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Roasted Red Pepper Soup with Corn and Cilantro

This recipe crafts a vibrant roasted red pepper soup, enriched by heirloom tomatoes, garlic, and shallots, then brightened with pimenton and sherry vinegar. It's finished with a fresh corn and herb relish, offering a delightful interplay of smoky depth and fresh, sweet notes for a sophisticated, comforting dish.
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Servings: 6 people
Course: lunch/dinner
Cuisine: british
Calories: 1344
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 2 Baking Sheets For roasting vegetables evenly.
  • 1 High-Speed Blender Essential for a smooth, creamy soup texture.
  • 1 Large Pot or Dutch Oven For simmering and reheating the soup.
  • 1 Fine-Mesh Sieve For an exceptionally smooth, professional-grade soup.
  • 1 Small Skillet For preparing the corn and herb relish.

Method
 

  1. Preheat oven to 400°F (200°C). Arrange red peppers, heirloom tomatoes, garlic cloves (in skin), and halved shallots on baking sheets. Drizzle generously with EVOO, season with kosher salt and black pepper.
  2. Roast for 30-40 minutes, or until vegetables are tender and slightly charred. Flip halfway through for even cooking. Remove from oven and let cool slightly.
  3. Once cool enough to handle, peel the skins from the roasted red peppers and garlic. Discard pepper seeds and garlic skins. Coarsely chop the roasted vegetables.
  4. Combine roasted vegetables with 2 1/2 cups chicken stock, pimenton, and a portion of fresh cilantro in a high-speed blender. Blend until very smooth.
  5. For an exceptionally smooth texture, pass the blended soup through a fine-mesh sieve into a large pot, pressing solids firmly to extract all liquid. Discard any remaining solids.
  6. Heat the soup gently over medium-low heat. Stir in a splash of sherry vinegar and adjust seasoning with salt and pepper to taste. Add more stock if a thinner consistency is desired.
  7. For the corn relish: In a small skillet, melt butter over medium heat. Add finely minced shallot and sauté until translucent, about 2-3 minutes.
  8. Add fresh corn kernels and finely minced thyme leaves to the skillet. Sauté for 3-5 minutes, until corn is tender-crisp.
  9. Ladle the hot soup into bowls. Top each serving with a spoonful of the warm corn and thyme relish.
  10. Garnish generously with crumbled feta cheese and the remaining fresh cilantro before serving.

Notes

Achieving depth of flavor starts with the roast. Ensure your peppers, tomatoes, garlic (still in skin to prevent burning), and shallots get a good char without incinerating. The pimenton offers a beautiful smoky undercurrent, while a splash of sherry vinegar at the end brightens the entire soup, cutting through the richness. Don't skip the straining step if you desire a truly velvety texture. The fresh corn and herb relish is crucial; it adds a vibrant contrast in texture and a burst of fresh flavor, preventing the soup from being monochromatic. Adjust consistency with additional stock as needed.