Roasted Corn and Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 ears yellow corn, shucked 3 bell peppers, (red, orange or yellow), or 1 jar roasted peppers packed in water5 Roma tomatoes, peeled, de-seeded and chopped, or 1 1/2 cups diced tomatoes, drained1 T olive oil1 large white or yellow onion, finely dicedpinch red pepper1/4 t cumin, ground1/2 t dried thyme1/4 t black pepper16 oz vegetable broth, low sodium1 T chives, chopped (optional)
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.
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.
Nutritional Info 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
Member Reviews
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DJ0761
I "cheated" and used a bag of frozen corn which I put under the broiler to get some charred flavor. I didn't have time to roast the peppers, so I cooked them in the olive oil with the onions. I also used cilantro instead of chives as a garnish...It would be really good with chicken and/or avocado. - 7/24/10