ROASTED CORN AND PEPPER SOUP

By bjnelson55

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

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 Tbsp. olive oil
• 1 large white or yellow onion, finely diced
• pinch red pepper
• 1/4 teaspoon cumin, ground
• 1/2 tsp. dried thyme
• 1/4 tsp. black pepper
• 16 oz. chicken broth, low sodium
• 1 Tbsp. chives, chopped (optional)

Details

Servings 8

Preparation

Step 1

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 kitchen towl. 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, remover 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.

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

Makes eight 1-cup servings.