Roasted Tomato & Corn Soup

Roasted tomato & Corn soup

Roasted tomato & corn soup

I know what you’re thinking. Soup? In the summer? Just stay with me here. You won’t be disappointed.

Farmers market fresh tomatoes roasted in the oven until they spill their juices and slightly caramelize. Sweet kernels sliced off the cob cooked until they’re just golden around the edges. Bell pepper singed on an open flame and peeled down to its soft flesh. Now add all that to slightly sauteed yellow and red onions plus a fiery jalapeno. Some chili powder and seasonings. A little bit of vegetable broth. Then whip everything into a frenzy with an immersion or regular blender.

You feel me now?

If you’re like a certain someone I know and you love when food is a vehicle for toppers, well, then you’re in luck. The options are endless: Freshly chopped cilantro, chunks of buttery avocado, shreds of salty tortilla chips, I could go on…

Despite its creamy texture there’s not a drop of dairy in here–not that there’s anything wrong with that. Just foods from the earth hanging out in your soup bowl getting along famously.

Summer is served

Summer is served

Roasted Tomato & Corn Soup

Serves 4-6

Ingredients

4 ripe tomatoes, sliced in half horizontally

Olive oil

4-6 ears of corn, kernels sliced off the cob, cobs discarded (or saved for future endeavors)

1 red bell pepper

1 yellow onion, chopped

1 red onion, chopped

1 jalapeno, chopped (optional)

3 garlic cloves, minced

About 2 cups of low-sodium vegetable broth

1 tsp chili powder

Salt & pepper

For garnish: Cilantro, avocado, paprika

Preparation

Heat oven to 375. Place tomatoes flesh side down in a baking dish, drizzle with olive oil. Roast until tomatoes get soft and juicy, about 30 minutes. Let cool slightly.

Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn light brown, 10 to 15 minutes.

Place bell pepper directly on the flame of a gas burner turned on high. Sear the pepper and use tongs to turn until each side is charred all over, about 10 minutes total. Place pepper in a brown paper bag and close tightly. Let stand for 15 minutes. Remove and discard the skins and seeds. Chop pepper.

When the tomatoes have cooled slightly, peel off the skins and discard.

In a soup pot, heat about 1 Tbsp olive oil over medium-high heat. Saute yellow onion, red onion, jalapeno, and garlic until onions soften, about five minutes. To the pot add the tomatoes including any accumulated juices, half of the corn, and red pepper. Season with chili powder, salt, and pepper. Add enough vegetable broth to cover the vegetables. Increase heat to high and bring to a boil.

Reduce heat to medium-high. Using an immersion blender (or adding to a blender in batches), blend until just smooth. It’s okay if some smaller chunks of vegetables remain. Add the remaining corn to the pot and serve with desired garnishes.

Adapted from Williams-Sonoma

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