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Roasted Tomato And Corn Soup

soups, vegetables

2 1/2 pounds plum tomatoes
1 head garlic
2 onions; quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 sweet red pepper
2 large corn cobs
2 1/2 cups chicken or vegetable stock
2 tablespoon chopped fresh oregano or basil
1 tablespoon balsamic or red wine vinegar

Roast tomatoes to bring out their sweetness, then combine them with the fresh crunch of corn for a soup that's a garden in a bowl. Trim stem end of tomatoes; cut in half lengthwise. Place, cut side up, on large foil-lined rimmed baking sheet. Trim 1/2 inch off top of garlic without separating cloves; place on baking sheet along with onions. Lightly brush vegetables and garlic with oil; sprinkle with half of the salt, and the pepper. Add red pepper. Roast in 375ºF oven, turning pepper occasionally, for about 1 hour and 15 minutes or until tomatoes and pepper are lightly browned and onions and garlic are very soft. Let cool slightly. Squeeze garlic cloves to remove pulp; discard skins. Peel, core and seed red pepper. Meanwhile, in large pot of boiling water, cook corn for about 4 minutes or until tender-crisp. Drain and rinse under cold running water until cool enough to handle. Using sharp knife, slice kernels off cob; set aside. In blender or food processor, purse garlic and roasted vegetables in 4 batches, adding 1/2 cup of the stock with each batch. transfer to saucepan; add remaining stock, corn, oregano, vinegar and remaining salt. Heat until steaming.

Contributor: Canadian Living - August, 1997

Yield: 4 servings

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