Ingredients:
- 1 medium yellow onions (the recipe calls for a yellow onion but i used a red 1 and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion
- fresh rosemary (optional)
Directions:
- In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
- Stir in the corn; cook for 4 minutes, stirring occasionally.
- Stir in the broth and rosemary; bring to a boil over medium heat.
- Add the salt and white pepper.
- Reduce the heat; simmer for 40 minutes (no stirring needed).
- Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
- Reheat. (Not needed if using a hand blender).
- To serve, garnish with rosemary sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.45 Kcal (483 kJ) | ||
| Calories from fat | 35.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Sodium | 420.4mg | 18% | |
| Potassium | 138.07mg | 3% | |
| Total Carbs | 19.04g | 6% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 2.7mg | 4% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.06 Kcal (226 kJ) | ||
| Calories from fat | 16.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 6% | |
|---|---|---|---|
| Sodium | 196.86mg | 18% | |
| Potassium | 64.65mg | 3% | |
| Total Carbs | 8.92g | 6% | |
| Sugars | 1.06g | 9% | |
| Dietary Fiber | 0.9g | 8% | |
| Protein | 1.71g | 7% | |
| Vitamin C | 1.3mg | 4% | |
| Calcium | 14.8mg | 3% | |
* 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.
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