe :-)

Steve_dunn02

about 3 years ago Oui, Chef

Glad you liked it, thanks for letting me know.

Default-small

over 3 years ago cstordy

Brilliant recipe. I am inclined to think it would also be good served chilled. Oui?

Default-small

over 3 years ago cstordy

I did serve it chilled to rave reviews. Try it less the garnish in a glass with Vodka over rocks with a twist, that works also :)) seriously!

Steve_dunn02

over 3 years ago Oui, Chef

Oohhh...I like the way you think my friend, especially the rocks with a twist version....nice! - S

Ry_400

almost 4 years ago melissav

I know a dish is a keeper when my husband tells me that I need to make it for his parents when they come for a visit. He wasn't more than two bites in when he uttered those very words. The soup was delicious and will definitely be repeated!

Steve_dunn02

almost 4 years ago Oui, Chef

Passed the in-law hurdle, huh? Awesome! Thanks for your lovely comment, and I'm so pleased you both liked the soup. - S

Default-small

almost 4 years ago vansuze

what is EVOO?

Steve_dunn02

almost 4 years ago Oui, Chef

EVOO stands for Extra Virgin Olive Oil. It's great if you have it, if not, regular olive oil will do. - S

Default-small

about 4 years ago revans

This is the absolute best soup I have ever tasted. I felt like a star chef when I served it last night :-). It is worth the separate steps.

Stringio

about 4 years ago traveling.ania

Oh my God. It's more than divine. It's a pure culinary orgasm.

Default-small

about 4 years ago veronique

This soup is divine. It's important to balance the contrasting flavors of the cilantro and feta.Too much of either takes away from the pepper/tomatoe base. I also plan to try ricotta.

Default-small

about 4 years ago Nix

chef...fantastic dish!! i just made it with local tomatoes, peppers corn and cilantro an dloving it!!!!!