Ingredients:

  • 6 ears of fresh sweet corn, husks removed
  • 2 red bell peppers, halved and seeded
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 1/4 cup fresh chives, finely chopped
  • 1/2 cup reserved roasted corn kernels
  • Red pepper flakes

Instructions:

  1. Preheat the oven to 425°F (220°C). Toss the corn, peppers, onion, and garlic on a large rimmed baking sheet with olive oil, smoked paprika, salt, and pepper.
  2. Roast the vegetables for 20–25 minutes until the corn kernels show mahogany-colored char marks and the pepper skins are blistered.
  3. Transfer the roasted vegetables and all pan juices into a large heavy-bottomed pot or Dutch oven.
  4. Pour in the vegetable broth and add the dried thyme. Bring to a gentle simmer over medium heat for 10 minutes.
  5. Remove the pot from heat. Use an immersion blender to process until completely smooth, or transfer in batches to a high-speed blender.
  6. Stir in the fresh lemon juice. If the soup is too thick, whisk in an additional 1/4 cup of vegetable broth.
  7. Serve hot, garnished with finely chopped chives, reserved roasted corn kernels, and a pinch of red pepper flakes.