Roasted Corn and Zucchini Soup

5 11 2013

This is a light, yet hearty soup. It has different textural components thanks to the crunchy bacon. And because it comes together pretty fast, it’s a great fall-time, weeknight dinner option.

Roasted Corn and Zucchini Soup

Roasted Corn and Zucchini Soup

The following serves 2-3:

  • Turkey bacon, chopped
  • 2 small bags of frozen corn
  • 1 large zucchini, chopped
  • Half a large onion, chopped
  • 2-4 cloves of garlic (use more or less depending how much you like garlic and the size of the cloves)
  • Salt and pepper
  • Ground thyme
  • Red pepper flakes
  • Olive oil
  • 4 cups chicken stock
  • Non-fat half and half

Preheat oven to 425.

Chop up a few strips of turkey bacon and saute in a skillet over medium heat until crisp. Remove to a paper towel.

Coat corn, zucchini, onion and garlic with the drippings from the bacon, along with salt, pepper, a little ground thyme and a pinch of red pepper flakes. If there wasn’t enough bacon drippings you can add a little olive oil as well. Roast in the oven for 15-20 minutes or so, turning occasionally.

While the veggies roast, heat the chicken stock in a large pot. Reserve some of the corn kernels to use as garnish, then add the rest of the roasted veggies to the pot of warm stock and puree with an immersion blender (or transfer to a food processor or blender to puree).  Put the soup back over a low heat and slowly add in a little half and half (one good turn of the pan). Taste and season with salt and pepper.

This addition is optional: for a little more substance, I decided to add some sautéed salmon to this dish. I keep a bag of frozen salmon burgers in the freezer for quick weeknight meals. I crumbled up one of the patties, seasoned it with salt, garlic powder and paprika and sautéed in the skillet I used to cook the bacon.

To serve, I put the salmon crumbles and some of the reserved roasted corn in a large soup bowl, then topped with the soup and garnished with black pepper and bacon bits.

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