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Add a photoSlightly charring the peppers, corn, and tomatoes on the grill, helps to incorporate a smoky flavor to the soup that actually enhances the sweetness in all of the ingredients. The creamy consistency and piquant bite of the feta cheese offsets the warm, fragrant puree and completes the dish.
Servings: 5-6 Bowls
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Ingredients
- 3 red bell peppers, halved and seeded
- 3 ears corn, shucked
- 4 large tomatoes, halved and seeded
- 2 Tbs extra-virgin olive oil
- 4 cups onion, chopped
- 1 ½ quarts chicken stock
- Salt and pepper to taste
- ¼ cup crumbled feta cheese
- 2 Tbs Chopped fresh chives or scallions
Directions
- Prepare grill to medium-high heat.
- Arrange bell peppers, skin side down, and corn on grill. Grill for about 5 minutes, turning the corn occasionally. Add tomatoes and grill for an additional 5 minutes or until vegetables are slightly charred. After removing the tomato from the grill, the skin should easily peel off.
- Coarsely chop the tomatoes and grilled red peppers and place in a bowl. Cut the kernels from the ears of corn; add to tomato mixture.
- Heat oil in a large Dutch oven or large, deep pot over medium heat. Add onion and cook until tender, stirring occasionally. Stir in tomato mixture; cook for about 3 minutes, stirring occasionally. Increase the heat to high and stir in chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender. Allow to cool slightly.
- Ladle soup into a blender and puree. Pour the puree through a sieve, over a clean pot. Make sure to press all of the liquid through the sieve. If your soup has a slightly grainy texture, you may need to repeat this process once more.
- Place the pot of pureed soup over a medium flame and heat thoroughly. Season with salt and pepper.
- Garnish each bowl of soup with feta cheese and chopped chives/scallions; serve immediately.
- Recipe adapted from Roasted Corn, Pepper, and Tomato Chowder, Cooking Light, June 2009
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 5 servings | |
| Calories 193 | |
| Calories from Fat 71 | 37% |
| Total Fat 8.07g | 10% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 549mg | 23% |
| Potassium 896mg | 26% |
| Total Carbs 24.76g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 11.81g | 8% |
| Protein 7.59g | 12% |
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Comments
February 24, 2011I have a similar recipe at http://eliotseats.com/?p=3357. Instead of Feta, I use blue cheese and chives. I'll try the feta too.
July 16, 2010This looks really delicious, Marisa. Thanks for sharing! I've added it to the try soon folder in my recipe box. Will let you know how it is when I try it!1 reply
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