ROASTED CORN AND TOMATO SOUP
Steps:
- Preheat an oven to 375°F.
- Using chef's knife or corn stripper, cut kernels from corn; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Transfer the cut kernels (you should have 3 cups kernels). Transfer to a foil lined baking sheet.
- Hold cobs over a medium bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into bowl. Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry.
- Discard pulp in towel and set corn juice aside. Add just enough half-and-half to the corn juice to make 1 cup of liquid; set aside.
- Add tomatoes, onion and garlic in a single layer onto the foil-lined baking sheet with the corn. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.
- Bake for 25-30 minutes until tomatoes skins are darken and caramelized. Remove from the oven and let cool. When the tomatoes are cool enough to handle, peel off the skins and discard. Transfer the tomato flesh and corn mixture to a large dutch oven and set aside. (Reserve a handful of the roasted corn for garnish if desired)
- Preheat broiler. Cut bell peppers in half lengthwise, discard seeds and membranes.
- Place halves, skin sides up, on a foil-lined baking sheet, and flatten with your hand.
- Broil 10 minutes or until blackened. Place bell peppers in a paper bag and fold to close tightly. Let stand 10 minutes before peeling; transfer to the large dutch oven with corn mixture.
- Add chicken broth to the dutch oven and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powders, paprika and salt.
- Using an immersion blender, blend the soup until smooth.
- Add the half-and-half/corn liquid mixture and return to simmer. Season to taste with salt, pepper. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.
Nutrition Facts : ServingSize 1 g, Calories 391 kcal, Carbohydrate 52 g, Protein 12 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 1038 mg, Fiber 10 g, Sugar 15 g, UnsaturatedFat 14 g
CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
FRESH CORN AND TOMATO SOUP
Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.
Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SWEET CORN AND TOMATO SOUP
Make and share this Roasted Sweet Corn and Tomato Soup recipe from Food.com.
Provided by JenJenMarie
Categories Corn
Time 55m
Yield 6 cups, 4 serving(s)
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. Saute 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 : Calories 202.6, Fat 6.7, SaturatedFat 1.3, Sodium 1547.5, Carbohydrate 30.1, Fiber 4.5, Sugar 10.7, Protein 10.1
ROASTED SWEET CORN SOUP WITH SMOKED TROUT AND HEIRLOOM TOMATOES
Provided by Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss the heirloom tomatoes, red onion and cilantro in a small bowl. Season with salt and pepper to taste and set aside.
- Preheat a grill. Lightly coat the ears of corn with vegetable oil. Grill the corn, turning frequently until the majority of the kernels are brown. Remove the kernels from the cob, cutting close to the cob so as to remove as much of the starch in the cob as possible.
- In a large pot, saute the onion and bacon until the bacon is crisp. Add cumin and cook for another couple of minutes. Add the corn, water, and chipotle. Simmer for 1 hour. Using a hand blender, puree on high speed until smooth. Add lime juice and season with salt. Strain through a fine strainer.
- Divide soup into 4 bowls and spoon the heirloom salsa in the center. Break apart the filet of trout and place over the salsa. Garnish with a fresh sprig of cilantro.
CORN AND TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
- Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
- Ladle the soup into bowls and serve.
FRESH CORN AND TOMATO SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the kernels from the ears of corn and set aside.
- Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here - don't bother to peel it - or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
- In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
- Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
- Garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 12 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 13 grams, TransFat 0 grams
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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.
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