Photo: Cala
Roasted Corn Soup with Tomato
13 ingredients
Serves 4.
openrecipes
This recipe was created by the Sussman brothers, Max and Eli. The chefs started testing the recipe early one morning but Max had to go into work before it was done cooking. He texted Eli a few hours later—“how did the soup turn out?”—and Eli texted him back: “I now know what it feels like to open presents on Christmas morning.”
Estimated Nutrition (whole recipe, rough)
761
Calories
41g
Protein
47g
Fat
53g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 1 tsp. salt, plus more, to taste
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes