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Fire roasted corn soup

May 22, 2026

Recipe

Roasted corn has a caramelized flavor that pairs well with this soup's creamy texture. Jalapeno peppers add kick.

Serves 12

Roasting corn develops its natural sugars and creates a caramelized flavor. If you don't have jalapenos, you can use 1/2 teaspoon of cayenne pepper instead.

Heat oven to 500 F. Place the corn kernels on a baking sheet. Roast in the oven until they begin to caramelize, about 8 minutes.

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery and garlic, stirring constantly. Cook until the vegetables are soft and tender, about 5 minutes. Reduce heat and stir in the corn, flour and cumin. Mix until the flour is evenly dispersed.

Add the vegetable stock and jalapenos and let simmer for about 30 minutes. Stir in half-and-half, salt, pepper and parsley. Remove from heat and serve.

4 cups corn kernels
1 1/2 tablespoons olive oil
3 cups chopped onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped garlic
1/4 cup all-purpose flour (substitute with corn starch for a gluten-free soup)
1 teaspoon cumin
6 cups vegetable stock
2 jalapeno peppers, minced
1 1/2 cups half-and-half
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped parsley

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 1/2 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates 1 Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 119 Calories 17 g Total carbohydrate 9 mg Cholesterol 2 g Dietary fiber 3 g Monounsaturated fat Potassium 3 g Protein 2 g Saturated fat 8 ounces Serving size 184 mg Sodium 5 g Total fat