Spicy Roasted Corn Soup with Bell Pepper and Tomatoes |
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
- 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.
Add more stock for a thinner soup. I used only ½ cup of cream.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/08/23/spicy-roasted-corn-soup-with-bell-pepper-and-tomatoes/
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