Roasted Corn Soup

Corn is one of the most widely grown crops in the world and has been a staple food for many cultures for thousands of years.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Corn Soup

Cooking Method: Blending, Roasting Cuisine: American, Mexican Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Summer

Ingredients

Servings

• 4 cup Corn
• 2 tablespoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 teaspoon Salt
• ¹⁄₂ teaspoon Black Pepper
• ¹⁄₂ cup Heavy Cream
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the corn on a baking sheet and drizzle with olive oil.
3. Roast the corn in the oven for 15-20 minutes, or until it starts to brown.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted corn and vegetable stock to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Season with salt and black pepper to taste.
9. Stir in the heavy cream and heat the soup for an additional 5 minutes.
10. Serve the soup hot, garnished with cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.