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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Toasted Corn Soup

Source: dLife

This high-fiber soup is a smooth and soothing winner!

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	118.5

Total Carbs	23.3 g

Dietary Fiber	3.7 g

Sugars	6.2 g

Total Fat	1.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.5 g

Potassium	0.0 mg

Protein	4.3 g

Sodium	531.9 mg

Dietary Exchanges 1.6 Fat, 1.0 Vegetables, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

If using fresh corn, husk and rinse.
Place a 12-inch frying pan over medium-high heat. When hot, add ears or corn and toast until browned, turning as needed (approximately 10 minutes). Remove from pan and let cool. If using frozen corn, follow same directions.
In 4-quart pan, combine broth, carrot, onion and garlic. Bring to boil, then simmer until veggies are tender (approximately 10 minutes).
While broth simmers, cut kernels off corn cobs using a sharp knife. Add to soup mixture. Cover and simmer for 5 minutes.
Puree soup in blender until smooth (do in batches), then rub through a fine sieve over bowl. Discard solids.
Serve soup hot or cold, topped with basil salsa and/or basil sprigs.