Roasted Yellow Pepper, Corn and Basil Soup with Chili Ricotta Drizzle
An original, vibrant soup that blends roasted yellow peppers, sweet corn, and fresh basil into a silky texture with a balanced sweet-savory flavor. It is finished with a lightly spicy ricotta drizzle for creamy contrast.
Ingredients
- 600 g yellow bell peppers (without semillas and en mitades)
- 300 g corn kernels (fresh or congelado)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 180 g potato (pelada and diced small)
- 900 ml vegetable broth (low sodium if possible)
- 20 g fresh basil (leaves and algunas extra for terminar)
- 2 g sweet paprika
- 1 g red pepper flakes (divided)
- 120 g ricotta cheese
- 30 ml milk (for aligerar the ricotta)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 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
1. Preheat the oven to 220 °C / 425 °F. Place the yellow peppers on a baking tray skin-side up, add 1 tablespoon olive oil and a pinch of salt, and roast for 20 to 25 minutes, until the skins are deeply blistered.
- 2
2. While the peppers roast, heat the remaining olive oil in a pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.
- 3
3. Add the potato, corn, and sweet paprika. Stir for 1 minute so the vegetables are well coated and fragrant.
- 4
4. Pour in the vegetable broth and add half of the red pepper flakes, the salt, and black pepper. Bring to a boil, lower the heat, and simmer for 12 to 15 minutes, until the potato is very tender.
- 5
5. Remove the peppers from the oven and let them rest for 5 minutes. Carefully peel off the charred skin and add the roasted flesh to the pot.
- 6
6. Add the fresh basil and lemon juice. Blend the soup until completely smooth and silky. If you prefer a lighter soup, add a bit more broth or hot water.
- 7
7. In a small bowl, mix the ricotta with the milk and the remaining red pepper flakes until it reaches a drizzle-able consistency.
- 8
8. Taste the soup and adjust salt and pepper if needed. Serve hot with the chili ricotta drizzled on top and a few extra basil leaves.
Chef tips
For deeper flavor, let some of the corn kernels lightly caramelize in the pot before adding the broth. For an extra refined presentation, strain the soup after blending.
Substitutions
You can substitute the ricotta with thick Greek yogurt for a tangier finish. Basil can be replaced with cilantro for a fresher, more herbal profile.
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 imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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