Roasted Corn and Tomato Soup with Crab
This soup is the perfect Summer into Fall dish, using the last of prime Summer produce to create a hearty, flavor-packed dish. It's also 0 WW points per cup, making it a perfect addition to any meal plan.
Equipment
- Oven
- Roasting Pan
- Blender
Ingredients
- 30 oz mixed cherry tomatoes (3 10 oz packs)
- 5 ears fresh corn peeled
- 1 sweet onion roughly chopped
- 2 yellow peppers roughly chopped
- Salt
- Pepper
- Garlic powder
- 3 tbsp red wine vinegar
- 3 cloves garlic peeled
- 1 tbsp olive oil
- 1-2 tbsp hot sauce optional
- 2 4.25 oz cans crabmeat
- 1 cup chicken stock optional, add more or less as desired to thin soup
- Garnish with hot sauce, cilantro, cracked black pepper
Instructions
- Roughly chop peppers and onion, and spray peppers, onions, corn, and tomatoes with cooking spray and toss with salt, pepper, and garlic powder. Roast at 375 for 15-20 minutes, until tomatoes start to blister and all veggies are soft. Let cool.
- Cut corn off the cob, and add corn, tomatoes, peppers, and onions to blender. Add red wine vinegar, garlic cloves, olive oil, hot sauce, and stock if using to blender and blend until smooth.
- Soup can be served hot or cold. Serve with crab meat on top and garnish with chopped cilantro, a dash of hot sauce, and fresh cracked black pepper.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 182kcalCarbohydrates: 28gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 264mgPotassium: 792mgFiber: 3gSugar: 12gVitamin A: 919IUVitamin C: 116mgCalcium: 64mgIron: 2mg
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