Corn and Red Pepper Soup
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“365 Great 20 Minute Recipes”
Corn and Red Pepper Soup
0 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
- In a large saucepan, heat oil. Add onion and cook over medium heat, stirring until softened, 3 minutes.
- Add garlic and cook 30 seconds.
- Add corn and 2 cups water. Bring to a boil.
- Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.
- Process corn mixture in food processor or blender to make a coarse puree.
- Return to saucepan and add chicken broth and peppers. Bring to a boil and cook for 1 minute.
- Season with nutmeg and Tabasco. Ladle into bowls and top with yogurt.
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Corn and Red Pepper Soup