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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%
     
Fat
Carbs
Protein

Preparation






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