Vegan Sweet Corn & Roasted Bell Pepper Soup is definitely awesome. With plenty of texture and a hint of sweetness, this soup is made with only a few simple ingredients. Everyone will love it.
Total Time:50 minutes
Yield:4 servings 1x
1 yellow bell pepper
1 orange bell pepper
1 tablespoon garlic oil
1litre (4 1/4 cups) vegetable stock
500grams (1 pound) frozen corn
Salt and pepper
Garlic croutons and vegan yogurt, optional, for garnish
Preheat your oven to 250 C (480 F) and line a baking sheet with foil or a nonstick silicone mat for easier clean up.
Slice your bell peppers into chunky strips and arrange them in a single layer on the baking sheet. Drizzle over the garlic oil, and toss the bell pepper in the oil to coat. I use my hands for this. Then rearrange your bell peppers, skin-side-up, in a single layer again. Roast them in the oven for about 25 minutes until soft and slightly blackened.
Add your favorite veggie stock (mine is a jarred concentrate) to a big pot over high heat. Add the frozen corn and bring it to a boil. Then reduce the heat, put the lid on, but maybe leave it open a crack if your pan has a tendency to get really hot like mine, and let it simmer for about 20 minutes while your peppers are roasting.
Before you add your roasted peppers to the pot, just use a slotted spoon to fish out about a half cup of the corn to be added back in its whole form later.
Use an immersion blender or whatever type of blender you have to blend up the rest of the soup. It doesn't need to be completly smooth. I like some texture left from the corn.
Add your whole corn kernels back in, then give it a taste to know how much salt and pepper you want to add.
Serve hot with garlic croutons, roasted corn, and a spoonful of vegan yogurt if it makes you happy.
You can really use any combination of two yellow, orange, or red bell peppers. Green would probably make the soup a weird color but still taste fine.
If you want to make your own garlic croutons, cut some good bread into cubes, and drizzle over some of your garlic oil. Add them to the oven on a baking sheet in a single layer for about 5-8 minutes on another shelf of your oven. Keep an eye on them so they get crunchy but not burnt. Then just pull them out of them oven and set them aside until you're ready to eat soup.