Roasted Corn and Tomato Soup
This smoky roasted corn and tomato soup is packed full of multiple layers of flavours. You’re never going to want to go back to canned tomato soup after trying this delicious smoky homemade version.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 servings
- 1-2 tbsp olive oil
- 4 cups corn
- 4 lbs tomatoes I used roma and heirlooms
- 6-7 pieces smoked bacon
- 1 onion chopped
- 6-7 cloves garlic
- 5 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/8 tsp salt
- basil optional for topping
On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted (5-8 minutes).
While the tomato and corn are being roasted, cook your bacon in a dutch oven on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
Next, add in the chicken stock, smoked paprika, chili powder, roasted corn, and the roasted tomatoes.
After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
Once done, use an immersion blender (or regular blender) to blend until smooth.
Top off the soup with some corn, bacon, and optional basil.
Serving: 7servings | Calories: 301kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 430mg | Potassium: 1063mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2590IU | Vitamin C: 42.7mg | Calcium: 42mg | Iron: 1.7mg