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Creamy roasted corn and red pepper soup

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    Creamy roasted corn and red pepper soup Heart Smart Gluten Free Low Sodium

    A creamy soup with just the right amount of spice! Chili powder, cayenne pepper and smoked paprika add plenty of flavor without the addition of salt.


    nonstick cooking spray
    2 cups sweet corn (2 to 4 cobs, husks removed)
    1 large red pepper, seeds removed
    2 tablespoons extra-virgin olive oil
    1 medium sweet onion, diced
    4 cloves garlic, minced
    2 cups low-sodium vegetable broth, divided
    1 1/2 tablespoons cornstarch
    2 cups 2% evaporated milk
    2 teaspoons chili powder
    1/4 teaspoon cayenne pepper
    1 1/2 tablespoons smoked paprika


    1. Preheat grill to high heat.
    2. Place corn cobs and red pepper on a grill grate sprayed with nonstick cooking spray. Turn to cook on all sides. Remove corn when light- to dark-golden brown. Set aside to cool. Remove pepper when blackened and immediately place in a glass container with a lid.
    3. Once cooled, remove blackened skin and edges from the pepper. Dice and place in a small bowl. Using a sharp knife, cut off the corn kernels. Then add 2 cups of corn kernels to the bowl with the diced pepper. Stir. 
    4. In a medium saucepan, heat oil over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes. Add corn and pepper mix.
    5. In a small bowl, combine 2 tablespoons broth and the cornstarch. Mix until all clumps are broken up.
    6. Add remaining broth, evaporated milk, spices and cornstarch mixture to the saucepan. Bring to a simmer and cook for 10 to 15 minutes, until it reaches desired thickness.
    7. Serve warm.

    Makes 4 servings

    Recipe contains: milk

    Carb choices per serving: 3


    If you don’t have a grill, broil the red pepper and corn in the oven instead!

    Nutrition Facts