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Red Bell Pepper Soup with Corn and Parsley

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“From this week's Weekend magazine. There's nothing like a hot bowl of soup when one is feeling low/ is down with cold/ is shivering on a cold and rainy night.”
1hr 25mins

Ingredients Nutrition


  1. Hold capsicums over direct flame until part of the skins have blackened.
  2. Place each capsicum into a sandwich bag and seal.
  3. Set aside for 15 minutes.
  4. Remove skins of capsicums without rinsing them.
  5. Chop capsicums after removing the white membrane and seeds.
  6. Heat a saucepan.
  7. Add butter and garlic.
  8. Add spring onions.
  9. Saute for 2 minutes.
  10. Add the rosemary stem.
  11. Cook on low flame for 3-4 minutes.
  12. Remove rosemary stem and discard.
  13. Heat stock in another pan.
  14. Add sauteed onions and chopped capsicums.
  15. Bring to a boil.
  16. Lower flame and simmer for 5 minutes.
  17. Add tomato puree.
  18. Cook for 5 minutes.
  19. Blend soup to a smooth puree.
  20. Add corn kernels, chilli powder, salt and pepper and heat through.
  21. Add cream and parsley.
  22. Stir.
  23. Serve hot.

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