Roasted Tomato-and-Corn Soup

Name: Roasted Tomato-and-Corn Soup
Yield: Makes 11 cups
Ingredients: 4 pounds (about 6 large) tomatoes, halved; 2 cups fresh corn kernels (about 3 cobs); 2 cups fresh corn kernels (about 3 cobs); 1 tablespoon olive oil; 4 slices bacon, chopped; ½ large sweet onion, chopped; 3 garlic cloves, minced; 1½ teaspoons chopped chipotle peppers in adobo sauce; 1½ teaspoons chopped chipotle peppers in adobo sauce; ½ teaspoon ground cumin; ½ teaspoon chili powder; 1 teaspoon salt; 4 cups chicken broth

Preparation info

Makes
11
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Although the corn and tomatoes are roasted, it’s the chipotle peppers that add a rich, smoky flavor to this plentiful soup. Add a bit more if you like spicy foods.

Ingredients

4 pounds (about 6 large) tomatoes, halved
2 cups fr

Soup
Gluten-free

Method

Preheat broiler. Line 2 sheet pans with aluminum foil.

Place tomatoes and corn evenly on prepared pans. Drizzle with olive oil, stirring slightly to coat corn. Broil for 5 to 7 minutes, rotating pans if necessary, until corn is slightly browned and tomatoes are soft. (Set aside a few corn kernels for garnish, if desired.)

Cook bacon in a stockpot over medium heat until crispy. R