Spicy Roasted Corn Soup with Bell Pepper and Tomatoes
See full recipe on: My Kitchen in the Rockies
Ingredients |
|---|
| 2 ripe but firm tomatoes |
| Kernels from 6 ears of fresh corn (about 3 cups), make sure it is usda organic and non-gmo! |
| 2 red bell peppers |
| 1 yellow onion, chopped |
| 1 red onion, chopped |
| 3 garlic cloves, minced |
| About 21/2 cups low-sodium chicken broth, plus more as needed |
| 1 tsp. chipotle chili powder |
| 1 tbs. salt, more to taste |
| 1 cup heavy cream |
| Sliced avocado for garnish |
| Extra-virgin olive oil for drizzling |
| Paprika for garnish |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 300 | — |
| Fat | 19g | 29% |
| Carbs | 29g | 9% |
| Protein | 7g | 15% |
| Fiber | 4g | 17% |
| Cholesterol | 54mg | 18% |
| Sodium | 1,236mg | 51% |
Preparation |
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