Ingredients

• 1-2 tbsp olive oil
• 4-5 ears of corn, or 2-3 cans of corn (drained)
• 4lbs of roma tomatos, halved
• 8 pieces of bacon
• 1 onion, chopped
• 7 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp salt (add more to taste)
• 1/4 tsp black pepper (add more to taste)
• Optional: 1/4 cup basil, julienned or chopped (your choice)

Instructions

1. On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted. Set SOME of the corn aside for topping later (around 1 cup), and when the tomatoes are cool enough, remove the skin.
2. While the tomato and corn are being roasted, cook your bacon in a dutch oven or large pot on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
3. Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
4. Next, add in the chicken stock, smoked paprika, chili powder, roasted corn you did not set aside, and the roasted tomatoes (skin removed).
5. After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
6. Once done, use a blender to blend your soup until smooth.
7. Top off the soup with some corn, bacon, and optional basil.