Roasted Corn and Pepper Soup
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Roasted Corn and Pepper Soup

Warm up on chilly days with this roasted corn and pepper soup, this recipe is made with simple ingredients but blended together they pack in a lot of flavour.
Course Soup
Cuisine American
Keyword corn and pepper soup, vegetarian soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 60kcal
Author Randa Derkson

Ingredients

  • 1 onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic minced
  • 1 cupĀ  roasted corn kernels *
  • 1 can diced tomatoes I used petite cut, personal preference
  • 4 cups chicken broth
  • 1 tbsp dried basil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp pepper
  • Sea salt to taste
  • *To roast corn: Throw together the corn kernels salt, and pepper with olive oil. Lay on a pan and roast at 400 degrees for 15 minutes.

Instructions

  • Heat a large pot over medium heat. Drizzle in the olive oil.
  • Ads the chopped onion, and bell peppers, saute until onion is translucent.
  • Add corn, garlic, diced tomatoes, chicken broth, basil, chili powder, cumin, paprika, salt, and pepper.
  • Bring to a boil, cover and simmer for 60 minutes (the longer, the better).
  • Taste and adjust seasonings as desired.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 11.7g | Protein: 2.4g | Fat: 0.8g | Saturated Fat: 0.1g | Cholesterol: 2.5mg | Sodium: 728mg | Fiber: 2.7g | Sugar: 4.6g