Roasted Corn Soup with Tomato
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 2 Tbs. salt
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 6 ears of fresh corn, Kernels from (3 cups)
- Avocado (1)
- But firm tomatoes, ripe (2)
- Chipotle chili, powder (1 tsp.)
- Red bell peppers (2)
- Red onion (1)
- Yellow onion (1)
- Canned Goods
Chicken broth, low-sodium (2 1/2 cups)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil, Extra-virgin (1)
- Paprika (1)
- Salt (2 Tbs.)
- Dairy
- Heavy cream (1 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
213 people saved this recipe.
