Corn and Tomato Soup

My daughter Gabrielle has been cooking up a storm lately.  Recently she made a delicious and healthy Roasted Sweet Corn and Tomato Soup from the Our Best Bites website.  It was early in April so fresh corn wasn't available but it was still very tasty using frozen.  I can't wait to make it with fresh, sweet corn, right off the cob when the summer season arrives!  Along with the topping of corn kernels, paprika and herbs you could also sprinkle grated cheddar cheese and minced sweet green pepper on top.  Use minced jalapeño or serrano chili peppers for a spicier rendition.  If you want to keep it vegetarian, just substitute vegetable broth for the chicken broth.  Enoy!


Roasted Sweet Corn and Tomato Soup
Recipe by Our Best Bites, inspired by the Sussman Brothers

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Yields about 6 cups of soup.



This soup is a little spicy, depending on how much chipotle pepper is used, so beer would always be a great choice.  For wine, I would stick with fruit driven white wines such as a Chardonnay, a Spanish Albarino or a South African Chenin Blanc.  For reds, a fruity French Beaujolais Cru or an Argentinian Malbec would be a great choices .  These fruit forward wines will hold up to and complement the spice in the soup.  And, for Cinco de Mayo, why not a margarita?!  Cheers!