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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
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
60
kcal
Author
The Bewitchin Kitchen
Ingredients
1
onion
diced
1
green pepper
diced
1
red pepper
diced
1
yellow pepper
diced
2
cloves
garlic
minced
1
cup
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:
1
g
|
Calories:
60
kcal
|
Carbohydrates:
11.7
g
|
Protein:
2.4
g
|
Fat:
0.8
g
|
Saturated Fat:
0.1
g
|
Cholesterol:
2.5
mg
|
Sodium:
728
mg
|
Fiber:
2.7
g
|
Sugar:
4.6
g