ROASTED SWEET CORN AND TOMATO SOUP
This rich, creamy soup is full of sweet, smoky flavor thanks to roasted peppers, sweet corn, and smoky spices. Perfect paired with a gooey grilled cheese sandwich.
Provided by Our Best Bites, inspired by the Sussman Brothers
Categories Soups
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
- While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Sauté about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
- When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Nutrition Facts : ServingSize 1 1/2 cup, Calories 168 calories, Fat 7, Carbohydrate 24, Protein 8
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP
Provided by Moira Hodgson
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
- Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
- Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
- Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
- Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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ROASTED CORN AND TOMATO SOUP - CARMY - EASY HEALTHY …
From carmyy.com
Ratings 1Category SoupCuisine Canadian, HealthyTotal Time 40 mins
- On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted (5-8 minutes).
- While the tomato and corn are being roasted, cook your bacon in a dutch oven on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
- Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
- Next, add in the chicken stock, smoked paprika, chili powder, roasted corn, and the roasted tomatoes.
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- 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.
- Cook bacon in a large stockpot over medium heat until crispy. Remove bacon with a slotted spoon; set aside.
- 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.
- Blend mixture with an immersion blender until smooth, or transfer to a blender and purée 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.
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