This recipe for roasted corn soup is fresh, flavorful, and souper easy to make! I made it at the end of summer… which is really the best time of year to go to a farmer’s market. Corn and tomatoes are bountiful and I have been working my brain out this past month over how to find more ways to enjoy fresh, sweet Jersey corn.
Last week, I went a little overboard with how many veggies I took home from the farmer’s market up the street. I lost my self control somewhere between the beautiful garlic scapes and radishes. Before you know it, I have 4 bags full of produce that I can barely carry up the block home.
Fast forward 3 days later, I knew Ryan and I wouldn’t finish everything from my haul before it went bad. This is why it is so important to keep an eye on the food in your kitchen, and plan ahead! Without planning properly, you can end up throwing a lot of your food (and money) into the garbage!
I felt like the best thing to do was pick the ingredient that I wanted to shine, and then turn the rest into a flavorful stock for a roasted corn soup. I was inspired by a Rachael Ray magazine that had a tasty looking recipe that I had been wanting to try! It came out great. Check out how I made it.
roasted corn soup
Warm, spicy, and slightly creamy soup. Recipe from Rachel Ray Magazine.
- 4 ears corn, kernels cut from the cobs, and cobs reserved to the side
- 2 T extra virgin olive oil
- salt and pepper
- 3 T unsalted butter
- 1 russet potato, peeled and chopped
- 1 onion, diced
- 1 jalapeno, deseeded and diced
- 1 small fresh red chile, deseeded and diced
- 2 T fresh thyme leaves
- 4 cloves garlic, chopped
- 1 t smoked paprika
- 4 c vegetable stock or chicken stock
- 1/2 c cream
- hot sauce
Preheat oven to 450° F. On a rimmed baking sheet, toss the corn kernels in olive oil, salt, and pepper. Roast in the oven for about 15 minutes, tossing the kernels after every 5 minutes, or until all the kernels are browning in spots.
Heat butter in a large pot over medium - medium high heat. Add potato, onion, jalapeño, chile, thyme, garlic, and paprika to the pot. Cook, stirring often, until vegetables soften- about 4-5 minutes. Pour in stock, and add the corn cobs. Simmer for 15 minutes. Remove corn cobs and discard.
If you have an immersion blender:
Turn the heat off on the stove, and add all the roasted corn to the pot. Use immersion blender to blend soup until about half of the corn has been blended. Pour in cream, and stir. Heat on medium until heated through.
If you do not have an immersion blender:
Place half of the roasted corn in a food processor with about 2 cups of the stock from the pot. Blend until well processed and return mixture to the pot. Stir in the rest of the roasted corn into the soup with the cream. Cook over medium heat until heated through.
tools I used: