Tuesday, 20 November 2012

Roasted Corn, Tomato, and Red Pepper Soup!

It’s getting cold outside and soup is one of my favourite things to eat when I need something to warm me up. I was thinking I would make some squash or pumpkin soup but then realized I was getting a little tired of the quintessential Fall flavours. I wanted something with a little heat to warm and comfort me…something sweet and slightly spicy…but something with Chipotle or Smoked Paprika instead of Cinnamon, Nutmeg, or Clove. I started my search for a recipe and found one for Roasted Corn, Tomato, and Red Pepper Soup. Yum and sold!
This is a very easy soup to make but it is time-consuming because it requires one to roast the corn, tomatoes, and red peppers separately. In my opinion, the time is well worth it. This soup is delicious! I served it with warm garlic baguette and guacamole.

Roasted Corn, Tomato, and Red Pepper Soup (Serves 4)


2 tomatoes (ripe but firm)
6 heads of corn
2 red peppers
1 red onion (not a massively huge one; if your onion happens to be huge, use half)
1 yellow onion
3 cloves of garlic
1 cup of cream
About 4 cups of low-sodium chicken broth (just enough to cover the ingredients in the pot)
1 tsp of chipotle powder
1 tsp of salt
Smoked paprika for garnish


1)      Set your oven to Broil – High
2)      Place the peppers on a pan and broil until their skins are black and blistered on all sides, about 15 minutes. Turn as needed. Remove them from the oven.
3)      Set the oven to 375 degrees F
4)      Place the charred peppers in a paper bag or in a glass container with tight-fitting lid and let them steam
5)      In the meantime, place the tomatoes in a dish or in a pan and drizzle with olive oil. Roast for 30 minutes. I used the time it took for the tomatoes to roast to wash and cut the onions, garlic, and corn, and to place the corn kernels on a baking sheet in a single layer. After I prepared these ingredients, I peeled, seeded, and coarsely chopped the peppers. The skins of the peppers should have loosened by this time and you should be able to just slip them off. If this is difficult, you can use a peeler to get the skins off.
6)      Remove the tomatoes from the oven but leave the oven on.
7)      Place the corn in the oven and roast for 15 minutes. Remove from the oven and let cool. Reserve a few handfuls of corn for garnishing.
8)      Core and peel the tomatoes and chop coarsely.
9)      In a soup pot, combine the onions, garlic, roasted tomatoes, roasted peppers, corn, broth, and salt, and bring to a boil over high heat.
10)   Reduce heat and simmer for 10 minutes or until the vegetables are tender.
11)   Stir in the chipotle powder and salt.
12)   Using an immersion blender, puree the soup until smooth. While blending, slowly pour in the cream. Pour into blows and garnish with reserved corn and smoked paprika. You can also garnish with avocado or guacamole!

First, the peppers...

Peeling roasted peppers is easily one of my least favourite kitchen tasks...yuck! I recommend you char the heck out of these things...makes the skin slip off easier...

Second, the tomatoes...

Smells soooo good.....
Third, the corn...


Now, putting it all together... 

Yum! After all the prep work, this soup comes together really quickly. You may want to roast the veggies the day before if you are time constrained...this would be a treat for Monday dinner!

Enjoy! (Please ignore hideous bowl :) )

No comments:

Post a Comment