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    You are in: Home / Recipes / Roasted Corn and Pepper Soup Recipe
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    Roasted Corn and Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Houseblend's Note:

    Fall means SOUP! I can't wait to try this one...sounds creamy and hearty. I think I'll serve this with a huge loaf of crusty french bread and a warm blanket with my sweetie. Let me know what you think...courtesy of Better Homes and Gardens.

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    Units: US | Metric


    1. 1
      Thaw frozen corn and pat dry with paper towel. Line a baking sheet with foil and lightly grease the foil.
    2. 2
      Spread corn evenly on pan, then roast at 450 degrees for 20 minutes, stirring once halfway.
    3. 3
      In a large dutch oven, cook onion and red pepper in oil until tender. Add the corn, 3 cans of broth, thyme and ground red pepper. Bring to boil, reduce heat and simmer for 15 minutes.
    4. 4
      In a jar with a lid, combine remaining chicken broth and the flour. Cover and shake well. Add to soup and stir until slightly thickened and bubbly.
    5. 5
      Stir cream into soup and heat through. Stir in crabmeat, then serve.

    Ratings & Reviews:


    Nutritional Facts for Roasted Corn and Pepper Soup

    Serving Size: 1 (249 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.9
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 2.7 g
    Cholesterol 13.5 mg
    Sodium 467.4 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 1.8 g
    Sugars 2.3 g
    Protein 5.1 g

    The following items or measurements are not included:


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