How to make roasted tomato and corn soup
Step 1: Oven on 425 f Preheat two large baking sheets with parchment paper.
Step 2: Cut the tomatoes in half. Cut the onion into eight.
Step 3: Add the tomatoes, onions and cloves of garlic to one of the prepared baking sheets.
Step 4: Drizzle 2 tablespoons of olive oil over the tomatoes, onions and garlic and then sprinkle with salt, pepper and smoked peppers.
Step 5: Throw tomatoes, onions and garlic with oil and spices. Set aside.
Step 6: Place the corn onto the other baking sheet on the colsch.
Step 7: Drizzle 1 tablespoon of olive oil over the top and rub in the oil to coat them.
Step 8: Place both baking sheets in the oven.
Step 9: Roast the tomatoes and corn for 30 minutes or are soft and slightly browned up to tomatoes and onions. Remove the tomatoes from the oven.
Step 10: Roast the corn for another 10 minutes and turn as needed to roast on all sides.
Step 11: Let the corn cool slightly. If it is cool enough to handle, cut off the grains from the COB.
Step 12: Add roast tomatoes, onions, garlic and corn from 2 cobs to a powerful mixer. Put aside the remaining corn.
Step 13: Mix until they are smooth and creamy.
Step 14: Pour the tomato mixture into a large saucepan.
Step 15: Add vegetable broth and simmer for 10 minutes over medium heat or until they are heated through. Try the spices to the taste.
Step 16: Serve the soup with a slightly heavy cream, garnished with fresh basil, chives and remaining corn.