In an effort to keep our family meals interesting and varied, I'm always on the look out for inspiration. When I was in the grocery store and saw brand name company out with a delicious looking new soup, I was intrigued and .... then I saw the price. For soup?? Ummm no. A quick skim over the ingredient listing on the label and I decided this was the inspiration needed to make my own version.
May I introduce you to my Corn & Sweet Pepper Soup.
4 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1 large cooking onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1/4 cup sun dried tomatoes, chopped
3 cloves minced garlic
1 Tbsp dried chipotle chili powder
1 Tbsp dried chives (if using fresh, stir in at the end of cooking)
6 cups reduced sodium vegetable stock
1 each yellow and red bell peppers
1 cup milk (more if desired)
Salt and pepper to taste
Fresh cilantro and sour cream for garnish
Roast the bell peppers in the oven under the broiler turning them until all sides have charred and blackened. Place the peppers in a sealed plastic bag or container and let steam for 15 minutes. Once cooled, wipe the blackened parts off of the peppers with a paper towel, then seed and dice the peppers.
In a large-sized saucepan or dutch oven, heat the olive oil over medium-high heat, then add onions, carrots, celery and chipotle seasoning. Saute until onions become translucent and vegetables soften.
Add the corn kernels, peppers, sundried tomatoes, dried chives, and saute for another 3 minutes, stirring constantly so as not to burn the veggies. Add the vegetable stock and bring to a boil. Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
Using an immersion blender, puree the soup to desired consistency or, puree in small batches using a counter top blender. Add the milk and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning.
Ladle into bowls, add a spoon of sour cream or plain yogurt and some fresh chopped cilantro for garnish. Served with grilled cheese sandwiches, insides brushed with red pepper jelly before assembling and cooking.