Corn and Red Pepper Soup

365 Great 20 Minute Recipes

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium onion, chopped
• 1  garlic clove, minced
• 5  cups corn
• 2 (14 ounce) cans chicken broth
• 1 (7 ounce) jar  roasted red peppers, drained and chopped
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 teaspoon Tabasco sauce
• 3⁄4 cup plain yogurt

Directions

1. In a large saucepan, heat oil. Add onion and cook over medium heat, stirring until softened, 3 minutes.
2. Add garlic and cook 30 seconds.
3. Add corn and 2 cups water. Bring to a boil.
4. Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.
5. Process corn mixture in food processor or blender to make a coarse puree.
6. Return to saucepan and add chicken broth and peppers. Bring to a boil and cook for 1 minute.
7. Season with nutmeg and Tabasco. Ladle into bowls and top with yogurt.