Creamy yellow pepper, potato and corn soup with chive oil and crispy tortilla
An original, comforting soup with a silky texture, made from roasted yellow peppers, potato, and sweet corn, finished with a quick chive oil and crispy tortilla strips for contrast.
Ingredients
- 3 medianos 450 g yellow bell peppers (without semillas and en cuartos)
- 1 grande 300 g potato (pelada and cut diced)
- 2 tazas 300 g sweet corn (fresh or congelado)
- 1 mediana 150 g yellow onion (chopped)
- 3 dientes 9 g garlic (chopped)
- 4 tazas 960 ml vegetable broth (low sodium if preferred)
- 1/2 taza 120 ml heavy cream (at room temperature)
- 3 cucharadas 45 ml olive oil (divided)
- 1/4 taza 10 g fresh chives (chopped)
- 1 cucharada 15 ml lemon juice (freshly squeezed)
- 2 unidades 50 g corn tortillas (cut in strips finas)
- 1 cucharadita 2 g sweet paprika (for the sopa and the strips)
- 1/2 cucharadita 1 g ground cumin (optional pero recomendado)
- 1 cucharadita 6 g salt (or to taste)
- 1/4 cucharadita 0.5 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the yellow bell peppers on a tray, add 1 tablespoon olive oil and a pinch of salt, and roast for 20 minutes until tender with lightly browned edges.
- 2
While the peppers roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- 3
Add the potato, sweet corn, sweet paprika, ground cumin, salt, and black pepper. Stir for 1 minute so the spices coat and perfume the vegetables.
- 4
Pour in the vegetable broth, bring to a boil, then reduce the heat. Simmer for 15 minutes, or until the potato is completely tender.
- 5
Meanwhile, make the chive oil: blend or mash the fresh chives with 1 tablespoon olive oil and the lemon juice until you have a light green sauce. Set aside.
- 6
Place the corn tortilla strips on a small tray, toss with a pinch of salt and a little sweet paprika, and bake at 190 °C / 375 °F for 8 to 10 minutes until crisp.
- 7
Once the peppers are ready, add them to the pot with the remaining ingredients. Cook for 2 more minutes so the flavors come together.
- 8
Remove the pot from the heat and blend the soup until very smooth. Add the heavy cream and blend again. If you want a lighter texture, add a little more hot broth.
- 9
Taste and adjust the salt and black pepper. Serve the soup hot with chive oil spooned over the top and finish with the crispy tortilla strips.
Chef tips
For an extra-smooth texture, strain the soup after blending. Roast the peppers well to deepen their natural sweetness, and do not add all the cream at once if you prefer a lighter soup.
Substitutions
You can replace the heavy cream with an unsweetened plant-based alternative for a dairy-free version. Chives can be swapped for mild parsley, and the corn tortillas can be replaced with croutons if you do not need a gluten-free option.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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