Roasted red pepper purée with spicy corn salsa from Williams-Sonoma - Soup of the Day: 365 Recipes for Every Day of the Year by Kate McMillan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on July 26, 2025

    This was a good easy vegetarian soup. My jar of roasted peppers was only 24 ounces and my potato was large. Ir needed a fair amount of salt and I added some Tabasco and a pinch of sugar. The corn salsa is what makes this soup. I used a jalapeño and a serrrano so my salsa had some heat. I added a diced avocado as I had one that needed using. It was a nice addition. Cilantro would also be good. I used frozen corn. Fresh would be better, but frozen was fine. If you have a couple of peppers this is a pantry soup. I would make again. This is some trickery going on with the photo….The salsa does not float on top of the soup, but mostly sinks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.