Creamy Corn & Bell Pepper Soup
Ingredients
Tap the ingredients you have on hand
- 1 tbsp olive oil≈ $0.15
- 1/2 cup diced onion≈ $0.30
- 1/2 cup diced bell pepper≈ $0.60
- 1 cup corn kernels≈ $0.90
- 2 tbsp all-purpose flour≈ $0.50
- 2 cups milk≈ $2.65
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
- 1 tbsp butter (for richness, optional)≈ $0.35
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Heat olive oil in a saucepan over medium heat. Add diced onion and bell pepper, sauté until softened, about 5-7 minutes.
- 2
Stir in the corn kernels and cook for another 2 minutes.
- 3
Sprinkle flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
- 4
Gradually whisk in the milk, ensuring no lumps. Bring to a simmer, stirring constantly, until the soup thickens.
- 5
Reduce heat to low, season with salt and pepper. If desired, stir in butter for extra richness.
- 6
Cook for another 5 minutes, allowing flavors to meld. For a smoother soup, you can blend a portion or all of it with an immersion blender. Serve hot.
About this recipe
Warm up with a bowl of comforting creamy corn and bell pepper soup, a delightful American classic that’s incredibly easy to make. Perfect for a quick weeknight dinner or a light lunch, this vegetarian soup boasts a rich texture and vibrant flavors from fresh ingredients. It's a fantastic way to enjoy sweet corn and colorful bell peppers in a satisfying meal that comes together in about 25 minutes, making it an ideal choice for busy home cooks seeking delicious, fast recipes. This simple yet elegant soup serves two, offering a cozy culinary experience without much fuss.
The story behind it
This rendition of a creamy vegetable soup draws inspiration from the wholesome, hearty cooking found in American farm kitchens. Often prepared with ingredients readily available from summer harvests, it's a testament to making the most of fresh produce. Passed down through generations, such recipes were cherished for their simplicity, nourishing qualities, and ability to bring a sense of warmth and comfort to the dinner table, evolving slightly with each family's unique touch.
Chef's tips
- 1For extra creamy texture, blend a quarter of the finished soup before returning it to the pot.
- 2Sauté the onion and bell pepper until very tender to ensure they meld seamlessly into the soup base.
- 3Always add cold milk to the flour roux gradually, whisking constantly, to prevent lumps.
- 4Taste and adjust salt and pepper after the soup has simmered for a few minutes.
- 5Consider garnishing with fresh chives or a sprinkle of paprika for added color and subtle flavor.
Ways to make it your own
Add a pinch of cayenne pepper or a dash of hot sauce along with the salt for a touch of heat.
Stir in 1/4 cup of shredded cheddar or Monterey Jack cheese at the end until melted for a richer, cheesier soup.
Introduce a smoky depth by adding 1/4 teaspoon of smoked paprika with the flour.
Substitute olive oil for butter and use a plant-based milk and flour alternative for a dairy-free version.
Frequently asked
Can I use frozen corn for this recipe?+
Yes, frozen corn kernels work perfectly; just add them directly to the sautéed vegetables without thawing.
What kind of bell pepper is best for this soup?+
Any color bell pepper works well, but red, yellow, or orange will add more sweetness and vibrant color than green.
How can I thicken the soup if it's too thin?+
Whisk a tablespoon of flour or cornstarch with a small amount of cold milk into a slurry, then slowly stir it into the simmering soup until thickened.
Is this soup freezer-friendly?+
While you can freeze this soup, dairy-based soups may separate slightly upon thawing and reheating; whisk well to recombine for best results.
Why is my soup lumpy?+
Lumps usually occur if the flour and fat aren't fully cooked into a smooth roux, or if cold milk is added too quickly to the hot roux.