Posted on
17 September 2012
by
ewfood
Roasted Sweet Corn and Tomato Soup
Ingredients
Olive oil
10 oz. cherry tomatoes
28oz. frozen sweet corn
4 cloves garlic, chopped
1 onion, diced
8oz. roasted red bell peppers
32fl oz. chicken stock
¾ tsp. smoked paprika
¼ tsp. chipotle chili powder
salt and pepper to taste
chopped herbs for garnish
Servings
4
Preparation
-
Preheat oven to 200°C
-
On a baking sheet drizzle the tomatoes, garlic and corn with the oil, season with salt and bake for 20 minutes
-
Heat a little oil in a stock pot and sauté the onion until soft, the add the peppers, stock, paprika and chili and season
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Add the roasted vegetables to the stock and simmer the stock for an additional 20 minutes
-
Season and serve garnished with fresh herbs.
Cooks Note
Serves 4