Dear readers, I’m on a super soup binge right now, which seems appropriate given the time of year we’re in (happy early Thanksgiving to my fellow Americanas)! I’ve adjusted this one a few times because the first time, I left the skin of my tomatoes on, and really didn’t like it. So I tried without the tomato skins and that was exactly what the issue was. Now, I know corn is NOT in season right now, BUT you can use canned corn (drained) and then still do the broiling to char it. But I highly recommend making this soup just as the snow is falling (or just fallen) by a fireplace or in a super cozy blanket.
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Roasted Corn and Tomato Soup
- 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)
- 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.
- 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.
- Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
- Next, add in the chicken stock, smoked paprika, chili powder, roasted corn you did not set aside, and the roasted tomatoes (skin removed).
- After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
- Once done, use a blender to blend your soup until smooth.
- Top off the soup with some corn, bacon, and optional basil.