Friday, November 14, 2014

Roasted Corn and Tomato Soup

(From Banu's Cookbook)


1 lb of Frozen Corn
1 and 1/2 boxes of Cherry Tomatoes
4-6 Garlic Cloves
4 Cups of Vegetable Broth
1 Large Onion Chopped
1 8 Oz Bottle of Roasted Red Bell Peppers
2-3 Tsp of Chipotle Chillie Powder
2-3 Tsp of Paprika
Freshly Ground Pepper
Salt to Taste
Oil for cooking
Chopped Cilantro for Garnishing


1. Heat the oven to 425 deg F. Line a baking tray with Aluminum Foil. Spread the corn on the tray, add the cherry tomatoes and garlic cloves on top.
2. Drizzle oil on this. Sprinkle some salt and freshly ground pepper. Bake in oven for 30-45 minutes until the tomato skin starts getting wrinkly and the corn looks roasted. Corn wont become brown or anything.
3. Drain the Roasted Red Bell Peppers and chop them.
4. In a Pan, add some oil. Saute the Onion until they are translucent. Add the chili powders, salt and the roasted red pepper. Saute for a few minutes.
5. Keep a little bit of the roasted corn for garnishing.
6. Add the vegetable broth, roasted corn and tomato mixture and bring it to a boil.
7. Once it starts boiling, reduce the temp to Low Medium, cover the pot and cook the mixture for about 20 minutes.
8. Let it cool for a few minutes and blend it into a smooth mixture using a blender. For this mixture, I had to blend it twice.  It is very IMPORTANT that you remove the small cap on the blender lid to let the steam out and you can cover that hole with a paper towel to prevent splatters.
8. Serve it hot with Chopped Cilantro, freshly ground pepper and a little roasted corn.

1. This soup tastes a bit better if you use fresh corn. You have to scrap the kernels from fresh corn. You will need about 3 cups of corn kernels. You have to be careful when scraping the corn as you do not want the underlying fiber as it can make the soup taste bad.
2. You can use any kind of tomatoes - vine, roma etc. I just happen to like the Cherry tomatoes and the slight sourness they add to the soup.
3. You can roast your own Red Bell Pepper. You cut the top off, remove the seed, cut it open so that you can spread it out, brush some olive oil on the skin and bake until the skin starts blackening and peeling off. Then you just peel the skin, chop it and use it just like the bottled one.
4. You can use an immersion blender if you like those and blend the soup right in the pot. I just happen to use the blender because that is what I have.