Rosemary Corn Soup Recipes

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WHITE CORN AND ROSEMARY SOUP



White Corn and Rosemary Soup image

This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy!

Provided by Ingen

Categories     Chowders

Time 1h

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 medium yellow onions (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter)
1 lb no salt added frozen white corn
3 cups fat free sodium free chicken broth
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary
1/4 teaspoon salt
1/8 teaspoon white pepper (I used 1/4 teaspoon)
fresh rosemary (optional)

Steps:

  • In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
  • Stir in the corn; cook for 4 minutes, stirring occasionally.
  • Stir in the broth and rosemary; bring to a boil over medium heat.
  • Add the salt and white pepper.
  • Reduce the heat; simmer for 40 minutes (no stirring needed).
  • Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
  • Reheat. (Not needed if using a hand blender).
  • To serve, garnish with rosemary sprigs.

Nutrition Facts : Calories 81.4, Fat 1.4, SaturatedFat 0.2, Sodium 99.8, Carbohydrate 17.7, Fiber 2.1, Sugar 0.8, Protein 2.5

CREAMY POTATO WITH ROSEMARY SOUP



Creamy Potato With Rosemary Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ teaspoons minced fresh rosemary
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g

ROSEMARY CORN SOUP



Rosemary Corn Soup image

When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma

Provided by Allrecipes Member

Time 1h

Yield 8

Number Of Ingredients 12

2 cups chopped onions
½ cup diced carrots
½ cup diced celery
3 tablespoons butter or margarine, divided
7 ½ cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary
2 garlic clove (blank)s garlic cloves, minced
¼ teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
1 pinch salt and pepper to taste

Steps:

  • In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
  • In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 35.6 g, Cholesterol 27.2 mg, Fat 10.1 g, Fiber 5.3 g, Protein 7.3 g, SaturatedFat 5.2 g, Sodium 970.7 mg, Sugar 8.4 g

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