Have you ever pinned recipe after recipe on Pinterest and never got around to make any of it? I have been doing it for a while, so I decided yesterday - it's time to do something about that.
I decided to go for Roasted Sweet Corn and Tomato Soup this time. Partly because I am still in a borrowed kitchen where I don't have all the equipment I need to do fancy recipes but also because the pin looked so delicious. You can read the full recipe here or follow along on my version of it.
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
fresh cracked black pepper
optional: chopped herbs for garnish
This recipe was all about multitasking. It began with preparing the tomatoes and corn cobs for roasting. I prepared them on a sheet of aluminum, tossing them in some olive oil, salt and pepper. They stayed in the oven for about 20-25 minutes at 400 F. Until the tomatoes are all wrinkly.
In the meantime I chopped the garlic and the onion. The recipe said roughly chopped garlic, although I've learned that garlic should always be minced to release the full flavor (thank you Sigurd). It is meant to be an indistinguishable ingredients from the rest, in order to infuse the dish the same way spices do. Finely chopped onion and garlic were sautéed together in a large pot (that can take at least 4 cups of chicken broth), it took me about 7 minutes to make the color golden and for its sweet smell to evolve. Then i added, to the same pot, chicken broth, sliced peppers, chili, paprika, salt, and pepper, before the corn and tomatoes. I made a big mess out of separating the corn from the cob. There is actually a nice tutorial for this here.
This recipe really reminded me of the fact that if you take time and the right temperature to develop the taste, it can become simply amazing. I had never used roasted cob corn before, but now that I've tasted it, there is no going back to canned corn. It was simply d e l i c i o u s ! Dessert was cherries, peaches and graham crackers.