Best Rosemary Corn Soup Recipes

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 Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste

Steps:

In a large saucepan, saute onions, carrot 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 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.

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

Ingredients

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