Roasted Corn Soup Recipe

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Roasted Corn Soup
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Ingredients:

Directions:

  1. Heat oven to 400 degrees F. Cover a cookie sheet with aluminum foil. Toss the fresh corn with 1 teaspoon olive oil; pour onto the cookie sheet and roast in the oven, stirring frequently, for about 15 minutes, or until brown and toasty. Set aside 1/2 cup.
  2. Heat the remaining oil and the butter in a large saucepan; saute the onion, garlic, Anaheim chili and jalapeno until just wilted. Add the potato, broth, canned corn and remaining roasted corn. Simmer about 30 minutes. Let stand until cooled, then place the solids into a blender along with just enough liquid to blend. Pass the blended ingredients through a fine sieve, pressing to remove as much pulp as possible while leaving the hard casings in the sieve. Add the blended ingredients back to the pan. Heat the soup up to simmer, add the cumin and cream. Stir to combine. Ladle into warm bowls, and top with the garnishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.48 Kcal (998 kJ)
Calories from fat 119.13 Kcal
% Daily Value*
Total Fat 13.24g 20%
Cholesterol 17.91mg 6%
Sodium 883.49mg 37%
Potassium 701.85mg 15%
Total Carbs 26.76g 9%
Sugars 5.38g 22%
Dietary Fiber 5.25g 21%
Protein 4.5g 9%
Vitamin C 33mg 55%
Iron 1.6mg 9%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 55.89 Kcal (234 kJ)
Calories from fat 27.92 Kcal
% Daily Value*
Total Fat 3.1g 20%
Cholesterol 4.2mg 6%
Sodium 207.07mg 37%
Potassium 164.5mg 15%
Total Carbs 6.27g 9%
Sugars 1.26g 22%
Dietary Fiber 1.23g 21%
Protein 1.05g 9%
Vitamin C 7.7mg 55%
Iron 0.4mg 9%
Calcium 10.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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