Wednesday, October 13, 2010

Roasted Corn and Pepper Soup

Here's another "researching" recipe ... we found this recipe just like you found it... while searching the web for something that sounded irrestiably good!  We hope we enjoy it!  But really, read the ingredients, what's not to LOVE?  And there are only about 150 calories in a 2 cup serving!  YUM!  Serve it with a side salad and a regular size serving of crusty bread and it's a full meal.  you could also, of course, pair it with meat of your choosing - fish or chicken, probably even burgers or even a steak.  It's a very versatile soup!

Roasted Corn and Pepper Soup

This is a great recipe when the garden is overflowing. (but if it's the dead of winter, we've got alternatives!)


4 ears yellow corn, shucked OR a pound of frozen corn kernels

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)


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. (if using frozen corn, follow the same directions, but spread the kernels out into a single layer on a dark baking sheet and bake as outlined herein).  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 approximately half of the soup with an immersion blender or in food processor - mix the puree and the "chunky stuff" together and serve.  You can also puree all of the soup - it's your choice!

Make four two-cup servings.

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