Best 7 Roasted Corn And Tomato Soup Recipes

FRESH CORN AND TOMATO SOUP

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.

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.

ROASTED SWEET CORN SOUP WITH SMOKED TROUT AND HEIRLOOM TOMATOES

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.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

ROASTED SWEET CORN AND TOMATO SOUP

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.

ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP

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.