Roasted Corn and Pepper Soup

By MaryEllen

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 vegetable broth, low sodium
• 1 T chives, chopped (optional)
• 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

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from recipes.sparkpeople.com

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 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.

Any leftover soup can be used as a sauce to bake boneless chicken breasts.