Fire Roasted Corn Soup: A Creamy and Spicy Delight

13/08/2023

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If you are looking for a creamy and spicy soup that is perfect for any season, you might want to try fire-roasted corn soup. This soup is made with fresh corn kernels that are roasted in the oven until they are caramelized and smoky. The roasted corn is then blended with onion, carrot, celery, garlic, vegetable stock, jalapeno peppers, and Greek yogurt. The soup is seasoned with ketchup, smoked paprika, cumin, salt, pepper, cilantro, and lime juice. It is a low-fat, high-fiber, and high-protein soup that has many health benefits. For example, it can help you feel full and satisfied, which can help you control your weight and prevent overeating. It can also lower your cholesterol and blood pressure levels, which can reduce your risk of heart disease and stroke. Moreover, it can boost your immune system and fight infections thanks to the vitamin C from the corn, tomatoes, and lime juice. Furthermore, it can improve your digestion and prevent constipation due to the fiber from the corn, beans, and vegetables. Additionally, it can enhance your mood and energy levels, as it contains complex carbohydrates that provide steady fuel for your brain and body. Fire-roasted corn soup is a delicious and nutritious soup that can be enjoyed hot or cold. You can garnish it with more cilantro, lime juice, or cheese if you like. You can also add some roasted sweet potatoes, beans, or chicken to make it more filling. Try this fire roasted corn soup recipe today and enjoy a creamy and spicy delight. ????

Fire Roasted Corn Soup: A Creamy and Spicy Delight
Prep Time

30 Mins

Dificult

Easy

Servings

12

Ingredients

Instructions

  • Heat oven to 500 F. Place the corn kernels on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika; cumin; salt and pepper. Toss to coat and then roast in the oven until they begin to caramelize; about 8 minutes.
  • In a large soup pot; heat some 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 flour. Mix until the flour is evenly dispersed.
  • Add the vegetable stock and jalapenos and let simmer for about 30 minutes. Stir in the Greek yogurt and sweet potato cubes.
  • Either use an immersion blender directly in the pot or transfer the soup in batches into a full-size blender to blend the mixture until smooth.
  • Stir in cilantro and lime juice. Adjust seasoning if needed.
  • Serve hot or cold; garnished with more cilantro if desired.

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Nutrition Facts

  • Calories
    144
  • Total Fat
    3 g
  • Protein
    7 g
  • Carbs
    24 g

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