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Harvest Time Roasted Tomato and Sweet Corn Soup

Roasting TomatoesAt lunch out yesterday at Mike's Cafe in Portola Valley, the special soup was roasted tomato and corn - and it was really lovely. While it's not exactly a soup day here today (temps heading into the 90's), it's the perfect time for both tomatoes and sweet corn so I decided to give this a whirl. It turns out magnificently - if I do say so myself! Total time to prepare - about an hour and 15 minutes.

Sunday's are Farmers Market day in Menlo Park so I headed out first thing to pick up the ingredients - basically 3 pounds of tomatoes (mostly San Marizano's but some yellow plum and others mixed in) and 3 ears of fresh sweet corn. I stopped by Trader Joe's to pickup a 28 oz can of plum tomatoes - we had everything else at home. The core recipe was inspired by one of the Barefoot Contessa's.

Read on for ingredients and directions!


Directions



    Ingredients

    • 3 lbs mostly plum (San Marizano, Yellow Plum) tomatoes
    • 3 ears sweet corn
    • 28 oz canned plum tomatoes
    • 1 qt organic chicken broth
    • 2 yellow onions - peeled and chopped
    • 3 tsp minced garlic (from jar)
    • 2 Tbsp unsalted butter
    • 1/4 tsp crushed red pepper flakes

  1. Preheat over to 400 degrees. Slice tomatoes in half, mix in large bowl with 1/4 cup olive oil, salt and pepper Spread the tomatoes onto a baking sheet - bake for 40-45 minutes.
  2. Using an 8-quart pot, saute the onions and garlic over medium heat with 2 Tbsp olive oil and the butter. Add the red pepper flakes. Stir, cooking about 10 minutes.
  3. Add the canned tomatoes and the chicken stock. Add the roasted tomatoes and any liquid on the baking sheet. Season with 1 Tbsp dried basis and 1 tsp dried thyme. Bring to a boil and simmer uncovered for 45 minutes.
  4. While the soup is simmering, microwave 3 ears of sweet corn wrapped in wax paper on high for 10 minutes. When finishing, use knive to remove corn kernels onto plate. Reserve aside.
  5. When soup has finished simmering, use hand-held blender to mix to coarse consistency. Add in the sweet corn. Serve!

[First posted: September 26, 2010]

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