Roasted corn and pepper soup

Recipe Information

Ingredients

• 4 ears yellow corn, shucked

• 3 bell peppers

• 1 tablespoon olive oil

• 1 large onion, finely diced

• 1 1/2 cups diced tomatoes, drained

• 1 pinch cayenne pepper

• 1/4 teaspoon ground cumin

• 1/2 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1 tablespoon chives, chopped

• 2 cups low-sodium vegetable broth

Directions

• Preheat the oven to 400 degrees F.

• Roast the corn and peppers on a baking sheet until the corn kernels start to brown and the skin of the peppers char. Allow both to cool.

• Remove the corn from the cob with a knife. Place the peppers in a covered bowl and allow them to steam for 10 minutes, then remove the charred skin and chop the peppers.

• Heat oil in a large saucepan over medium heat. Cook the onions for about 4 minutes.

• Stir in the corn, peppers, tomatoes, red pepper, cumin, thyme, black pepper, and chives and cook for another 2-3 minutes.

• Add the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.

• Puree the soup with an immersion blender or food processor. Serve hot.

Nutrition (per serving)

• Calories: 77 cal

• Total fat: 1g

• Saturated fat: <1g

• Monounsaturated fat: <1g

• Cholesterol: 0mg

• Sodium: 42mg

• Potassium: 353mg

• Carbohydrate: 17g

• Fiber: 3g

• Protein: 3g