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:
covered percent of daily need
