Odeon's Roast Red Pepper, Tomato and Corn Soup

By Moira Hodgson

Total Time
1 hour 30 minutes
Rating
4(7)
Notes
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Featured in: FOOD; Taking Advantage of Season's Tomatoes

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Ingredients

Yield:8 servings
  • 7red bell peppers
  • 1poblano chili
  • 8large ripe tomatoes
  • 8ears yellow corn
  • 2medium onions, diced
  • 6cloves garlic, peeled and crushed
  • 2leeks, white part only, sliced fine and carefully washed
  • ½cup extra-virgin olive oil
  • 1jalapeno chili, seeded and sliced fine
  • 2sprigs thyme
  • 2cups chicken stock
  • 3cups water
  • Coarse salt, freshly ground pep-per and Tobasco to taste
  • Milk for thinning if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

320 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 8 grams protein; 1354 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.

  2. Step 2

    Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.

  3. Step 3

    Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.

  4. Step 4

    Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.

  5. Step 5

    Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.

Tip
  • When serving chilled, the soup may be garnished with sour cream or creme fraiche blended with cilantro or basil leaves. Hot, it is good with basil pesto or freshly grated Parmesan cheese.

Ratings

4 out of 5
7 user ratings
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