This soup was delicious! I made smooth soup and served it with fresh chive biscuits! The flavor is unbelievable and better the second day!
Roasted Tomato-and-Corn Soup
Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
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- 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
- 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.
- 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.
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