Total Time
Prep 10 mins
Cook 25 mins

The color and taste of this soup is great for autumn. But it's great anytime.

Ingredients Nutrition


  1. In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
  2. Add flour, stir constantly until well combined.
  3. Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
  4. Cover and simmer for 15 minutes, stirring occasionally.
  5. Serve with chopped fresh parsley on top.


Most Helpful

Very good & easy to make. Since I did not have Saffron Threads in the house, I substituted Turmeric. Also, instead of just simmering it for 15 minutes, I had to make it come to a boil, then cook it on med-high for 5 minutes, for it to reach the correct consistency.

Gigina November 20, 2006

This was VERY simple which I loved!!! I added a bit of garlic to ours...gotta have that in everything it seems and I prinkled cheese on top. So yum!

startnover August 30, 2006

This soup was superb. It was very easy to make. What a reward for such little effort. I served this with “Simple Tomato Sandwich” Recipe #98724. A match made in heaven! Thank you!

JT'sMom April 11, 2006

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