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.
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.
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. 🙂
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.
Roasted Tomato, Corn & Red Pepper Soup
Prep. Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes
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
- 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.
- Roast vegetables for 40-50, minutes, or until browned.
- 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.
- 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.
- Finish the soup by using an immersion or stand blender, carefully blend the mixture until smooth. Season with salt and pepper, to taste.
- Spoon into bowls and top with parmesan cheese, diced basil and 1-2 grilled cheese croutons.
© 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!