Roasted Red Pepper Soup with Corn and Feta

Need a gluten free and lacto ovo vegetarian soup? Roasted Red Pepper Soup with Corn and Feta could be a tremendous recipe to try. This recipe makes 4 servings with 363 calories, 8g of protein, and 21g of fat each. For $4.25 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A few people made this recipe, and 71 would say it hit the spot. A mixture of ears corn, vegetable broth, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Winter. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is excellent. Users who liked this recipe also liked Roasted Red Pepper Soup With Corn And Cilantro, Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream, and Roasted Red Pepper and Feta Rice.

Servings: 4

 

Ingredients:

3 ears sweet corn, husked and kernels cut off the cob

extra virgin olive oil, for drizzling

1/4 cup crumbled feta cheese

1 tsp fresh thyme leaves

8 large garlic cloves

4 large heirloom tomatoes, cored and quartered

kosher salt and freshly ground black pepper

5 large red bell peppers, halved, cored and seeded

4 large shallots, divided, 3 halved and 1 minced

1/4 tsp smoked paprika

1 tbsp unsalted butter

2 1/2 cups vegetable broth

Equipment:

bowl

oven

baking sheet

immersion blender

blender

frying pan

pot

Cooking instruction summary:

Heat oven to 425F.In a large bowl, toss together the peppers, tomatoes, 3 halved shallots, and garlic cloves. Drizzle with the olive oil and season generously with salt and black pepper. Arrange skin side up on a large, rimmed baking sheet.Roast for 45-60 minutes, or until everything is charred and the skins are wrinkly. Remove from the oven and let cool slightly. Peel the skins from the peppers and tomatoes and discard. Pour the roasted veggies into a large pot. Stir in the smoked paprika and veggie broth. Bring to a boil and then lower the heat, simmering uncovered for 15 minutes. Puree in a blender or in the pot with an immersion blender.Season to taste with salt and black pepper.Meanwhile, heat a medium pan over medium heat. Add a tablespoon of olive oil and the minced shallot to the pan. Cook until shallot becomes tender and translucent, about 2-3 minutes. Add in the corn kernels, as well as some salt and black pepper, and the thyme. Cook for 2 minutes and then stir in the butter until melted. Remove from the heat.Divide the soup among 4 bowls and then sprinkle with the corn mixture and crumbled feta cheese.

 

Step by step:


1. Heat oven to 425F.In a large bowl, toss together the peppers, tomatoes, 3 halved shallots, and garlic cloves.

2. Drizzle with the olive oil and season generously with salt and black pepper. Arrange skin side up on a large, rimmed baking sheet.Roast for 45-60 minutes, or until everything is charred and the skins are wrinkly.

3. Remove from the oven and let cool slightly. Peel the skins from the peppers and tomatoes and discard.

4. Pour the roasted veggies into a large pot. Stir in the smoked paprika and veggie broth. Bring to a boil and then lower the heat, simmering uncovered for 15 minutes. Puree in a blender or in the pot with an immersion blender.Season to taste with salt and black pepper.Meanwhile, heat a medium pan over medium heat.

5. Add a tablespoon of olive oil and the minced shallot to the pan. Cook until shallot becomes tender and translucent, about 2-3 minutes.

6. Add in the corn kernels, as well as some salt and black pepper, and the thyme. Cook for 2 minutes and then stir in the butter until melted.

7. Remove from the heat.Divide the soup among 4 bowls and then sprinkle with the corn mixture and crumbled feta cheese.


Nutrition Information:

Quickview
363k Calories
8g Protein
20g Total Fat
40g Carbs
26% Health Score
Limit These
Calories
363k
18%

Fat
20g
32%

  Saturated Fat
5g
34%

Carbohydrates
40g
14%

  Sugar
21g
24%

Cholesterol
15mg
5%

Sodium
918mg
40%

Get Enough Of These
Protein
8g
16%

Vitamin C
295mg
358%

Vitamin A
8574IU
171%

Vitamin B6
1mg
50%

Vitamin E
6mg
43%

Folate
161µg
40%

Manganese
0.73mg
36%

Fiber
8g
35%

Potassium
1164mg
33%

Vitamin K
33µg
32%

Vitamin B3
4mg
22%

Vitamin B1
0.32mg
22%

Phosphorus
214mg
21%

Vitamin B2
0.34mg
20%

Magnesium
78mg
20%

Vitamin B5
1mg
15%

Iron
2mg
13%

Copper
0.22mg
11%

Zinc
1mg
11%

Calcium
102mg
10%

Selenium
3µg
5%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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