It probably isn’t the season for hot soup – I know – but then, why did Williams-Sonoma feature it in their most recent “From the Farm” brochure? I mean, it’s August? Hot soup? Do they live on the same time warp as clothing stores do – it’s in the 90’s today – I went shopping and all I could find were fall clothes. What’s wrong with this picture? I’ve never understood it. Well, I DO understand – stores and manufacturers have to gear up ahead of the season. It’s just crazy.
The fact of the matter is, my best friend just had an ugly medical procedure done a few weeks ago, and that day she wanted soup. Okay, soup it is! She saw the recipe and thought it sounded good. (It was.) It’s just that the soup is hot and the weather is hot. Ah well. Featuring a recipe about ripe tomatoes and fresh corn makes me think Williams-Sonoma knew what they were doing. The recipe came from a new cookbook called: This is a Cookbook: Recipes For Real Life by the Sussman brothers.
The soup took a bit more prep than I’d first thought it would – none of it difficult – just a bit time consuming! The corn had to be oven roasted. The tomatoes were oven roasted also. Both took more oven time than the recipe indicated – don’t know why. Ideally the corn will have that brown toasted look about it (or you could buy Trader Joe’s frozen roasted corn – that would be a lot simpler!). The tomatoes never did get any blackening at all. After 45 minutes I gave up and took them out of the oven. The bell peppers were scorched over a gas flame (you could also do it under the broiler). You will sauté onions briefly, then everything else (except a bit of the corn which you’ll use for garnish) is added in and simmered for awhile. The recipe indicated 10 minutes. I felt it needed more time than that, so I did more like 30. The cream is added, and you’re done! My friend wasn’t going to eat it for a few hours, so I just snapped a photo with a bit of corn added – took a taste too. You’ll want to add the avocado, cilantro, for sure. And the olive oil drizzle. Maybe the paprika – that last isn’t needed, for sure. Might look nice, though.
What I liked: the great veggie flavors (bell peppers, onions, corn) and the zip from chipotle chili powder. If you’re sensitive to spicy heat, reduce the amount of chipotle chili powder. The soup has some nice veggie texture – it’s not a smooth soup like Campbell’s Tomato soup. It’s not exactly chunky, but it does have little veggie bits in it.
What I didn’t like: When I made it, according to the recipe, you didn’t cook the onions before adding to the soup. Even after simmering, I could taste that raw-onion flavor. So I altered the recipe to include cooking the onion first (so I actually haven’t tried cooking it that way, but I’m suggesting you do it). The major flavor in the soup, to me, was the bell peppers. Not the tomato and certainly not the corn! Not that that’s a problem – just a comment. With a title of “roasted corn” I expected the corn to be the predominant flavor. Not for me. The soup also takes more time to make than you might think. Just so you know.
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Roasted Corn Soup with Tomatoes
Recipe By: Adapted from This is a Cookbook, by Max Sussman and Eli Sussman (Olive Press, 2012).(From Williams-Sonoma)
Serving Size: 4
2 large ripe tomatoes — ripe, but firm
3 cups fresh corn kernels — from about 6 ears
2 whole red bell peppers
1 whole yellow onion — chopped
1 whole red onion — chopped
1 tablespoon olive oil
3 whole garlic cloves — minced
2 1/2 cups low-sodium chicken broth — plus more as needed
1 teaspoon chipotle chili powder
2 tablespoons salt
1 cup heavy cream
GARNISHES:
Some of the roasted corn
Sliced avocado
Extra-virgin olive oil for drizzling
Paprika
1. Preheat an oven to 375°F.
2. Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30+ minutes. Remove from the oven and let cool. Keep the oven on.
3. Spread the corn in a single layer on a baking sheet. You’ll need 2 large sheet pans so the corn isn’t crowded. Roast until the edges begin to turn golden brown, 15+ minutes. Don’t dry out the corn – you want it toasty brown, but not dried out. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.
4. Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.
5. In a soup pot, saute onions in olive oil for 10+ minutes, until onion is softened. Then add the tomatoes, bell peppers, garlic and corn, (don’t forget to reserve a handful of the roasted corn for garnish). Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes (or longer, if desired). Stir in the chili powder and salt.
6. Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.
Per Serving: 422 Calories; 28g Fat (53.4% calories from fat); 14g Protein; 42g Carbohydrate; 6g Dietary Fiber; 82mg Cholesterol; 3264mg Sodium.

Lana @ Never Enough Thyme
said on August 30th, 2012:
I’ve been known to make hot soups, even chili, at the strangest times of the year. Such as middle of the summer when it’s 102 degrees outside. I figure that’s what air conditioning was invented for 🙂
This is an intriguing recipe with all its roasted components and the cream. It sounds delightful and is on my must-make list for the near future.
Hope you enjoy it. It was good, and we were definitely in the house in A/C too! . . . carolyn t
Jan
said on September 8th, 2012:
This soup has been on my “must make before corn and tomatoes disappear from the farmer’s market” list. I’ve got all the ingredients on hand and will probably make tonight. Based on your experience and opinion, I think I’ll use less roasted pepper and more corn. Two tablespoons of salt seems like an awful lot. What did you think? Also the picture on the Wm. Sonoma site seems more pureed. Wondering if I should try a regular blender, even though the original recipe says an immersion blender.
Hi Jan -I agree about the salt. You can always add more so I’d do less at first. I liked the texture but I agree the W-S photo looks very puréed. By all means use a blender! Let me know what you think. . . Carolyn t
Jan
said on September 9th, 2012:
I made it last night. Used the immersion blender, which worked out fine. I found it somewhat time consuming…a lot of steps, pans, strainers, bowls. Of course, it didn’t help that I decided that rather than use chicken broth, I would make corn stock from the corn cobs. All in all I was happy with it. Thanks!
Glad you liked it! But yes, it’s a bit labor intensive. . . Carolyn t