Roasted Corn and Pepper Soup

Roasted Corn and Pepper Soup
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 77.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 42.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.7 g

Introduction

This is a great recipe when the garden is overflowing.

Ingredients

4 ears yellow corn, shucked
3 bell peppers, (red, orange or yellow), or
1 jar roasted peppers packed in water
5 Roma tomatoes, peeled, de-seeded and chopped, or 1 1/2 cups diced tomatoes, drained
1 T olive oil
1 large white or yellow onion, finely diced
pinch red pepper
1/4 t cumin, ground
1/2 t dried thyme
1/4 t black pepper
16 oz vegetable broth, low sodium
1 T chives, chopped (optional)

Directions

Roast the corn and peppers over a grill set to medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel.

Allow the peppers to steam and the corn to cool for 10 minutes.

Using a knife and slicing away from you, remove the kernels from the cob. Remove the core and charred skin from the peppers and chop the flesh.

Heat a large stock pot or saucepan over medium heat. Add the oil and, once hot, add the onions. Cook the onions for 3-4 minutes. Add the remaining vegetables and spices. Cook for 2-3 minutes.

Slowly add the stock and simmer for 20 minutes.
Puree the soup with an immersion blender or in food processor.

Make eight one-cup servings.

Number of Servings: 8


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