This red pepper corn and leek soup is a velvety, naturally sweet blend of roasted red peppers, sweet corn, and gently sautéed leeks. It’s a one-pot soup that comes together in about 40 minutes, making it a perfect weeknight dinner or a make-ahead lunch. The combination of charred peppers and corn creates a rich, smoky-sweet flavor that’s both comforting and surprisingly light.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 large leeks, white and light green parts only, halved lengthwise, sliced into 1/4-inch half-moons (about 2 cups / 200 g)
- 2 cloves garlic, minced
- 3 large red bell peppers (about 1.5 lbs / 680 g), roasted, peeled, seeded, and chopped
- 3 cups (720 ml) low-sodium vegetable broth
- 2 cups (300 g) frozen or fresh corn kernels (about 3 ears)
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk (optional, for creaminess)
- Fresh chives or parsley, chopped, for garnish
Instructions
- Roast the peppers (if not using jarred): Preheat your broiler to high. Place whole red bell peppers on a baking sheet lined with foil. Broil for 10–15 minutes, turning occasionally, until the skins are charred and blistered on all sides. Transfer to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Then peel off the skins, remove stems and seeds, and chop the flesh. (You can also use 2 cups / 450 g of jarred roasted red peppers, drained.)
- Sauté the leeks: In a large pot or Dutch oven (at least 4-quart), heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the leeks are soft and translucent but not browned. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the peppers and broth: Stir in the chopped roasted red peppers, vegetable broth, smoked paprika (if using), salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes to let the flavors meld.
- Add the corn: Stir in the corn kernels. If using frozen corn, let it thaw in the soup for 2–3 minutes. If using fresh, cook for 5 minutes until tender.
- Blend the soup: Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, filling it no more than halfway, and blend until smooth. Return to the pot.
- Finish and serve: If using cream or coconut milk, stir it in over low heat until warmed through. Taste and adjust seasoning with more salt and pepper. Ladle into bowls and garnish with fresh chives or parsley.
Tips
- Roasting peppers at home is easy, but jarred is a great shortcut. If using jarred, drain them well and pat dry to avoid excess liquid in the soup.
- Clean leeks thoroughly. Dirt often hides between the layers. After slicing, swish them in a bowl of cold water and lift out with a slotted spoon, leaving grit behind.
- For a vegan version, skip the cream or use coconut milk. The soup is already rich from the peppers and corn, so it’s delicious without any dairy.
- Don’t over-blend. If you like a little texture, blend only half the soup and leave the rest chunky. Or pulse a few times for a rustic consistency.
Serving Suggestions
This soup pairs beautifully with a crusty sourdough or grilled cheese sandwich for a hearty lunch. For dinner, serve it alongside a simple green salad with a lemon vinaigrette, or with a dollop of crème fraîche and a sprinkle of smoked paprika. It also works well as a starter for a fall or winter dinner party.
Variations
- Spicy version: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño along with the garlic for heat.
- Smoky depth: Use fire-roasted tomatoes instead of half the broth, or add a dash of liquid smoke (start with 1/4 teaspoon).
- Herb infusion: Stir in 1 teaspoon of fresh thyme leaves or 1/2 teaspoon of dried oregano during the simmering step.
- Protein boost: Add 1 cup of cooked white beans (such as cannellini) before blending for extra body and protein.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. To freeze, pour the cooled soup into freezer-safe containers or zip-top bags, leaving 1 inch of headroom, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming (about 5–7 minutes). You can also microwave individual portions in 1-minute intervals, stirring between, until hot. If the soup has thickened after refrigeration, thin it with a splash of broth or water.
Frequently Asked Questions
Can I use fresh corn instead of frozen? Yes. Cut the kernels from about 3 ears of corn (about 2 cups) and add them in step 4. Fresh corn may need a few extra minutes to cook—simmer for 5–6 minutes until tender.
How do I make this soup without an immersion blender? Use a regular blender. Work in batches, filling the blender no more than halfway, and hold the lid down with a towel while blending. Vent the lid slightly to let steam escape, but be careful—hot liquids can splatter.
Can I use yellow bell peppers instead of red? Yes, but red peppers are sweeter and give the soup a deeper color. Yellow or orange peppers will work, though the flavor will be slightly less rich.
Is this soup gluten-free? Yes, as written it is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if you have celiac disease.
Can I make this soup ahead of time? Absolutely. It actually tastes better the next day. Prepare as directed, cool, and refrigerate. Reheat gently before serving.
What if I don’t have heavy cream? You can omit it entirely—the soup is creamy from the blended vegetables. Or use coconut milk, plain yogurt (stir in after blending and don’t boil), or a splash of milk.