Corn & Pepper Soup

Chef Meg's Roasted Corn and Pepper Soup

www.sparkspeople.com

This is a great recipe when the garden is overflowing. Any leftover soup can be used as a sauce to bake boneless chicken breasts.

45 Minutes to Prepare and Cook

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 of 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 chicken broth, low sodium

1 T chives, chopped (optional)


Directions


Roast the corn and peppers over a grill set on 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 for 10 minutes. While the peppers are steaming, allow the corn to cool to the touch. Using a knife and slicing away from you, remove the kernels from the cob. Remove the charred skin from the peppers and chop them. Heat a large stock pot or saucepan over moderate heat. Add oil and once hot, add onions. Cook onions for 3-4 minutes. Add remaining vegetables and spices. Cook for 2-3 minutes. Slowly add 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


Nutritional Info
Amount Per Serving:
Calories: 78.5
Total Fat:
0.8g
Total Carbs:
17.1g
Dietary Fiber:
3.3mg
Protein:
3.4g