Roasted Corn & Tomato Bisque Recipe

Name: Roasted Corn & Tomato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 5 tablespoons unsalted butter; 1 cup chopped onion; 1 teaspoon chopped garlic; 1/4 cup chopped green bell pepper; 1 1/2 cups fresh corn kernels (about 3 ears, roasted Note: To roast oven to 450, shuck corn, place in baking pan and cook in hot ov); 4 large tomatoes, quartered (Use Romas for thicker soup); 4 cups chicken stock; 1 tablespoon tomato paste; 1 teaspoon chili powder; 3/4 teaspoon salt, more to taste; 1/2 cup grated monterey jack cheese (about 1/3 lb.); 1 cup sour cream; 12 slices bacon, fried crisp and crumbled

Servings: persons

5 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon chopped garlic
1/4 cup chopped green bell pepper
1 1/2 cups fresh corn kernels (about 3 ears, roasted Note: To roast oven to 450, shuck corn, place in baking pan and cook in hot ov)
4 large tomatoes, quartered (Use Romas for thicker soup)
4 cups chicken stock
1 tablespoon tomato paste
1 teaspoon chili powder
3/4 teaspoon salt, more to taste
1/2 cup grated monterey jack cheese (about 1/3 lb.)
1 cup sour cream
12 slices bacon, fried crisp and crumbled

1
Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
2
In a large, heavy pot, melt the butter.
3
Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
4
Add the chicken stock and stir in the tomato paste.
5
Add corn cobs to stock.
6
Add the chili powder and salt; stir to incorporate these ingredients into the soup.
7
Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
8
Remove corn cobs and discard.
9
Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
10
(The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
11
Check seasonings and add more salt, if necessary.
12
Garnish each serving with sour cream, Monterey Jack Cheese and bacon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 cup chopped onion, 1 teaspoon chopped garlic, 1/4 cup chopped green bell pepper, and more.

Yes, Roasted Corn & Tomato Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn & Tomato Bisque

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