Imagine a soup that combines the sweet, smoky flavor of roasted corn with the vibrant kick of red peppers, topped with crispy, savory pancetta - a culinary masterpiece that will elevate your home cooking from ordinary to extraordinary! This Roasted Corn and Red Pepper Soup isn't just a meal; it's a flavor explosion that promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 slices pancetta, cooked until crispy
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Begin by preparing your ingredients. If using fresh corn, husk the ears and cut the kernels off the cob to measure 2 cups. If using frozen corn, measure out 2 cups and set aside. Chop the red bell pepper and onion, and mince the garlic.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Incorporate the chopped red bell pepper and corn kernels into the pot. Stir well to combine and cook for about 5-7 minutes, allowing the vegetables to soften and the flavors to meld.
- Pour in the vegetable broth, and season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to develop and the vegetables to become tender.
- While the soup is simmering, prepare the crispy pancetta. In a separate skillet, cook the pancetta slices over medium heat until they are crispy, about 5-7 minutes. Once cooked, remove them from the skillet and place on paper towels to drain excess fat. Once cooled, crumble the pancetta into small pieces and set aside.
- After the soup has simmered, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth and returning it to the pot afterward.
- Taste the soup and adjust the seasoning with additional salt and pepper, if necessary. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Serve the soup hot, garnished with the crispy pancetta on top. Optionally, you can drizzle a little olive oil over the soup for added richness and flavor.
Tips
- For the most intense flavor, roast your corn and bell peppers in the oven for 10-15 minutes before adding them to the soup. This will enhance their natural sweetness and add depth to your dish.
- Use fresh corn kernels when in season for the most vibrant taste, but high-quality frozen corn works wonderfully as a convenient alternative.
- If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches. Always remove the center lid cap and cover with a towel to allow steam to escape and prevent potential splashing.
- The crispy pancetta is key to this recipe's success - cook it slowly to render out the fat and achieve maximum crispiness.
- For a vegetarian version, substitute pancetta with crispy bacon bits or toasted breadcrumbs for a similar textural contrast.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
