Roasted Corn and Tomato Soup
I love soups. Many soups. Very, very much. Especially this time of year when it’s so cold and damp and just dreary outside. Soup just warms the soul. I shared this original recipe for Sweet Potato Leek soup I made recently and it really got me in the soup mind frame. I had seen this Roasted Corn and Tomato soup in a magazine several months ago and knew it would be on the menu when the weather turned. Well, here we are. It’s been raining for two weeks straight (at the time of this post) and I desperately NEED a good soup.
This soup is so very good. It’s creamy and full of flavor with the roasted corn. The roasting of bell pepper and tomato and the slight spice from the chipotle. Do you know what chipotle is? It’s smoked/roasted jalapeño pepper so you can imagine how the flavor in this soup is amazing.
There are some steps involved but there aren’t many and none are difficult at all! The most involved is cutting the corn from the cob. You probably know this already but I used my mandoline and it took less than five minutes.
I’ve never roasted a bell pepper myself. There are a couple of ways but the way I did it and the way it’s done normally is held over a flame and turned with tongs occasionally until the skin is charred and black. You can put it on a baking pan and place it under a broiler or use the barbecue grill if you don’t have a gas stovetop. Once that’s done you throw it in a brown paper bag for 15 minutes and then rub the bag against the charred skin and it comes right off. The key is getting the deep char. If it’s not completely charred, you’ll struggle getting the skin off. Don’t worry. Just burn away! The inside is exactly the way it should be.
Nearly everything in this soup gets roasted. You know, roasted garlic might be nice in this, too? If you’ve never roasted garlic it gets really soft and almost buttery and mild. Some people roast it just to be eaten on toasted bread. Maybe next time. This time, I roasted the corn in the oven until the edges started to turn brown and it got a rich, smoky flavor. I also, put the tomatoes in the oven and roasted them dry until the skin cracked, let them cool and peeled the skin off to be thrown in the soup pot later.
I sautéed the onion and garlic in olive oil right in the pot the soup would be made in and then added all my roasted ingredients with chicken stock (for a vegetarian soup just use vegetable stock but I bet you already knew that?), some salt and ground chipotle pepper. I also added a little red wine to deepen the flavor some but if you’d rather not, then just skip it. I let it simmer for about 30 minutes and then turned it off.
My next thought was about the way flavors meld and marry in dishes like lasagna when left overnight and how much better they taste the next day. So I decided I wanted to do the same with this. I turned off the heat and let it cool and then refrigerated it until the following day. That’s when I warmed it and added the cream. Wow!! SO, so good. If you don’t have 8 hours for it sit overnight, don’t sweat it. It’s great as soon as it simmers for a bit.
I served the soup in a French Boule with a handful of the roasted corn on top and slices of creamy avocado. If you’re not an avocado lover, I’d say use a dollop of sour cream and maybe even some balsamic vinegar. You could even have a mini bar with toppings for people to choose. Like bacon and cheese along with the ones I just mentioned. All of the above would be wonderful! What’s your favorite topping idea?
A quick note: again I used my immersion blender. It’s really becoming my best friend in the kitchen. If you’re not using one, you’ll need to move the soup to a blender and blend until smooth while you slowly add the cream. Then go out and grab an immersion blender. They’re about $25 or less. No need to get a fancy one. Just one that will cut.
Recipe adapted from Williams Sonoma Sussman Brothers’ Roasted Corn Soup with Tomato.
- 3 medium size ripe tomatoes
- 7 ears of fresh corn sliced away from the cob
- 1 orange and 1 red bell pepper (or color of your choice excluding green)
- 2 small/medium yellow onions, diced
- 2 tablespoons olive oil
- 1/2 cup red wine
- 3 garlic cloves, minced
- 2 1/2 cups low sodium chicken (or vegetable) broth plus more if needed
- 1 teaspoon chipotle chili powder
- 2 tablespoons salt
- 1 cup heavy cream
- Garnish options:
- Roasted corn, avocado, shredded cheese, sour cream, bacon
- Heat oven to 375.
- Place tomatoes in a greased glass baking dish and roast for approximately 30 minutes until the skins darken and split. Remove and set aside to cool. Leave oven on.
- Place corn kernels on a lightly greased baking pan (I used two) in a single layer and roast 10-15 minutes until the edges begin to brown. Remove and set aside.
- Place bell peppers on gas stove directly over flame, in a baking dish under the broiler or over a barbecue flame, turning with tongs until the entire outside is charred and black.
- Immediately place in a brown paper bag, close tightly and let sit for 15 minutes.
- When cooled and time is up rub the paper bag with the pepper inside to remove the skins. If any remain, pull of with your fingers.
- Cut away stem and discard along with seeds.
- Peel tomatoes.
- In a heavy sauce pot (the soup pot you'll use) heat olive oil over medium high heat and sauté the onion until wilted, about 5 minutes.
- Add garlic and cook another 2 minutes.
- Add peppers, corn, tomatoes, wine and enough stock to cover (I used the entire 2 1/2 cups) and turn on high heat and bring to a boil.
- Add salt and chipotle pepper.
- Reduce to a simmer for 30 minutes, covered. (If not chilling overnight, skip to the addition of the cream)
- Turn off flame and let sit until cool.
- Refrigerate 8 hours or overnight.
- Over medium heat, bring back to a low simmer.
- Using an immersion blender, blend the contents until smooth while slowly drizzling 1 cup of cream.
- Serve immediately with garnishes.
I hope you enjoy this smoky, flavorful soup as much as I did!