Roasted Sweet Corn and Tomato Soup | ExpatWomanFood.com
 
 

Posted on

17 September 2012

by

ewfood

Roasted Sweet Corn and Tomato Soup

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
Person

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
  • 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

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