Roasted Tomato and Sweetcorn Soup

It is almost soup time – the weather is certainly cold enough.

Roasted Tomato and Red Pepper Soup

There is nothing quite like a roasted tomato for wonderful and intense flavours. Use them everywhere and all year around. Cooked in the oven or in the covered BBQ, they are delicious.

Roasted tomatoes make great soups, like this cold one. But winter cometh, and it is time for hot soups once again.

Browse our Tomato Soups here and here. Or all of our Soups here and here. Be inspired by our Autumn recipes here and here. Our favourite Tomato recipes are Baked Peppers and Tomato Kurma.

Roasted Tomato and Red Pepper Soup

Roasted Tomato and Sweetcorn Soup

I do love corn in this soup (I love corn in all forms) but you can leave it out. It is not essential to the success of the soup.

As you walk into the kitchen on a cold late autumn evening, turn the oven on to 200C – 220C. Get your ingredients together – a corn cob, 750g – 1Kg of tomatoes, a red pepper or two. Some garlic cloves or garlic paste or previously roasted garlic, some olive oil, about a litre of vegetarian stock or water. Some green herbs – basil is good, so is Italian parsley. Also a fresh or dried red chilli and 1/4 of a lemon.

Now take an oven proof dish that you can put onto the stove later. Add the tomatoes that you have cut into 6 or 8 pieces. Cut the red pepper(s) into about 8 pieced, removing the white core bits and the seeds. These go into the pan too. If you are using garlic cloves, add them now – best to peel them but Ok to add with a little bit of the papery skin still on. Add the lemon quarter, and snip a little off of the end of the chilli before adding to the pan (this stops it from bursting while cooking).

Pour over the olive oil, be generous, about 3 or 4 Tblspns. Season with salt and black pepper. Pop it into the oven, put the timer on for 40 mins and pour yourself a beverage of your choice. Potter around the kitchen, do some gardening, or relax with a friend of choice in front of the TV.

When the tomatoes are soft and slightly blackened, take the pan out of the oven and either put it on the stove or carefully remove everything to a saucepan. If you are using previously roasted garlic (like I do) or some garlic paste, add them now with the stock or water and your chopped herbs. Remove the corns from the cob and place into the pan. Bring to the boil. Take it off the heat and blend in the blender or with a hand held blender stick, until soupy.

Check the seasoning, serve yourself a large bowl full of soup, drizzle some olive or mustard oil on top, and serve with some thick toasts.

recipe notes
Sometimes I chop a little Indian pickle finely and add to the soup as it is being served. Delish. You can also add other green pastes if you have them, right before blending. For example I have used a home made green coriander paste instead of the green herb. It is also Ok to use basil leaves that you have preserved in oil instead of the fresh basil.

Add one or two teaspns sugar if the tomatoes are very late season ones, to add a little sweetness.

Chopped green onions (spring onions in Australia) can be added as a lovely garnish. Or chopped parsley. Or chopped basil. Or even tiny tomatoes cut into quarters.

Indeed you can make this soup from previously roasted tomatoes, roasted garlic and roasted red peppers. If you have them in the fridge, add some oil, herbs, chilli and the stock, warm on the stove, blend, season and serve.

Enjoy!

Namaskaram.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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