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Chili, Corn, and Red Capsicum Soup

Delicious recipe for a cold winter night from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course, Soup, Vegan
Servings 4


  • 4 corn cobs
  • 1 oz Earth Balance vegan “butter”
  • 2 red capsicums diced
  • 1 small onion finely chopped
  • 1 small red chili finely chopped
  • 1 tbsp plain flour
  • 2 cups vegetable stock
  • ½ cup vegan sour cream
  • 2 cups water
  • salt to taste


  • Cut the kernels off the corn cobs
  • Heat the butter in a large saucepan over medium heat
  • Add the corn kernels, capsicum, onion, and chili and stir to coat the vegetables in the butter
  • Cook, covered, over low heat, stirring occasionally for 10 minutes or until the vegetables are soft
  • Increase the heat to medium and sprinkle with the flour, stirring for a further minute.
  • Remove from the heat and gradually add the vegetable stock, stirring together
  • Add 2 cups of water and return to the heat
  • Bring to a boil then reduce the heat to low and simmer, covered, for 30 minutes or until the vegetables are tender
  • Cool slightly
  • Ladle about 2 cups of the soup into a blender and purée until smooth
  • Return the purée to the soup in the saucepan, pour in the vegan sour cream and gently heat until warmed through
  • Season to taste with salt