Roasted Corn and Pepper Soup

Warm up on chilly days with this roasted corn and pepper soup, this recipe is made with simple ingredients but blended together they pack in a lot of flavour.

This roasted corn and three pepper soup recipe is made with simple ingredients and everyday pantry items. A perfect fall or winter recipe to warm up to whether it's lunch or dinner. Make it whole30 and paleo by omitting the corn.

Roasted Corn and Pepper Soup

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There’s a soup place in town, people here LOVE their soups.

As many of you know, I’m a picky eater, so it’s not always easy to please me but I did like their three pepper soup. So much, in fact, I made a note on my phone to create my own.

Roasted Corn and Pepper Soup

As always, when I opened my fridge today I noticed that I had a lot of vegetables that needed to be used up (whoops) and one of those vegetables happened to be corn.

We don’t eat corn often, but when I saw that there was a sale on pre-shucked cobs I grabbed them thinking I would make a big steak dinner.

Then it snowed and I avoid going outside when the white stuff is on the ground.

So before I wasted yet another veggie, I grabbed the white corn and decided to roast it. Why? I thought it would be fancy (this is as fancy as I get folks).

Roasted Corn and Three Pepper Soup reicpe

How to roast corn kernels (the quick and dirty way)

I’m too lazy to put together a thought out post, so here’s what I did in bullet points:

  • Slice the corn off the cob (or use canned corn)
  • Toss with a drizzle of olive oil, salt, and pepper.
  • Lay on a baking tray and roast at 400º for 15 minutes, or until it starts to brown.

Three Pepper Soup with Roasted Corn

Three Pepper Soup

Let me just say this, the aroma that will make it’s way through your home as you cook this, heaven. It’s the chili and basil, incredible.

Serve with fresh buns and you’ll really rack up the brownie points.

Helpful ingredients for this recipe:

Roasted Corn and Pepper Soup
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5 from 1 vote

Roasted Corn and Pepper Soup

Warm up on chilly days with this roasted corn and pepper soup, this recipe is made with simple ingredients but blended together they pack in a lot of flavour.
Course Soup
Cuisine American
Keyword corn and pepper soup, vegetarian soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 60kcal


  • 1 onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic minced
  • 1 cup  roasted corn kernels *
  • 1 can diced tomatoes I used petite cut, personal preference
  • 4 cups chicken broth
  • 1 tbsp dried basil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp pepper
  • Sea salt to taste
  • *To roast corn: Throw together the corn kernels salt, and pepper with olive oil. Lay on a pan and roast at 400 degrees for 15 minutes.


  • Heat a large pot over medium heat. Drizzle in the olive oil.
  • Ads the chopped onion, and bell peppers, saute until onion is translucent.
  • Add corn, garlic, diced tomatoes, chicken broth, basil, chili powder, cumin, paprika, salt, and pepper.
  • Bring to a boil, cover and simmer for 60 minutes (the longer, the better).
  • Taste and adjust seasonings as desired.


Serving: 1g | Calories: 60kcal | Carbohydrates: 11.7g | Protein: 2.4g | Fat: 0.8g | Saturated Fat: 0.1g | Cholesterol: 2.5mg | Sodium: 728mg | Fiber: 2.7g | Sugar: 4.6g
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