This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.
"As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language. " -Sir Thomas More, Author
Even though this soup takes a little time to make most of that time is in roasting the tomatoes. The recipe is quite easy and the perfect fall soup with a hearty whole wheat (or gluten-free) roll and a salad and you have the perfect dinner.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 120 Minutes (Note: Roasting the tomatoes ahead of time (the day before or even the weekend before) can reduce the active cooking time to 60 minutes.)
This recipe can easily be multiplied and makes great leftovers. Serve with a 2 ounce whole wheat or gluten-free roll, AND
serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|spray olive oil
|ears fresh corn
|white onion (diced)
|low sodium chicken or vegetable broth
|red pepper flakes
|2 ounce whole wheat or gluten-free rolls
Preheat oven to 400°F. Place tomatoes in a shallow roasting pan. Spray a light coating of olive oil over the tomatoes. Place the pan in preheated oven and roast for about one hour.
Slice the corn into 1/2 ears and place in a sauce pan. Cover with water and bring to a boil for 7 - 10 minutes. Remove and let cool. Shuck corn by slicing kernels from the ears.
About 10 minutes before the tomatoes are finished heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring constantly. As the onion browns add the corn and cook over medium-high heat stirring frequently. The corn should begin to turn brown quickly.
As the corn browns add the minced garlic. Stir, cooking on medium, for another 2 minutes and remove from the heat.
Remove the tomatoes and puree in a food processor or blender. Place the corn/onion/garlic mixture back on the burner over medium heat and add the tomato. Cook for about five minutes.
Add the chicken stock, wine, water, rosemary, thyme and red pepper flakes. Cook for about 15 minutes and serve with the whole wheat rolls.
Serving size: 2 cups
|Calories from Fat 48
|% Daily Value
|Total Fat 5g
|Saturated Fat 1g
|Monounsaturated Fat 2g
|Trans Fat 0g
|Total Carbohydrates 58g
|Dietary Fiber 10g
|Vitamin A 58%
|Vitamin C 81%
|Vitamin K 30 mcg
|Potassium 1177 mg
|Magnesium 109 mg