Roasted Sweet Corn And Tomato Soup Recipes

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FRESH CORN AND TOMATO SOUP



Fresh Corn and Tomato Soup image

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

1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
2 tablespoons butter
4 cups chopped seeded peeled tomatoes
2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups fresh sweet corn
1 tablespoon minced fresh basil
2 tablespoons minced fresh parsley
1 green onion, finely chopped

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 CORN AND TOMATO SOUP



Roasted Corn and Tomato Soup image

Roasted Corn and Tomato Soup is a hearty and flavorful soup that is perfect for cool weather!

Provided by Laura

Categories     Mains     One-Pot

Time 50m

Number Of Ingredients 15

6 ears corn (husks and silk removed (about 3 cups of kernels))
1/2 to 3/4 cup half-and-half
1 pound ripe but firm tomatoes (cored and quartered)
1 red onion (chopped)
4 garlic cloves (crushed)
2 teaspoons of olive oil
2 red bell peppers
2 1/2 cups low-sodium chicken broth
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1 teaspoon salt
Sliced avocado for garnish
Extra-virgin olive oil for drizzling
Paprika for garnish

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

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

ROASTED SWEET CORN AND TOMATO SOUP



Roasted Sweet Corn and Tomato Soup image

This rich, creamy soup is full of sweet, smoky flavor thanks to roasted peppers, sweet corn, and smoky spices. Perfect paired with a gooey grilled cheese sandwich.

Provided by Our Best Bites, inspired by the Sussman Brothers

Categories     Soups

Time 40m

Number Of Ingredients 12

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

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. Sauté 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 : ServingSize 1 1/2 cup, Calories 168 calories, Fat 7, Carbohydrate 24, Protein 8

10 BEST VITAMIX SOUPS



10 Best Vitamix Soups image

These Vitamix soup recipes are quick, easy, and so good! From tomato to potato to corn chowder, making delicious soups has never been easier.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 10

Vitamix Tomato Soup
Roasted Cauliflower Soup
Potato Soup
Roasted Red Pepper Tomato Soup
Roasted Carrot Soup
Butternut Squash Soup
Blender Corn Chowder with Shrimp u0026amp; Corn Relish
Broccoli Cheddar Soup
Tortilla Soup
Cream of Roasted Asparagus Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious soup in 30 minutes or less!

Nutrition Facts :

ROASTED SWEET CORN AND TOMATO SOUP



Roasted Sweet Corn and Tomato Soup image

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

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 garlic cloves, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounces roasted red peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon dried chipotle powder
kosher salt
fresh cracked black pepper
chopped herbs (to garnish)

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



Roasted Sweet Corn Soup with Smoked Trout and Heirloom Tomatoes image

Provided by Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large heirloom tomato, diced small
1/4 red onion, diced small
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
10 ears fresh corn
Salt and pepper to taste
1 white onion, roughly chopped
1/2 cup diced bacon (about 5 strips)
2 tablespoons ground cumin
2 1/2 quarts water
1 large chipotle chile
2 1/2 tablespoons lime juice
1 (4-ounce) fillet of smoked trout

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.

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