moresoy: roasted corn soup

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Roasted Corn and Tortilla Soup

 

Recipe By :Marie Oser

Serving Size : 12 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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SOUP:

2 teaspoons olive oil

1/4 teaspoon crushed red pepper

8 cloves garlic -- minced

1 medium yellow onion -- chopped

1 cup chopped red and green bell peppers

1 3-ounce package roasted sweet corn

1 cup sliced baby-cut carrots

3 cups diced peeled potatoes

1/2 cup dry vermouth -- plus

1/4 cup dry vermouth -- divided

GARNISH:

olive oil cooking spray

1 Whole-wheat tortilla -- cut into 1/4-inch strips

4 2/3 cups chicken-flavor vegetarian broth -- boiling

2 14.5-ounce cans Mexican-style stewed tomatoes

1/2 cup chopped fresh cilantro

1/4 cup mellow white miso

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1/2 teaspoon dried thyme

dash hot pepper sauce

Fire Roasted Salsa -- prepared

 

1. For the soup: Warm oil and crushed pepper in a 5-quart saucepan over

medium-high heat for 1 minute. Add the garlic, onion, bell pepper, corn, and

carrots and saute 3 minutes. Add the potatoes and cook 8 minutes, stirring

frequently. Stir in the 1/2 cup of vermouth, cook 2 minutes, and add the hot

broth. Cook mixture 5 minutes.

 

2. Place the stewed tomatoes in food processor and pulse to chop coarsely. Add

to soup with the cilantro. Reduce heat and cook for 20 minutes.

 

3. In a small bowl, blend the miso with the 1/4 cup of vermouth. Add to the soup

with the cumin, oregano, thyme, and hot pepper sauce. Simmer 5 minutes, or until

ready to serve. Do not boil.

 

4. For the garnish: Five minutes before serving, preheat oven to 400F. Spray

baking sheet with oil; place tortilla strips on it in a single layer and spray

tops lightly. Place on top shelf of oven and bake 5 minutes, or until crisp.

Serve soup topped with tortilla strips with a dollop of salsa in the center.

Alternately, you can use tortilla chips.

 

Source:

" More Soy Cooking "

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Per Serving (excluding unknown items): 124 Calories; 2g Fat (15.8% calories from

fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 778mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Oven-baked tortilla strips and a dollop of salsa top this Southwestern

favorite.

 

Nutr. Assoc. : 0 0 0 0 0 2237 2865 260 4608 0 0 0 0 901666 5846 0 0 5544 0 1016

0 0 1325