Ingredients
2 ripe but firm tomatoes
Kernels from 6 ears of fresh corn (about 3 cups)
2 red bell peppers
1 yellow onion, chopped
1 red onion, chopped
3 garlic cloves, minced
About 2½ cups low-sodium chicken broth, plus more as needed
1 tsp. chipotle chili powder
1 Tbs. salt, more to taste
1 cup heavy cream
Sliced avocado for garnish
Extra-virgin olive oil for drizzling
Paprika for garnish
Directions
1. Heat your oven to 400 F Convection.
2. Place the tomatoes on a baking dish and roast in the oven for about twenty minutes. Set aside to cool. Remove skin
from tomatoes.
3. Place corn, onions and garlic on a large baking sheet, drizzle with oil and season with some salt. Roast on the
oven for about 30 minutes or until the edges of the kernels start browning slightly.
4. In the meantime roast the bell pepper. This is best done over a gas flame. Roast the bell pepper until all of the skin
is blackened. Place the peppers in a paper back and seal it. Let sit for about 15 minutes. Remove skin, stems, and
cut in smaller pieces.
5. Place all the veggies (reserve some corn for garnish) with the broth in a bigger soup pot. Bring to a boil and simmer
the veggies until cooked through, about 20 minutes.
6. Puree the soup with a stick blender until smooth. Add cream and season with salt and chipotle pepper to your
liking.
7. Serve garnished with corn and avocados.
Notes
Add more stock for a thinner soup. I used only ½ cup of cream.
