This soup is perfect for the cold weather that has been currently taunting Memphis. It is warm, creamy, hearty, mild, but has a spicy bite to it.
AND it is super easy to make. This batch I made a few days ago is all gone, and I totally plan on making another, much larger, batch very soon. The boyfriend, who usually hates any kind of soup, LOVED it. So that right there says how good it is!
- 2 TBS olive oil or vegetable broth
- 1 chopped red onion
- 2 cups chopped red & yellow bell peppers
- 3 chopped cloves garlic
- 2 cups frozen corn
- 2 1/2 to 3 cups vegetable broth
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
Heat olive oil in a large pot. When it simmers, add red onion, bell peppers & garlic. Cook 5 minutes until softened. Add frozen corn, stir, & cook another 3 minutes.
Add vegetable stock & bring to a boil. Reduce heat & let simmer 10 minutes.
Remove 2 cups of the soup and puree with a blender (I used my trusty magic bullet ). Add red pepper flakes, salt & pepper to the puree.
Return puree to the soup pot and stir.
I found the original recipe for this soup here.