This is a great recipe when the garden is overflowing.
Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 8
4 ears yellow corn, shucked
3 bell peppers, (red, orange or yellow)
1 jar roasted peppers packed in water
5 Roma tomatoes, peeled, de-seeded and chopped
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)
Any leftover soup can be used as a sauce to bake boneless chicken breasts.
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.
Servings Per Recipe: 8
Amount Per Serving
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