Roasted Corn and Tomato Soup
Photo and text by KARA
DiCAMILLO in EcoRI.org
We have been lucky to be getting tomatoes and corn for weeks now, thanks to the hot weather earlier last month. And because I wait all year for these few precious weeks, I couldn’t get through a summer without a tomato recipe.
This recipe is derived
from one in a recent issue of Coastal Living, but I tweaked the ingredients a
tad to add a bit more flavor. I used many ingredients from a farmers market, as
well as some local beer. The result is a soup that pairs perfectly with crusty
bread and a cool September evening.
Makes about 8 cups
Roasted Corn and Tomato Soup
Makes about 8 cups
3 cups of fresh corn
kernels (about 4 ears of corn)
6 large tomatoes, halved
2 tablespoons of olive oil
4 bacon slices, chopped
1 onion, chopped
3 garlic cloves, minced
2 teaspoons of paprika
1 teaspoon of chili powder
2 tablespoons of salt
1 teaspoon of freshly cracked pepper
1 bottle of Newport Storm beer
2 cups of chicken stock
2 cups of grated cheddar cheese
6 large tomatoes, halved
2 tablespoons of olive oil
4 bacon slices, chopped
1 onion, chopped
3 garlic cloves, minced
2 teaspoons of paprika
1 teaspoon of chili powder
2 tablespoons of salt
1 teaspoon of freshly cracked pepper
1 bottle of Newport Storm beer
2 cups of chicken stock
2 cups of grated cheddar cheese
Preheat the broiler.
Toss the corn and tomatoes in the olive oil, and turn them onto an
aluminum-foil lined baking sheet. Broil for 8-10 minutes or until the corn and
tomatoes are brown and tender. Set aside.
Cook the bacon in a
large pot or Dutch oven over medium heat until crispy, and then remove the
bacon with a slotted spoon and set aside. Add the onion to the bacon drippings
and cook over medium-high heat, stirring frequently, until translucent. Stir in
the garlic, paprika, chili powder, salt, pepper and beer.
Cook for another 5 minutes to combine the flavors. Add the chicken stock, corn (set aside some kernels for garnish), tomatoes and liquid from the baking sheet. Bring the mixture to a boil, reduce the heat, and simmer for 25 minutes, stirring occasionally.
Cook for another 5 minutes to combine the flavors. Add the chicken stock, corn (set aside some kernels for garnish), tomatoes and liquid from the baking sheet. Bring the mixture to a boil, reduce the heat, and simmer for 25 minutes, stirring occasionally.
Blend the mixture with
an immersion blender until smooth, or transfer to a blender and puree in
batches until smooth. Stir in the bacon (set aside a few pieces for garnish)
and cheese (leave some aside for garnish). Ladle soup into bowls and garnish
with corn, bacon and cheese.
