I first learned about rainbow soups while reading The New Basics. Since then, I make them all the time! A rainbow soup is basically two different soups that when combined, make one delicious dish. This version features a cooling corn soup and a spicy red pepper puree. The recipes are so simple — minimal chopping, few ingredients — it's not that much harder than making one soup. Ok yes, you do have to wash two pots, but the final result is rewarding, delicious, and totally worth it. This soup would make a stunning starter to an arty dinner. To see how I made it, read more.
4 tbsp. unsalted butter Serves 4.
1 onion, finely chopped
4 garlic cloves, finely chopped
One 16-oz. package frozen corn kernels, thawed
One 16-oz. jar roasted red peppers, undrained
1/2 cup salad croutons, plus more for garnish
1 tsp. ground cumin
Two 14-ounce cans chicken or vegetable broth
1/2 cup sour cream
Salt and freshly ground pepper
4 tbsp. unsalted butter