Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Corn and Pepper Soup Recipe
    Lost? Site Map

    Roasted Corn and Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    41%
    Total Fat 6.0 g
    9%
    Saturated Fat 2.7 g
    13%
    Cholesterol 13.5 mg
    4%
    Sodium 467.4 mg
    19%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.3 g
    9%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    crabmeat

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites