Today I am heading off to Portland, Oregon to the International Food Blogger Conference. This will be my very first Foodie conference and I am super excited. Interesting workshops, great food, and fun company that share my food obsession, sounds perfect to me!
Mr. Rockies will be home to hold down the fort. He has been looking after our kids all by himself since they were babies to allow me to travel back home to Germany. Time allowing I am trying to help out in preparing a few meals ahead like this spicy roasted corn soup with bell pepper and tomatoes. It is made with all fresh vegetables which can be found at any of our outdoor markets here in Colorado at the moment. The veggies get roasted to enhance their flavors and the soup receives an extra spicy kick through the usage of chipotle chili. This is your ultimate farm to table summer soup. Enjoy!
|Spicy Roasted Corn Soup with Bell Pepper and Tomatoes|| || |
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups), make sure it is USDA Organic and NON-GMO!
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2½ cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 1 Tbs. salt, more to taste
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
- Heat your oven to 400 F Convection.
- Place the tomatoes on a baking dish and roast in the oven for about twenty minutes. Set aside to cool. Remove skin from tomatoes.
- Place corn, onions and garlic on a large baking sheet, drizzle with oil and season with some salt. Roast on the oven for about 30 minutes or until the edges of the kernels start browning slightly.
- In the meantime roast the bell pepper. This is best done over a gas flame. Roast the bell pepper until all of the skin is blackened. Place the peppers in a paper back and seal it. Let sit for about 15 minutes. Remove skin, stems, and cut in smaller pieces.
- Place all the veggies (reserve some corn for garnish) with the broth in a bigger soup pot. Bring to a boil and simmer the veggies until cooked through, about 20 minutes.
- Puree the soup with a stick blender until smooth. Add cream and season with salt and chipotle pepper to your liking.
- Serve garnished with corn and avocados.
Adapted from This is a Cookbook, by Max Sussman and Eli Sussman