Roasted Corn Soup with Tomato

Roasted Corn Soup with Tomato is rated 4.4 out of 5 by 23.
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This recipe was created by the Sussman brothers, Max and Eli. The chefs started testing the recipe early one morning but Max had to go into work before it was done cooking. He texted Eli a few hours later—“how did the soup turn out?”—and Eli texted him back: “I now know what it feels like to open presents on Christmas morning.”

Ingredients:

  • 2 ripe but firm tomatoes
  • Kernels from 6 ears of fresh corn (about 3 cups)
  • 2 red bell peppers
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • About 2 1/2 cups low-sodium chicken broth, plus more as needed
  • 1 tsp. chipotle chili powder
  • 1 tsp. salt, plus more, to taste
  • 1 cup heavy cream
  • Sliced avocado for garnish
  • Extra-virgin olive oil for drizzling
  • Paprika for garnish

Directions:

Preheat an oven to 375°F.

Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.

Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.

Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.

In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables 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 powder and the 1 tsp. salt.

Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Taste and adjust the seasoning with salt. Ladle the soup into individual bowls. 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. Serves 4.

Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).

Rated 4 out of 5 by from Don't make this if you are pressed for time. My husband and I signed up for a CSA box this year and this week we had a dozen ears of corn to use. Found this recipe which used half our stash. Like other reviewers, I agree. Do not make this if you are pressed for time as it is not difficult but time consuming. Perfect for a weekend meal that can be shared with more than two people. It turned out very good but a few suggestions. First, make sure to grease the baking sheet you roast the corn on. The directions do not say that. I was suspicious that the corn might stick to the pan and I re-read the directions and it does not mention that. Also, like other reviewers, we grilled our peppers and make a few alterations. We used green bell peppers and added an anaheim pepper. We also used no-chicken chicken broth and green onions that came in our CSA box. All-in-all turned out very good. Thanks again Williams-Sonoma for being our "go-to" recipe source. You never disappoint.
Date published: 2015-07-20
Rated 5 out of 5 by from Best soup I've ever made! Normally, soups that I make taste bland with no depth. This one is amazing!!! Before I roasted the corn & tomatoes, I tossed them with some EVOO & S/P. Adaptations: frozen corn (vs fresh) & vegetable stock (vs chicken). I garnished it with CYPRESS SEA SALT. This finishing salt helps add texture and more depth to the soup. All the roasting is a little intense but it's well worth it. This dish is a great main course.
Date published: 2013-04-11
Rated 5 out of 5 by from Made a Vegetarian version - delicious I replaced the chicken stock with vegetable stock and it was delicious. The second time I made it i didn't even roast the corn, and it was still really good so dont be afraid to be lazy.
Date published: 2012-10-02
Rated 5 out of 5 by from Tasty, but Labor Intensive My hubby and I made this soup for lunch today as we were looking to use up some fresh corn. This soup is flavorful and hearty, though it does take quite a bit of time to make. It is not difficult, it just takes awhile. The only modification I made was to use "No Chicken Broth" (fake chicken broth) as I'm vegetarian. Great late summer/fall recipe.
Date published: 2012-09-30
Rated 5 out of 5 by from Good enough for company Delicious flavor! I roasted corn on one foil lined pan, and onions and red bell pepper on another.. It took about 30-40 minutes. I reserved half of the roasted corn to stir in at the end. I used 1/4 tsp. plain chili powder, and substituted half-and-half in place of the heavy cream. This recipe serves 6, in my opinion. Otherwise, I followed the recipe, including 1 tsp. salt. Very filling and satisfying. The whole corn made it very crunchy and chewy. My husband said it is a KEEPER recipe.
Date published: 2012-09-29
Rated 4 out of 5 by from Versatile soup and base for seafood too This is an absolutely delicious soup. I will make it again and again. I did make adjustments to the recipe. I omitted the salt and the chipote chile pepper , used one red onion and used half and half instead of heavy cream. Tonight I cooked seared salmon and roasted skinny asparagus with breadcrumbs and parmesan cheese. When I plated the food I put about 1/2 C of the soup on the plate, put the seared salmon on top and the crisp skinny asparagus on the side. It was yummy. Tomorrow I will sear some large sea scallops, use another green veggie and use the soup again.
Date published: 2012-09-28
Rated 5 out of 5 by from Cooking worth the time This recipe gives the feeling of preparing a wonderful fall and winter soup. It takes time...great for an afternoon with a family member or friend. I consider a recipe a guideline and not a formula like baking. I had only one large tomato so I supplemented the rest with 1.5ounces of tomato paste. I used a dash of hot pepper flakes instead of chili powder and I broiled two cans of kernel corn while I was broiling the peppers. I also used non-dairy liquid creamer, added no salt, used regular paprika, but sprinkled smoked salt on individual servings. One of the best soups I made. Basically, I used what I had on hand from the pantry, but kept the main ingredients. Next time, i will add a teaspoon of sour cream to individual bowls. A thick piece ofvtoasted Italian bread will go well, too.
Date published: 2012-09-23
Rated 5 out of 5 by from Delicious corn soup This is a very tasty soup but beware that it turns out too salty! I would at least cut the salt in half next time. Will definitely make it again.
Date published: 2012-09-12
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