ROASTED TOMATO AND CORN SOUP

Tender pieces of roasted corn and tomatoes blended with onion, cumin, and garlic create savory Roasted Tomato-and-Corn Soup. This late summer soup offers a colorful starter for a four-course meal or a light weeknight supper.

Ingredients:

10 ripe plum tomatoes halved
Shaved corn kernels from 2 large corns
1 large vidalia onion roughly chopped
6-10 garlic cloves
4 cups chicken or vegetable stock
1/4-1/2 cup extra virgin olive oil
1 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper

How to make it:

1. Toss tomatoes in olive oil, salt, pepper and place onto a parchment paper covered baking sheet
   
2. Repeat process with corn, onion, and garlic
   
3. Roast vegetables at 400F for 30-40 min.
   
4. Check often. Corn, onions and garlic may be ready earlier.
   
5. Take them out of the oven and set aside to cool.
   
6. Set aside half of the roasted corn.
   
7. Bland vegetables, stock, basil, salt and pepper in a food processor or with a hand held blender and blend until smooth.
   
8. Place into a a pot and cook over medium heat for 5-10 min.
   
9. Plate, garnish with whole corn kernels

Enjoy