Fire Roasted Corn Soup

Fire Roasted Corn Soup

A smoky, slightly spicy soup made with fire-roasted corn, fresh vegetables, and a hint of jalapeño for a deliciously bold flavor.

Active Time
45 mins
Total Time
45 mins
Total Servings
12 Serves

How to Make It

1. Step
Heat oven to 500°F (260°C).
2. Step
Place the corn kernels on a baking sheet and roast until they begin to caramelize, about 8 minutes.
3. Step
In a large soup pot, heat the olive oil over medium-high heat.
4. Step
Add the chopped onion, carrots, celery, and garlic. Stir constantly and cook until the vegetables are soft and tender, about 5 minutes.
5. Step
Reduce heat to medium and stir in the roasted corn, flour, and cumin. Mix until the flour is evenly dispersed.
6. Step
Add the vegetable stock and minced jalapeños. Let the soup simmer for about 30 minutes.
7. Step
Stir in the half-and-half, salt, white pepper, and chopped parsley.
8. Step
Remove from heat and serve hot.

Ingredients

  • 4 cups corn kernels
  • 1 1/2 tablespoons olive oil
  • 3 cups chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 teaspoons chopped garlic
  • 1/4 cup all-purpose flour
  • 1 teaspoon cumin
  • 6 cups vegetable stock
  • 2 jalapeño peppers, minced
  • 1 1/2 cups half-and-half
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon chopped parsley

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