Pureed Corn Soup Topped with Roasted Corn
Corn is one of the most widely grown cereal crops in the world and has been a staple food in many cultures for centuries.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pureed Corn Soup Topped with Roasted Corn
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C). Place the corn on a baking sheet and roast in the oven for 15 minutes, or until lightly browned. In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened. Add the roasted corn, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender or transfer the soup to a blender and puree until smooth. Stir in the heavy cream and lime juice. Serve the soup hot, topped with roasted corn and cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
