Roasted Tomato, Garlic & Corn Soup

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   Trim the tops off the garlic, just enough to expose the cloves.Rub 1 tsp of the oil on each of the garlic heads and wrap in tinfoil.Slice the corn off the cobs and reserve. Preheat oven to 400u00b0F [200u00b0C] Place tomatoes, cut side up, on two large rimmed baking sheets. Sprinkle with salt & pepper. Drizzle the tomatoes with the remaining oil.Place the garlic in a separate pan.Place both in the oven and roast until tomatoes are brown and tender, about 1 hr.Remove the tomatoes and garlic, cool slightly. Unwrap the garlic and separate into cloves. Squeeze the garlic out of the cloves onto the tomatoes. In batches, puree in a food processor or blender and transfer to a large pot.Add the thyme and stock or water and bring to a boil.Season lightly.Reduce the heat and simmer until slightly thickened, about 25 min.Remove the thyme branches. Blend the flour and butter together in a medium sized bowl. Slowly pour 2 cups of soup into the flour mixture, whisking constantly. Add the corn and simmer for 10 min longer. Add additional stock or water if the soup seems too thick. Taste and adjust the seasoning.

* Per serving · 4 servings · Values may vary.

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