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    Ask Chef Dennis » Recipes » Starters » Soup Recipes » Roasted Red Pepper Soup with Grilled Chicken and Corn

    Roasted Red Pepper Soup with Grilled Chicken and Corn

    Published: Aug 15, 2012 · Modified: Jun 19, 2022 by Chef Dennis Littley · 24 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.84 from 6 votes
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    How to make Roasted Red Pepper Soup with Grilled Chicken and Grilled Corn.

    When I first started learning how to cook my favorite dish to make were soups. Let me clarify that, the only item on the menu I was trusted to make with minimal supervision were the soups, or at least that’s what I thought.

    What I later learned was that working with new ingredients and making classical dishes could be taught, but if you didn’t have that understanding of ingredients and how they worked together, creating new dishes on your own would be almost impossible. You would always be able to re-create, but there was no magic in that.

    white bowl of roasted red pepper soup with corn and a dollop of sour cream on top sitting on a white plate with a spoon sitting on a yellow napkin

    My task was to see what was left over and make a soup out of those ingredients, In fact at one time that’s how soups were always made. That is until they became more in demand, and the need for soup far surpassed the amount of leftovers on hand.

    Restaurants started featuring soups and became well known for their creations, and somewhere along the way, the hearty soups made from leftovers fell by the wayside, replaced by standardized recipes….sigh

    They say old ways die hard, and when I opened the refrigerator to make lunch today I saw too many good leftovers staring at me, begging to be used……and that my friends is how I came up with this incredibly delicious Roasted Red Pepper soup!

    partial view of roasted red pepper soup in a white bowl on a white plate with a spoon

    If you liked this soup recipe you may also like these:

    • Cream of Broccoli with Roasted Tomatoes
    • Italian Wedding Soup with Tortellini 
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    Did you make this? Please RATE THE RECIPE below!

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    roasted red pepper soup in a white bowl on a white plate with a spoon
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    4.84 from 6 votes

    Roasted Red Pepper Soup with Grilled Chicken and Corn

    one of my favorite soups has always been a Roasted Red Pepper soup.  The addition of chicken and corn really kicks it up a notch!  
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 335kcal
    Author: Chef Dennis Littley

    Ingredients

    • 3 tbsp buter
    • ½ cup all purpose flour
    • 2 stalks celery diced diced
    • ½ onion diced
    • 2 ½ cups roasted peppers pureed canned or make roast your own
    • 3 ½ cups chicken stock or vegetable stock
    • 1 tbsp sugar
    • 1-2 tbsp Franks Buffalo Sauce
    • sea salt to taste
    • 4 oz shredded cooked chicken
    • 4 oz roasted or grilled corn off the cob
    • 1 tbsp chopped cilantro garnish each bowl with a sprinkle
    • tbsp *garnish each bowl of soup with 1 of Low Fat Greek Yogurt or Sour Cream
    US Customary – Metric
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    Instructions

    • In a medium to large saucepan add the butter and allow to become liquid.
    • Add diced celery and onions and saute for 3-5 minutes
    • Add flour and blend in well and reduce heat to low, allow roux to cook for about 5 minutes.
    • Add chicken stock to the roux and allow to simmer for 3-5 minutes on low heat.
    • Add in pureed roasted red peppers, franks buffalo sauce, sugar, and shredded chicken, stir well.
    • Season with sea salt to taste, and if it seems a little bitter add in another tsp of sugar.
    • You can either add the corn directly to the soup at this point, or add it to the soup as part of the garnish.
    • Allow soup to simmer on low for 20 minutes *
    • Garnish soup with a dollop of Low Fat Greek Yogurt, Corn and Cilantro.

    Notes

    * if the soup becomes too thick, thin it out with a little water or stock.

    Nutrition

    Calories: 335kcal | Carbohydrates: 33g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 1728mg | Potassium: 580mg | Fiber: 2g | Sugar: 8g | Vitamin A: 620IU | Vitamin C: 44.3mg | Calcium: 58mg | Iron: 2.1mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jhen

      December 12, 2012 at 5:33 pm

      5 stars
      Just finished making this and it is superb! I didn’t use coconut oil, although I like the idea and totally would. I used butter. It really is perfect combo of flavors. Bravo!

      Reply
      • Chef D

        December 12, 2012 at 8:52 pm

        glad to hear that you liked it!

        Reply
    2. dani

      September 16, 2012 at 1:45 pm

      5 stars
      This was terrific! Looked as good as it tasted. I especially liked the Frank’s.

      Reply
      • Chef D

        September 16, 2012 at 2:13 pm

        thanks for letting me know Dani, I’m glad you enjoyed it!

        Reply
    3. Carol | a cup of mascarpone

      August 17, 2012 at 4:15 am

      5 stars
      I can never get enough of roasted red peppers! Love the additions you have made to this delicious soup! They were all meant to be together! Thanks!!

      Reply
    4. anna

      August 16, 2012 at 11:19 pm

      oo this is such a great late summer soup! i love the addition of buffalo sauce, yum…

      Reply
    5. Minnie@thelady8home

      August 16, 2012 at 5:51 pm

      What an amzing recipe!! Love the combo of roasted red peppers and chicken.Bookmarking it.

      Reply
    6. Gerry @ Foodness Gracious

      August 16, 2012 at 3:06 pm

      Wow, coconut oil…I can only imagine how that would taste, awesome no doubt! Great soup and clever way to fill it with delicious stuff,

      Reply
    7. Jeanette

      August 15, 2012 at 8:18 pm

      Beautiful soup Chef Dennis – I think I’d make grilled chicken and corn just to try your soup. Love how you tried coconut oil in place of butter and topped it with a dollop of Greek yogurt for a healthier version. I’ve been using Greek yogurt (0%) in place of sour cream and other creams and it’s fantastic.

      Reply
    8. Balvinder

      August 15, 2012 at 6:56 pm

      You have created a gorgeous soup with leftovers. I have seen many recipes with coconut oil and even tasted a few but my family is still not comfortable with coconut oil in cooked dishes. I have to take baby steps in training their taste buds.

      Reply
    9. Laura (Tutti Dolci)

      August 15, 2012 at 3:24 pm

      I love roasted red pepper soups – your version looks fantastic!

      Reply
    10. DB-The Foodie Stuntman

      August 15, 2012 at 1:08 pm

      Like you noted above, some of the best dishes have been created by using leftover parts. This soup looks delicious.

      Reply
    11. Muna Kenny

      August 15, 2012 at 12:45 pm

      The soup is gorgeous! The combination of chicken and corn is a winner.

      I used coconut oil in cooking before but its flavor and aroma were very strong. I had food cooked with coconut oil in restaurants and it tasted really good, maybe the brand I used wasn’t of quality.

      How strong is the taste of coconut in Kelapo coconut oil?

      Reply
    12. FreeSpiritEater

      August 15, 2012 at 11:42 am

      5 stars
      I love working with roasted red peppers, but have never made a soup out of it. Sounds and looks incredibly delicious especially with the addition of chicken and corn, you just can’t go wrong! =]
      P.S. I nominated you for the Very Inspiring Blogger Award! =]

      Reply
    13. Christina @ Sweet Pea's Kitchen

      August 15, 2012 at 11:00 am

      Mmmm…this soup sounds so delicious! It is super hot here today but suddenly I am craving a warm bowl of soup! 😉

      Reply
    14. RavieNomNoms

      August 15, 2012 at 8:56 am

      Love this! There is a roasted red pepper soup that I always get when I go to this one restaurant that is SO delicious. Thanks for sharing Chef!

      Reply
    15. Kate@Diethood

      August 15, 2012 at 7:31 am

      Hi Chef!
      I am loving this soup! I would have never thought to use Coconut Oil…brilliant idea! I keep Kelapo Coconut Oil in my pantry… it is a really good product, indeed.

      Reply
    16. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      August 15, 2012 at 8:02 am

      I’m all for using leftovers in soup, but I have to admit that none of my soups look that gorgeous. I have to admit that I’ve never used coconut oil (or seen it in our stores, for that matter). I’m glad that Kalepo’s helping you get on a healthier eating track though, and that through developing recipes for them, we’re benefiting with dishes like this one.

      Reply
    17. Charlie

      August 15, 2012 at 6:49 am

      5 stars
      I love the idea of using coconut oil to make the roux! I’ll have to try that. The soup looks delicious, great blend of flavor :).

      Reply
      • Kelapo

        August 15, 2012 at 11:48 am

        Wasn’t this a great idea? I was thinking the same thing when I read his blog. Chef Dennis did a great job making a healthy soup for us all to try 🙂

        Reply
    18. Miriam @ Overtimecook

      August 15, 2012 at 6:49 am

      This soup looks phenomenal. I made roasted red pepper soup a while ago but your version looks fabulous!

      Reply
    19. Brian @ A Thought For Food

      August 15, 2012 at 6:44 am

      Dennis… I love making soups and I think they’re a great way to teach people how to cook. The subtleties of seasoning are so important.

      Anyway, this recipe looks magnificent and I love all the firey flavors with the roasted peppers and grilled chicken and the buffalo sauce.

      Reply
    20. Debbi

      August 15, 2012 at 6:15 am

      Hi Dennis ,
      Love the recipe don’t know if we can get Kelapo Coconut Oil in UK. haven,t seen Coconut Oil in our supermarkets either. Think it will be a trip to the Asian Market or health food store

      Reply
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