Smoky Ode to Autumn: Roasted Red Pepper & Corn Soup
Velvety smooth soup showcasing the sweet, smoky depth of roasted red peppers and corn.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
As the days grow shorter and a cool breeze whispers through the trees, there's nothing quite like a bowl of warm, comforting soup. This Roasted Red Pepper and Corn Soup captures the essence of the season with its vibrant colors and rich, smoky flavors. The roasting process intensifies the natural sweetness of the peppers and corn, while smoked paprika adds a layer of complexity that elevates this simple soup to something truly special.
- •Smoky Sweetness - Roasting the red peppers brings out their natural sugars, creating a delightful sweetness that balances perfectly with the smoky paprika.
- •Velvety Texture - Blending the soup creates a luxurious, smooth texture that feels incredibly comforting on a chilly day.
- •Effortless Elegance - Despite its sophisticated flavor profile, this soup is surprisingly easy to make, making it perfect for weeknight dinners or elegant gatherings.
- •Vibrant Color - The combination of red peppers and corn creates a visually stunning soup that is as pleasing to the eye as it is to the palate.
- •Subtle Spice - A touch of chili powder adds a gentle warmth that complements the other flavors without overpowering them.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 3 large Red bell peppers
- 4 cups Corn kernels (fresh or frozen)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 6 cups Vegetable broth (low sodium)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Chili powder
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Step-by-Step Instructions
- 1
Preheat your oven to 400°F (200°C). Wash and halve the red bell peppers, removing the stems and seeds. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roasting them cut-side down allows the skin to char easily.
~5 min
- 2
Roast the red peppers for 25-30 minutes, or until the skins are blackened and blistered. The blackened skin is key to the smoky flavor. Keep a close eye to prevent burning them completely.
~30 min
- 3
Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let them steam for 10-15 minutes. Steaming makes it much easier to peel off the charred skins.
~15 min
- 4
Once the peppers are cool enough to handle, peel off the blackened skins. Discard the skins and roughly chop the roasted peppers. The flesh should be tender and easily separated from the skin.
~5 min
- 5
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook for 5-7 minutes, or until softened and translucent. Sautéing the onion first builds a flavorful base for the soup.
~7 min
- 6
Add the minced garlic to the pot and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic adds a pungent aroma and flavor to the soup.
~1 min
- 7
Add the roasted red peppers, corn kernels, smoked paprika, and chili powder to the pot. Stir to combine and cook for 2-3 minutes, allowing the spices to bloom and release their flavors. This step enhances the overall depth of the soup.
~3 min
- 8
Pour in the vegetable broth and bring the soup to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld together. Simmering allows all the ingredients to integrate into a cohesive flavor profile.
~20 min
- 9
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids, as they can create pressure. If using a regular blender, work in batches and vent the lid to prevent explosions.
~5 min
- 10
Return the blended soup to the pot and heat gently over low heat. Taste and adjust the seasoning with salt and black pepper as needed. Seasoning at the end allows you to fine-tune the flavors to your preference.
~2 min
- 11
Serve the soup hot, garnished with a swirl of cream, a sprinkle of fresh herbs, or a dollop of sour cream, if desired. These additions can enhance both the flavor and presentation of the soup.
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How Do I Know It's Ready?
The soup is ready when it is heated through and has a smooth, creamy texture. The flavors should be well-balanced and the seasoning adjusted to your liking.
Frequently Asked Questions
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
Final Thoughts
I hope you enjoy making this Smoky Ode to Autumn: Roasted Red Pepper & Corn Soup as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!