Preheat boiler. Toss corn and tomatoes in olive oil and place on an aluminum foil-lined baking sheet. Broil 8 inches away from heat for about 5 minutes or until corn and tomatoes are golden brown and tender. Set aside
Cook bacon in a large stockpot over medium heat until crispy. Remove bacon with slotted spoon, set aside.
Add onion to bacon drippings in pot. Cook over medium-high heat, stirring frequently for 5 minutes or until tender. Stir in garlic and next 5 ingredients; cook 2 minutes. Stir in broth and reserved corn (set aside a few kernels), tomatoes and liquid from baking sheet. Bring mixture to a boil, reduce heat, and simmer 15-20 minutes stirring occasionally
Blend mixture with an immersion blender until smooth or transfer to a blender and puree in batches until smooth. Stir in bacon (set aside a few crumbles) Ladle soup into bowls. Top with reserved corn kernels and reserved bacon as garnish.
Originally Submitted
8/23/2013
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