Fire Roasted Corn Soup
This content is courtesy of Mayo Clinic, the No. 1 hospital in the nation according to U.S. News & World Report. Middlesex Health is a member of the Mayo Clinic Care Network. This relationship provides us with access to information, knowledge and expertise from Mayo Clinic.
Would you like a taste of summer in winter? Try this scrumptious corn soup. Roasting develops the natural sugars in the corn to create a caramelized flavor, and if you don't have fresh jalapenos, use ½ teaspoon dried cayenne pepper.
FIRE ROASTED CORN SOUP
- 4 cups corn kernels
- 1 ½ tablespoons olive oil
- 3 cups chopped onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 teaspoons chopped garlic
- ¼ cup all-purpose flour
- 1 teaspoon cumin
- 6 cups vegetable stock
- 2 jalapeno peppers, minced
- 1 ½ cups half-and-half
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon chopped parsley
Heat oven to 500 Fahrenheit. 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.
Nutritional information per serving size 8 ounces
119 calories; 5 g total fat; 2 g saturated fat; 0 g transfat; 3 g monounsaturated fat; 9 mg cholesterol; 184 mg sodium; 17 g total carbohydrate; 2 g dietary fiber; 5 g total sugars; 3 g protein.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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