Roasted Corn and Red Pepper Soup

 

This recipe is from Bon Appétit. It’s an easy soup to make in the Vitamix, and I adapted the croutons based on what I had on hand. This was a nice lunch! This makes 2 large servings or 4 smaller ones.

For the soup
1 roasted ear of corn
1 ½ roasted red bell peppers, skins discarded (about 1½ cups)
½ cup vegetable broth
1 large garlic clove
2 Tbsp. olive oil
3 Tbsp. butter
½ tsp. chipotle chili powder
¼ tsp. paprika
¾ tsp. salt
fresh lime juice, to taste (about 1–2 Tbsp.)

For the croutons
4 slices of bread (from a French baguette)
2 Tbsp. olive oil
1 garlic clove
4-5 basil leaves
1 sprig of fresh oregano (stem removed)
small handful of fresh parsley
2 oz. lactose-free goat cheese

Cut kernels from cob, and add to the Vitamix with roasted red peppers, vegetable broth, garlic, olive oil, butter, chili powder, paprika, and salt. Use the Vitamix soup function, and blend until completely smooth. Divide between two bowls, and add lime juice to taste. Rinse the Vitamix Blender.

Back in the Vitamix Blender, pulse the olive oil with the garlic and herbs on level 1 until chunky. Add in the goat cheese, and pulse 3–4 times on level 1 until combined. Set aside.

Preheat the oven to broil.

Place bread under the broiler and cook for about 2 minutes or until dark and toasted on one side. Remove and spread goat cheese mixture on the untoasted side of the bread, and place back under the broiler for another 2-3 minutes or until the cheese is bubbly. Place croutons on top of the soup and serve.