We tried a modified version of our Harvest Time Roasted Tomato and Sweet Corn Soup recipe tonight – suggested by our friends at Bogle Vineyards and a recipe they sent out in their latest newsletter. Truth be told – we’re suckers for roasted tomato soup!
Essentially it’s the same as our original recipe – except after doing the puree at the end, we added about 8 oz of Trader Joe’s Super Sweet Frozen Corn kernels in lieu of any fresh corn (no longer available) along with 4 oz of crumbled TJ’s Blue Cheese and about 6 oz of Niman Ranch Uncured Maple Bacon chopped into bacon bits. Add a dollop of Creme Fraiche into each bowl after serving – and you’re good to go! Yum!
Scott's Kitchen 