Roasted Tomato, Corn and Red Pepper Soup – Hello, September

This soup combines roasted roma tomatoes, fresh sweet corn and red peppers simmered in vegetable broth and blended to make a smooth soup. When this Roasted Tomato, Corn and Red Pepper Soup is served with grilled cheese croutons, you double the fun.

June, July and August literally and figuratively flew by – Hello, September!

September means fall, cooler weather, football, pumpkin everything, bonfires, s’mores, and I cannot leave off this Roasted Tomato, Corn and Red Pepper Soup!!! Generally, corn is a summer vegetable, and as we all know, summer has pretty much come and gone, but the good news is, you can find corn year around and it adds a sweetness and texture to this soup.

Fresh Vegetables for Roasted Tomato, Corn and Red Pepper Soup

The mixture is so colorful and in lieu of using a whole red bell pepper, feel free to use mini red peppers. You can also use different types of tomatoes. The simple substitutions might cause the color of the final Roasted Tomato, Corn and Red Pepper Soup to change, but the one thing that will remain constant is the flavor.

Roasted Vegetables for Roasted Tomato, Corn and Red Pepper Soup on sheet tray

Roasting vegetables, really anything, brings out the real goodness flavor like it touched the hem of His garment. Even what looks to be charred, is still good for the dish. It’s like the bits stuck to the bottom of the pot and you have to loosen them with some type of liquid, whether it be broth, wine, beer, etc., then scrape the pot to really release the flavors. If you haven’t been scraping the pot for bits of flavor, it’s not too late to start and I won’t tell anyone. 🙂

Roasted Vegetables for Roasted Tomato, Corn and Red Pepper Soup in Blue Dutch Oven

After simmering the vegetables in the broth comes the dangerous part- BLENDING.  I really wanted to burst out singing “Danger Zone” written by Kenny Loggins. Amongst hot ovens, stove tops and boiling liquid, you wouldn’t think blending was the dangerous part. However, if using a stand blender, please take care to blend in batches, by only filling the blender half way full and leave the lid loose to allow the steam to escape. I committed the ultimate no no when I filled the blender too full and before I knew it, my kitchen wall, knife block and several other pieces were covered in Roasted Tomato, Corn & Red Pepper Soup.

A quick note, you can increase or decrease the broth. The less broth, the thicker the soup will be. Just to give you an idea, I have seen some soups with no broth at all. On the flip side of things, if it’s too thick, you can add more broth.

Here’s to the start of a great fall with a big pot of Roasted Tomato, Corn & Red Pepper Soup.

Enjoy!

 

Roasted Tomato, Corn & Red Pepper Soup

Servings: 6

Prep. Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ingredients

 

Roasted Tomato, Corn and Red Pepper Soup

  • 2 lbs Roma Tomatoes (about 6), sliced lengthwise
  • 1 Red Bell Pepper or 2-3 Mini Red, sliced and deseeded
  • 2-3 Cups Fresh (or Frozen) Sweet Corn
  • 4 Cups Vegetable Broth (Fresh or 2 Cans)
  • 5-6 Garlic Cloves, whole and peeled
  • 1/2 Red Onion, thinly sliced
  • 2-3 Tbsp Olive Oil
  • Fresh Basil, roughly chopped
  • Fresh Kosher Salt, to taste
  • Black Pepper, to taste
  • Parmesan Cheese, grated

Grilled Cheese Croutons

  • Rye Bread (or bread of choice)
  • 2 Tbsp Butter, unsalted, softened
  • Mozzarella, sliced (or cheese of choice)
  • Havarti, sliced (or cheese of choice)
  • Parmesan, grated

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place vegetables on lined tray and drizzle with olive oil. Season with salt and pepper and toss vegetables with your hands and place in an even layer. Sprinkle with basil.

  2. Roast vegetables for 40-50, minutes, or until browned.

  3. Remove vegetables from the oven and pour vegetables, including juices, remnants, etc, into a stock pot or Dutch oven. Add broth, bring the pot to a boil and turn on low to simmer for 25 minutes.

  4. While the soup is simmering, prepare the grilled cheese croutons by heating olive oil or butter in a skillet. Spread 1/2 Tbsp of butter over one side of each piece of bread. Turn the slices over and top each piece with all cheeses and place remaining slices of bread on top, buttered sides up. Place the sandwich in the hot pan, and grill until the bread is browned on one side and flip to brown the other side, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.

  5. Finish the soup by using an immersion or stand blender, carefully blend the mixture until smooth. Season with salt and pepper, to taste.

  6. Spoon into bowls and top with parmesan cheese, diced basil and 1-2 grilled cheese croutons.

 

Servings of Roasted Tomato, Corn and Red Pepper Soup

Roasted Tomato, Corn & Red Pepper Soup Pinterest Post

© 2017 Biscuits & Savvy

We love hearing from you! Leave a comment and let us know what you think, or if you have any questions. Responses will be made as quickly as possible.

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Roasted Tomato, Corn & Red Pepper Soup
Print Recipe
This soup combines roasted roma tomatoes, fresh sweet corn and red peppers simmered in vegetable broth and blended to make a smooth soup. When this Roasted Tomato, Corn and Red Pepper Soup is served with grilled cheese croutons, you double the fun. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
6 15 Minutes
Cook Time
1 1/2 Hours
Servings Prep Time
6 15 Minutes
Cook Time
1 1/2 Hours
Roasted Tomato, Corn & Red Pepper Soup
Print Recipe
This soup combines roasted roma tomatoes, fresh sweet corn and red peppers simmered in vegetable broth and blended to make a smooth soup. When this Roasted Tomato, Corn and Red Pepper Soup is served with grilled cheese croutons, you double the fun. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
6 15 Minutes
Cook Time
1 1/2 Hours
Servings Prep Time
6 15 Minutes
Cook Time
1 1/2 Hours
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place vegetables on lined tray and drizzle with olive oil. Season with salt and pepper and toss vegetables with your hands and place in an even layer. Sprinkle with basil.
  2. Roast vegetables for 40-50, minutes, or until browned.
  3. Remove vegetables from the oven and pour vegetables, including juices, remnants, etc, into a stock pot or dutch oven. Add broth, bring the pot to a boil and turn on low to simmer for 25 minutes.
  4. While the soup is simmering, prepare the grilled cheese croutons by heating olive oil or butter in a skillet. Spread 1/2 Tbsp of butter over one side of each piece of bread. Turn the slices over and top each piece with all cheeses and place remaining slices of bread on top, buttered sides up. Place the sandwich in the hot pan, and grill until the bread is browned on one side and flip to brown the other side, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  5. Finish the soup by using an immersion or stand blender, carefully blend the mixture until smooth. Season with salt and pepper, to taste.
  6. Spoon into bowls and top with parmesan cheese, diced basil and 1-2 grilled cheese croutons.
Recipe Notes

© 2017 Biscuits & Savvy

We love hearing from you! Leave a comment and let us know what you think, or if you have any questions. Responses will be made as quickly as possible.

Craving more? Subscribe to Biscuits & Savvy and be the first to receive a fresh serving of content to your inbox. And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates!

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11 comments on “Roasted Tomato, Corn and Red Pepper Soup – Hello, September

  1. This looks so delicious! I wish I had a bowl on front of me now. The colours and all the flavours are amazing and great idea roasting the veg first..pinning this one defo

  2. Hmmm, I love roasted corn! This soup sounds like the perfect way to end summer with.

  3. This looks super healthy.Love this recipe.

  4. This sounds so delicious. I love how colorful all of the ingredients are! I bet the basil is so yummy.

  5. Hello FALL…and comfort food season. This soup sounds totally delicious. Perfect to whip up a HUGE batch and have leftovers…or put some in the freezer for another time. Great use of all the market veggies.

  6. Oh my gosh, this looks so wonderful! My garden is overflowing with tomatoes right now and I can’t wait to use them in this soup soon!

  7. I love this recipe! What a great way to take advantage of the produce we’ve got right now. – such a colorful soup, we’ll be having it this next week!

  8. We eat soup year round — we’re crazy about it. This soup sounds wonderful with all of the delicious summer vegetables. Roasting the vegetables adds a depth of flavor that can’t be found by just the addition of them to the soup. I am certainly saving this recipe.

  9. I love soup and eat it in the middle of summer – and I live in Phoenix (where it gets to 118 ish). I can’t wait to give this one a try!

  10. I am yet to try a soup with tomato and corn, your soup sounds delicious, I think I need to give it a try of this combo.

  11. I love soups which are made of fresh and natural ingredients. This veggie soup will be on my table next thing tomorrow! Can I also use dried basil?

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