Roasted Tomato-And-Corn Soup Recipe

Name: Roasted Tomato-And-Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh corn kernels (about 4 ears); 6 large tomatoes, halved; 2 tablespoons olive oil; 6 bacon slices, chopped; 1 sweet onion, chopped; 3 garlic cloves, minced; 2 teaspoons smoked paprika; 1/2 teaspoon ground cumin; 1 teaspoon chili powder; 1 1/2 teaspoons salt; 1 teaspoon coarsely ground black pepper; 4 cups chicken broth; Garnish: smoked paprika

Servings: persons

3 cups fresh corn kernels (about 4 ears)
6 large tomatoes, halved
2 tablespoons olive oil
6 bacon slices, chopped
1 sweet onion, chopped
3 garlic cloves, minced
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
4 cups chicken broth
Garnish: smoked paprika

1
Preheat broiler. Toss corn and tomatoes in olive oil, and place on an aluminum foil-lined baking sheet. Broil 8 inches away from heat about 5 minutes or until corn and tomatoes are golden brown and tender. Set aside.
2
Cook bacon in a large stockpot over medium heat until crispy. Remove bacon with a slotted spoon; set aside.
3
Add onion to bacon drippings in pot. Cook over medium-high heat, stirring frequently, 5 minutes or until tender. Stir in garlic and next 5 ingredients; cook 2 minutes. Stir in broth and reserved corn (set aside a few kernels), tomatoes, and liquid from baking sheet. Bring mixture to a boil, reduce heat, and simmer 15 to 20 minutes, stirring occasionally.
4
Blend mixture with an immersion blender until smooth, or transfer to a blender and puree in batches until smooth. Stir in bacon (set aside a few pieces). Ladle soup into bowls. Top with reserved corn kernels and reserved bacon, and garnish, if desired.
5
Note: For a smooth soup, strain through a wire-mesh strainer, and discard solids. Stir in bacon, and reheat soup, if necessary. Makes 7 1/2 cups.

1587

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 3 cups fresh corn kernels (about 4 ears), 6 large tomatoes, halved, 2 tablespoons olive oil, 6 bacon slices, chopped, and more.

Yes, Roasted Tomato-And-Corn Soup 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 Tomato-And-Corn Soup

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