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Roasted Corn Soup Recipe

Ingredients

How to make it

  • Heat oven to 400 degrees F. Cover a cookie sheet with aluminum foil. Toss the fresh corn with 1 teaspoon olive oil; pour onto the cookie sheet and roast in the oven, stirring frequently, for about 15 minutes, or until brown and toasty. Set aside 1/2 cup.
  • Heat the remaining oil and the butter in a large saucepan; saute the onion, garlic, Anaheim chili and jalapeno until just wilted. Add the potato, broth, canned corn and remaining roasted corn. Simmer about 30 minutes. Let stand until cooled, then place the solids into a blender along with just enough liquid to blend. Pass the blended ingredients through a fine sieve, pressing to remove as much pulp as possible while leaving the hard casings in the sieve. Add the blended ingredients back to the pan. Heat the soup up to simmer, add the cumin and cream. Stir to combine. Ladle into warm bowls, and top with the garnishes.

Reviews & Comments 1

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    " It was excellent "
    unicorn4 ate it and said...
    My children love corn, so I know that they well love your soup. Well done and Thank you...
    Was this review helpful? Yes Flag

The Cook

sosousme Santa Rosa, CA

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