Summer Tomato, Corn, & Roasted Red Pepper Soup

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READY IN: 2hrs
Recipe by StephanieZ

My very favorite soup. The chipotle chile powder gives it a good kick! All amounts are approximate; feel free to experiment. Consider garnishing with reserved corn kernels if you have fresh, perfect corn. Next time I make it, I'd also garnish with creme fraiche (or even substitute creme fraiche for the cream, too) if I had it on hand.

Ingredients Nutrition

  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 large tomatoes
  • 6 garlic cloves, minced
  • 14 cup butter
  • 5 cups vegetable stock (If you are making your stock, using a corn cob or two in your stock base makes this even better.)
  • 5 cups tomato puree (I use fresh ripe tomatoes pureed and seeded or skinned using the food mill, but you can substitute p)
  • 3 cups fresh corn (fresh from the cob if possible, but frozen also works)
  • 2 large red peppers
  • 1 cup heavy cream (or creme fraiche if you have it on hand)
  • 1 teaspoon salt (to taste)
  • 12 teaspoon black pepper (to taste)
  • 12 teaspoon dried chipotle powder (to taste)


  1. If you are making your vegetable stock from scratch, include your corn cobs! Yumm!
  2. Roast (at 375 F) the tomatoes in an oiled glass baking dish until the skins blacken. This takes about 30 minutes, depending on the size of your tomatoes. (You can substitute more smaller tomatoes if needed.) When the skins blacken, remove from oven, discard blackened skins. Set aside tomatoes.
  3. Roast the red peppers under the broiler on a baking sheet. Watch closely and turn to blacken all the outer skin. Remove from oven when blackened and put the peppers on a cool plate. Then cover peppers with a sheet of plastic wrap for 5 minutes until cool enough to handle. When cooled, remove and discard skins, seeds, and pith. Coarsely chop the pepper flesh and set aside.
  4. In a large, heavy soup pot, saute the onion in the butter for 3 minutes. Add celery. Saute until tender.
  5. Add garlic to the onion and celery. Saute for another couple minutes. (Just until tender and fragrant. Do not brown.).
  6. Add the vegetable stock, tomato puree, and corn. Bring to a simmer. Simmer until all vegetables are tender.
  7. Add the roasted tomatoes and roasted peppers to the pot.
  8. Add the salt, pepper, and chipotle chile powder. (Be careful if you are unfamiliar with your chipotle! Add half first, then adjust to taste.).
  9. Simmer for 20 minutes or so until everything is tender.
  10. Use immersion blender to puree the soup. (Or, blend in batches in a regular blender.).
  11. Add cream. Stir.
  12. Adjust seasonings.

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