Roasted Tomato-Corn Soup


Roasted Tomato-Corn Soup:

A delicious blend of fresh summer flavors — Tomato and Corn.  Roasting both the tomato and the corn kernals is easy — Then combine with sauteed leek (or shallot) and red pepper, as well as a bit of desired spices.  Heat all together with broth — Then pulverize with an immersion blender.  Easy and absolutely flavorful.  Adapted from PBS/Food web site.

Ingredients / Prep:

3 – 4 medium fresh summer Tomatoes
3 – 4 ears of fresh Corn — Kernels cut off, cob scraped with back of knife.
Olive Oil
1 medium Leek — White part sliced (or 2 Shallots — Minced)
1 Red Bell Pepper — Seeded, sliced
3 Garlic Cloves — Minced
1/2 teaspoon sweet Paprika
1/2 teaspoon ground Cumin
1/2 teaspoon Ancho Chile Powder
1/4 teaspoon Cayenne
4 cups Chicken Broth
2 tablespoons Heavy Cream or Creme Fraiche, as garnish

Instructions / Assembly:

1. Preheat oven to 375 degrees F. Cut Tomatoes in half (or quarters).  Place skin-side down on a parchment-lined rimmed baking sheet.  If desired, drizzle with 1 tbsp. Olive Oil and sprinkle with a pinch of salt. Transfer to the oven to roast for 20 to 25 minutes, until slightly shriveled. Note: The tomatoes may release a lot of juice; be sure your pan has a rim!

2. At 25 minutes, add the Corn Kernels, in one layer, to the baking sheet. Roast for an additional 15 minutes, until the corn has softened and a bit toasted. Remove from the oven and set aside to cool enough to handle.

3. Meanwhile, in a medium pot or Dutch oven, over medium heat, add a bit of olive oil. Add the Leek, Red Pepper and a few pinches of salt; cook for about 5 minutes, till Leek and Peppers are translucent and softened.  Reduce the heat to low and add the minced Garlic, then the Spices (paprika, cumin, ancho, cayenne). Saute for another 2 or 3 minutes, till all blended and fragrant.

4. Prep the Tomatoes — Cut into quarters and remove any core.  Scoop about half a cup of the Corn Kernels to an extra bowl (to reserve for garnish).  Transfer the Tomatoes and Corn Kernels () to the pot with the rest of the sauteed ingredients.  Pour in the chicken broth and cover the pot, cooking the soup at a simmer for about 20 minutes.

5. With an immersion blender, blend the soup until very smooth (but still ‘textured’). If using a blender, add the soup in batches, blend until very smooth. Transfer the blended soup back to the pot and warm over medium low heat. Give the soup a taste and adjust any of the spices and salt.

6. Serve soup in handmade (pottery) bowls. For a garnish, top with a drizzle of heavy cream or creme fraiche, and then some of the reserved corn kernels.