Roasted Tomato and Corn Soup

By nlhartman

For a smooth soup, strain through a wire-mesh strainer and discard solids. Sitr in bacon, and reheat soup, if necessary.

Ingredients

• 3 c. fresh corn kernels(about 4 ears)
• 6 large tomatoes, halved
• 2 T. olive oil
• 6 bacon slices, chopped
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 2 t. smoked paprika
• 1/2 t. ground cumin
• 1 t. chili powder
• 1 1/2 t. salt
• 1 t. coarsely ground black pepper
• 4 c. chicken broth
• Garnish: smoked paprika

Preparation

Step 1

1. Preheat broiler. Toss corn and tomatoes in olive oil and place on an aluminum foil-lined baking sheet. Broil 8 inches away from heat about 5 minutes or until corn and tomatoes are golden brown and tender. Set aside.
2. Cook bacon in a large stockpot over medium heat until crispy. Remove bacon with a slotted spoon; set aside.
3. Add onion to bacon drippings in pot. Cook over medium-high heat, stirring frequently, 5 minutes or until tender. Stir in garlic and next 5 ingredients; cook 2 minutes. Stir in broth and reserved corn(set aside a few kernels), tomatoes, and liquid from baking sheet. Bring mixture to a boil, reduce heat, and simmer 15-20 minutes, stirring occasionally.
4. Blend mixture with an immersion blender until smooth, or transfer to a blender and puree in batches until smooth. Stir in bacon(set aside a few pieces). Ladle soup into bowls. Top with reserve corn kernels and reserved bacon and garnish, if desired.