Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!
This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!
Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.
Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
Finally, the soup is blended. I chose to use an immersion blender.