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Health Information Library Recipes Fire roasted corn soup

Fire roasted corn soup

Nutrition Facts

Serving Size 8 ounces
Calories 119

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 5 g
Sodium 184 mg
Cholesterol 9 mg
Dietary fiber 2 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Roasted corn has a caramelized flavor that pairs well with this soup's creamy texture. Jalapeno peppers add kick.

Ingredients

(Serves 12)
  • 4 cups corn kernels
  • 1 1/2 tablespoons olive oil
  • 3 cups chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 teaspoons chopped garlic
  • 1/4 cup all-purpose flour
  • 1 teaspoon cumin
  • 6 cups vegetable stock
  • 2 jalapeno peppers, minced
  • 1 1/2 cups half-and-half
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon chopped parsley

Directions

Heat oven to 500 F. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour and cumin. Mix until the flour is evenly dispersed.

Add the vegetable stock and jalapenos and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper and parsley. Remove from heat and serve.

Last Updated: May 14th, 2016