Corn and Red Pepper Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

A Southwestern soup with a rich creamy flavorful taste and a touch of nuttiness from the pine nuts.

Ingredients Nutrition

Directions

  1. In a 3-qt.
  2. saucepan, cook bell pepper and onion in butter until tender.
  3. Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
  4. Cover pan and simmer 20 minutes.
  5. Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
  6. Stir in sour cream until smooth.
  7. Add salt and pepper; check to taste.
  8. Reheat if necessary and serve in bowls garnished with toasted pine nuts.

Reviews

(2)
Most Helpful

I really liked this as a healthy summer take to work lunch. I did not bother to sieve it or add pine nuts, but it was very good!!

Carianne May 20, 2009

Yummy! It was very good! Thanks a lot!

Tal #2 January 18, 2006

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