Roasted Corn and Tomato Soup is a hearty and flavorful soup that is perfect for cool weather!
Ingredients
6ears corn, husks and silk removed (about 3 cups of kernels)
1/2 to 3/4cuphalf-and-half
1poundripe but firm tomatoes, cored and quartered
1red onion, chopped
4garlic cloves, crushed
2teaspoonsof olive oil
2red bell peppers
2 1/2cupslow-sodium chicken broth
1/2teaspoonchili powder
1/4teaspoonsmoked paprika
1/4teaspoonchipotle chili powder
1teaspoonsalt
Sliced avocado for garnish
Extra-virgin olive oil for drizzling
Paprika for garnish
Instructions
Preheat an oven to 375°F.
Using chef’s knife or corn stripper, cut kernels from corn; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Transfer the cut kernels (you should have 3 cups kernels). Transfer to a foil lined baking sheet.
Hold cobs over a medium bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into bowl. Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry.
Discard pulp in towel and set corn juice aside. Add just enough half-and-half to the corn juice to make 1 cup of liquid; set aside.
Add tomatoes, onion and garlic in a single layer onto the foil-lined baking sheet with the corn. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.
Bake for 25-30 minutes until tomatoes skins are darken and caramelized. Remove from the oven and let cool. When the tomatoes are cool enough to handle, peel off the skins and discard. Transfer the tomato flesh and corn mixture to a large dutch oven and set aside. (Reserve a handful of the roasted corn for garnish if desired)
Preheat broiler. Cut bell peppers in half lengthwise, discard seeds and membranes.
Place halves, skin sides up, on a foil-lined baking sheet, and flatten with your hand.
Broil 10 minutes or until blackened. Place bell peppers in a paper bag and fold to close tightly. Let stand 10 minutes before peeling; transfer to the large dutch oven with corn mixture.
Add chicken broth to the dutch oven and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powders, paprika and salt.
Using an immersion blender, blend the soup until smooth.
Add the half-and-half/corn liquid mixture and return to simmer. Season to taste with salt, pepper. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.