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.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
- 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.
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.
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