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Puréed Corn Soup with Roasted Red Pepper Coulis

Sarah Jay

Yield: Yields 1/2 cup coulis.

Servings: four.



For the coulis:

  • 1 small clove garlic
  • 1/2 tsp. kosher salt
  • 1 small red bell pepper, broiled until the skin is charred, peeled when cool, and seeded
  • 1-1/2 tsp. balsamic vinegar
  • 1/4 tsp. red-wine vinegar
  • 1/8 tsp. freshly ground black pepper
  • Pinch cayenne
  • 1 tsp. extra-virgin olive oil

For the soup:

  • 3 ears corn (to yield 2-1/4 cups kernels)
  • 8 sprigs fresh basil; more tiny leaves for garnish
  • 10 sprigs fresh thyme
  • 1 bay leaf
  • 3 Tbs. unsalted butter
  • 1 medium onion, sliced (to yield 1 cup)
  • Kosher salt
  • 1 Tbs. minced fresh garlic

Nutritional Information

  • Nutritional Sample Size with 2 Tbs. coulis
  • Calories (kcal) : 190
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 560
  • Carbohydrates (g): 23
  • Fiber (g): 4
  • Protein (g): 4


Make the red pepper coulis:

  • Mash the garlic with 1/4 tsp. salt in a mortar and pestle or with the side of a chef’s knife to a fine paste. Put the garlic paste, the red pepper, 1/4 tsp. salt, the balsamic vinegar, red wine vinegar, black pepper, cayenne, and olive oil in a blender. Blend on high speed to a smooth purée.

Make the soup:

  • Shuck the corn and rub off the silk. Stand one ear on a board or in a shallow bowl and with a knife, slice straight down the ear to remove the kernels. Turn the ear and repeat until all the kernels are removed. Scrape the dull side of the knife down the cob to extract the corn “milk.”
  • Put the cobs (broken in half, if necessary), the herbs, and 5 cups water in a large saucepan or a stockpot. Bring to a boil, reduce to a simmer, and cook uncovered for 15 minutes. Remove the cobs and strain the broth.
  • Melt the butter in a large, heavy saucepan set over medium heat. Add the onion and 2 tsp. salt, cover, and cook, stirring occasionally, until the onion is translucent, about 5 minutes; don’t let it brown. Stir in the garlic and 2-1/4-cups corn kernels with the “milk.” Add enough of the herb broth to cover the corn, bring to a simmer, and cook until the corn is very tender, 17 to 20 minutes.
  • Ladle about 1 cup of corn and about half as much broth into a blender. Cover, but remove the center cap or keep the lid slightly cracked with the openeing away from you. Cover the lid with a folded dishtowel. Blend in pulses or on low speed at first, and then continuously until you have a completely smooth purée, adding more broth only if needed. With the blender on, carefully ladle in more corn and broth through the feeder hold, keeping the ratio about the same, until the blender is half full.
  • Strain the purée through a fine sieve set over a bowl, pressing it through with a rubber spatula. Purée and strain the remaining soup. Thin the soup, if necessary, so it has the consistency of heavy cream (you may not need all the broth). Taste the soup and add salt, if necessary. Serve warm, garnished with a swirl of the red pepper coulis and several tiny basil leaves.


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Reviews (1 review)

  • wagmau | 04/11/2009

    Wonderful Soup!!! Creamy and buttery. Everyone loved it!

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