Roasted Corn, Tomato and Red Pepper Soup

August 02, 2012


Roasted Corn, Tomato and Red Pepper Soup

2 red peppers
6 ears of fresh corn
4 roma, or 2 medium-large tomatoes
4 cloves garlic
1 small red onion, chopped
1 small white onion, chopped
1/2 teaspoon cracked black pepper
3-4 cups broth (chicken or veggie)
1 teaspoon chipotle powder
1-1/2 tablespoons salt
1 cup MimicCreme - or Cashew Cream
Avocado for garnish

Preheat BBQ grill.

Corn: Remove husks and silk from corn. Grill to get good color, but don't overcook and dry the corn out. Using a sharp knife, cut corn from cobs and discard cobs. Reserve 1/2 cup corn kernels for soup garnish)
Tomatoes: Grill on high heat to until the skins crack and are slightly brown. Remove from heat to cool. Remove skins from tomatoes and discard.
Peppers: Grill until skin is blackened on all sides. Remove to glass bowl and cover to let steam. When cool, peel burnt skin off peppers and discard skin.

In large pot, place onions and garlic with 2 tablespoons oil (of your choosing). Cook 3-4 minutes, then stir in tomatoes, corn and peppers. Stir in black pepper. Add in broth, cover and cook 30 minutes on medium heat until all vegetables are soft. Using immersion blender in pot,* process until smooth.

Stir in MimicCreme, chipotle powder and salt. Let cook for 5 more minutes to blend. Recheck seasonings and serve with avocado and corn kernel garnish

*You can do this step in a GLASS blender or food processor, but be very careful as hot soup is very volatile!

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