Roasted Corn Soup
This Roasted Corn Soup is smoky, flavorful, easy to make and so satisfying! I realized when putting together the categories for my 2017 Reader’s Choice Awards that I hadn’t made enough new soup recipes last year to give them their own category, and I hope to remedy that in the new year! I’m starting with this Roasted Corn Soup which has great smoky flavor from the bacon and smoked paprika. It’s also warm, comforting, filling and only 192 calories or 6 Green, 4 Blue or 4 Purple myWW SmartPoints! Perfect comfort food for the chilly months ahead.
Looking for more tasty, hearty soup recipes that are light on calories like this Roasted Corn Soup? Check out my Sausage and Tortellini Tomato Soup, Butternut Squash Soup, Creamy Chicken and Wild Rice Soup, Beef Taco Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow Cooker Beef and Barley Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Buffalo Chicken Soup, Chicken Tortilla Soup and more in the soup section of my recipe index!
Roasted Corn Soup
- 2 cups fresh or frozen corn kernels, thawed if frozen
- 2 teaspoons olive oil
- 3 slices raw center cut bacon, chopped
- 2 teaspoons reserved bacon grease
- ½ cup chopped onion
- 2 garlic cloves, minced
- 32 oz reduced sodium fat free chicken broth
- 8 oz potato, peeled and chopped
- 1 teaspoon smoked paprika
- 1/3 cup fat free half and half
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and mist with cooking spray. Place the corn kernels in a mixing bowl and drizzle with olive oil. Stir to coat and then transfer the corn to the prepared baking sheet in a single layer. Place in the oven and roast for about 20 minutes, stirring the corn every 6-7 minutes, until the corn is browned.
- While the corn is roasting, place the chopped bacon in a soup pot or dutch oven and bring over medium heat. Cook the bacon, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a stack of paper towels to drain. Reserve 2 teaspoons of the bacon grease and discard the rest. Return the 2 teaspoons of reserved grease to the pot and keep at medium heat. Add the onion and garlic and stir into the grease. Cook, stirring occasionally, for about 4 minutes until the onions are tender. Add the broth, potatoes and paprika and stir together to combine. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are softened.
- Add half of the roasted corn from step one to the pot and stir together. Either use an immersion blender directly in the pot or transfer the soup in batches into a full-size blender to blend the mixture until smooth. Return all soup to the pot if using a traditional blender and add the remaining roasted corn, the half and half and the parsley. Stir together and continue to heat on low for a few more minutes until the soup is heated through. Taste the soup and add salt and pepper if desired. When serving, top each (1 1/8 cup) serving of soup with a quarter of the cooked bacon pieces.
5 per (1 1/8 cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Nutrition Information per (1 1/8 cups) serving: 192 calories, 26 g carbs, 6 g sugars, 6 g fat, 2 g saturated fat, 7 g protein, 1 g fiber (from myfitnesspal.com) Lightly adapted from Better Homes and Gardens Soups & Stews 2017