Here’s proof that I occasionally make things without butter and sugar. 😉
I actually make soup often, at least once a week. I make all different types depending on the season and what ingredients I have on hand. Since corn and tomatoes are abundant this time of year, I have made this soup several times lately. It is started by roasting cherry tomatoes until their flavor has intensified and they are deep red, juicy and sweet. If you have never roasted tomatoes before, you have to try it. It’s amazing what roasting can do. I am not a big fan of raw tomatoes (I’m working on this), but when they are roasted, I can eat them like candy! For this soup the roasted tomatoes are added to fresh corn and a roasted red pepper, then simmered with chicken stock. The mixture is then pureed to make a simple and satisfying soup. I garnished this soup with additional corn and a little basil. I’ve given some other garnish suggestions in the recipe. I like to eat this with crusty whole grain bread, but a grilled cheese sandwich would be amazing with it too. Enjoy!
- 2 pints cherry or grape tomatoes, about 4 cups
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon granulated sugar
- 4 cups fresh corn kernels, from about 4 cobs
- 2 garlic cloves, minced
- 1 onion, diced
- 1 roasted red pepper, chopped
- 3 cups chicken stock (or vegetable stock)
- 1 bay leaf
- ¼ to ½ cup half and half (depending on how creamy you want it)
- salt and pepper
- Optional garnishes: corn, basil, parmesan cheese, sliced avocado or a sprinkle of paprika
- Place tomatoes on a baking sheet lined with parchment paper. Drizzle with 1-2 tablespoons olive oil and sprinkle with sugar and a little salt and pepper. Toss and spread tomatoes into an even layer. Bake for 20 minutes at 400, then increase the oven to 450 and cook for an additional 10 minutes.
- Meanwhile, heat a large pot or dutch oven over medium heat and saute corn, onion and garlic in a tablespoon of olive oil for 10 minutes. If you'd like to garnish your soup with some corn kernels, remove a few spoonfuls from the pot now and set aside. Once the tomatoes are done roasting, add them to the pot along with the roasted red pepper, chicken stock and bay leaf. Simmer for about 30 minutes until the corn is tender. Remove the bay leaf and discard. Add the half and half. Using a stand blender (in batches) or an immersion blender, blend the soup until smooth and creamy. Season to taste with salt and pepper. Garnish with whatever you like.