Ingredients
- 6 ripe plum tomatoes - halved lengthwise
- 2 large red bell peppers, seeded, quartered lengthwise
- 1 Tbsp Olive Oil
- 1 medium yellow onion - chopped
- 3 garlic cloves - minced
- 2 tsp. ground cumin
- 1 tsp. sweet paprika
- 1 tsp salt 0 or more to taste
- 1/2 tsp. ground black pepper
- 1/4 tsp cayenne or to taste
- 2-3 cups chicken broth
- Corn kernels from 1 ear of corm - reserve 1/4 cup for garnish
- 4 Tbsp chopped cilantro
Preparation
Step 1
Heat oven to 450. Arrange plum tomatoes and peppers, cut sides down, in an oiled baking dish. Toast until the vegetables are softened and slightly charred, about 30 minutes. (If using canned tomatoes, only roast the peppers). Transfer the vegetables to a bowl and cover. Let cook 15 minutes, then peel away the skin from both the tomatoes and peppers and coarsely chop.
Heat the olive oil in a medium pot over medium. Add the onion and saute until translucent without coloring, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the tomatoes, peppers, cumin, paprika, salt and pepper and cayenne and saute 1-2 minutes. Add 2 cups stock. There should be enough to cover the vegetables. If not, add more as needed. Bring the soup to a boil, then reduce heat to medium-low. Partially cover the pot and simmer for 15 minutes.
Carefully transfer soup to a food processor or use an immersion blender. Puree soup until smooth, return to pot and taste for seasoning. Stir in corn and simmer 5 minutes. Ladle soup into bowls, garnish with reserved 1/4 cup corn and cilantro and serve warm.