As the season is beginning it's transition and the evening air is filled with a bit of chill, I’ve been craving soup. So I decided to use what will likely be the last round of sweet summer peppers from my CSA in a nice pot of soup! Corn is another favorite summer staple of mine and a bag of leftover roasted corn and a fresh assortment of sweet peppers got me thinking…Roasted Corn and Pepper Soup? I’ve been obsessed with smoked paprika lately and I thought the addition of this smoky spice would pair nicely with the smokiness of the roasted corn, and did it ever. This soup was warm and rustic, and made for a wonderful end of summer meal!

Smoky Roasted Corn and Sweet Pepper Soup [Vegan]





  • 2 Tbsps. olive oil
  • 1 yellow onion, finely chopped
  • 2 cups mixed sweet peppers
  • 3 cloves garlic, minced
  • 2 cups frozen roasted corn
  • 4 cups vegetable stock
  • 4 sprigs thyme (plus more for garnish)
  • 1 tsp. smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp. kosher salt
  • 1/8 tsp fresh ground pepper


  1. Heat olive oil in a soup pot on medium high. Add onion, peppers, & garlic. Cook 3-5 minutes until softened. Stir in roasted corn & let cook another 3 minutes.
  2. Add vegetable stock, thyme leaves, & smoked paprika & bring to a boil. Reduce heat & let simmer for 10 minutes.
  3. Remove 2-3 cups of the soup & puree in a blender (I used my beloved Vitamix). Add red pepper flakes, salt & pepper to the puree.
  4. Return to the pot & stire. Serve garnished with fresh thyme.

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Nutritional Information

Total Calories: 659 | Total Carbs: 79 g | Total Fat: 31 g | Total Protein: 19 g | Total Sodium: 1,337 mg | Total Sugar: 32 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.