How many times do I need to tell you how much I love soup.
I LOVE SOUP.
Soup is one of those meals that I enjoy making as much as I enjoy eating it. Loaded with fresh veggies and very few spices you can create a delicious meal that is good for you and perfect to save for quick and easy lunches on the go.
Today’s Corn and Onion Bisque is rich in flavor. Smokey from the roasted corn and flavorful from the onions and peppers. It is so good that it might be better than my Cream of Tomato soup… just maybe.
While the cook time on this is a little longer than my other soups the flavor that results from the slow cooking is well worth it. Perhaps you could even try this out in a crock pot overnight.
Roasted Corn and Onion Bisque- Vegan
20 Ounces of Frozen Corn Kernels
2 Medium Yellow Onions
1 Large Red Bell Pepper
2 Stalks Celery
1 Teaspoon Oregano
1 Teaspoon Thyme
2 Tablespoons Olive Oil (plus more for roasting the corn)
1/2 Teaspoon salt
1/2 Teaspoon Cracked Black Pepper
4 Cups Vegetable Broth
1/2 Cup Unsweetened Almond Milk
1) Turn oven to broil. On a baking sheet lined with aluminium foil spread the frozen corn and slightly coat with olive oil. Broil the corn for 8-10 minutes until the corn starts to get a bit of a charred looking and becomes fragrant.
2) While the corn is broiling. Heat 2 tablespoons of olive oil in a large pot on high. Once the olive oil is heated add the chopped onions, peppers and celery then saute until the onions are translucent which is about 8 minutes. (Should work out about just right to when your corn is done!)
3) Leaving the heat on high stir in the spices and cook for 2 more minutes. Then add in the roasted corn and the broth and bring the soup to a boil.
4) Once the soup is boiling turn the temperature to a very low simmer. Cook covered for 40 minutes. At the end of forty minutes I ended up adding in another cup of water because my broth had cooked off so much, making it a total of 5 cups of liquids. You can make a judgement call. If you like thicker soups opt out and if you like thinner add in an extra cup.
5) Transfer the soup to a high speed blender and add in the 1/2 cup of milk before processing. Just give the soup a couple of pulses to break down the onions and peppers. You still want a little texture so don’t go over board.
Soup is ready to serve hot or to be frozen to eat later!
Not everyone can eat soup in the middle of the summer like me but since it’s still so freaking cold outside that you should make this soup ASAP!
For those of you wanting an Insanity update… it’s going great. Legs are a little tired but I’m really enjoying it. I love that I’m getting back into my old boot camp self.
How is your Thursday going?