Lunch

Roasted Corn and Pepper Soup is for Lunch.

Roasted Corn and Pepper Soup takes 15 minutes to prepare.

Roasted Corn and Pepper Soup takes 30 minutes to cook.

Roasted Corn and Pepper Soup makes 8 servings.

The ingredients for Roasted Corn and Pepper Soup are:

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 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)

Here is how you make Roasted Corn and Pepper Soup:

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.

The nutritional information for Roasted Corn and Pepper Soup is:

• 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