Roasted Corn & Red Pepper Chilled Soup

Prep 35 min


Cook 12 min


Ready in 47 min

 This is an ideal on-the-go meal that you can feel great about eating!


  • 3 cups (750 mL) fresh corn kernels
  • 2   medium red bell peppers, seeded and chopped
  • 1–2   jalapeño peppers, seeded and chopped
  • 2   green onions, chopped
  • 2 tsp (10 mL) olive oil, plus additional for brushing
  • 2   cans (14.5 oz or 284 mL each) chicken broth, divided
  • ¼ cup (50 mL) sour cream
  • 2 tbsp (30 mL) chopped fresh cilantro leaves
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tsp (5 mL) ground cumin


  1. Combine the corn, bell pepper, jalapeño, green onions, and 2 tsp (10 mL) of the oil in a large bowl and toss to coat. 

  2. Lightly brush the Executive Nonstick Double Burner Grill with the additional oil using the Chef's Silicone Basting Brush. Heat over medium-high heat for 3–5 minutes.

  3. Spread the vegetable mixture evenly over the grill pan. Cook undisturbed for 3 minutes. Stir and continue cooking an additional 3 minutes. Remove from the heat. Reserve ½ cup (125 mL) of the corn mixture in small bowl and refrigerate until ready to serve.

  4. Place half of the remaining corn mixture and 1 can of chicken broth into a blender container. Cover and purée until well blended. Place the soup into a large mixing bowl. Repeat with the remaining corn mixture, chicken broth, sour cream, cilantro, lime juice, and cumin.

  5. Refrigerate at least 1 hour. 

  6.  To serve, top each bowl with 2 tbsp (30 mL) of the reserved roasted corn mixture.


  • 4  servings of 1.5 cups (375 mL)

Nutrients per serving:

 Calories 180, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 960 mg, Carbohydrate 26 g, Fiber 4 g, Sugars 10 g Protein 6 g

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