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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


  • 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


  • 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.


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


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