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Roasted Tomato-and-Corn Soup

Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
Prep time 15 mins
Cook time 40 mins
Yield Makes 12 cups
Tender pieces of roasted corn and tomatoes blended with onion, cumin, and garlic create savory Roasted Tomato-and-Corn Soup. This late summer soup offers a colorful starter for a four-course meal or a light weeknight supper.

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

How to Make It

  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 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.

  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.