This modern version of creamy roasted corn and tomato soup was inspired by a vintage recipe for tomato soup salad and both are featured on my cooking show Making It Modern.
One of my favorite flavor combinations is tomatoes and corn.
I know it sounds simple, but when you put those two ingredients together, miracles can happen!
Unfortunately both corn and tomatoes are a summer vegetable and both can often taste banal and pulpous when they are out of season.
But I have discovered a little trick!
If you spend about thirty minutes roasting both corn and tomatoes in your oven, it brings out the sweet and saporous flavors that usually can only be found when they are in season!
That is what makes today’s modern dish of creamy roasted corn and tomato soup total perfection at any time of year!
The same can not be said of the inspirational vintage dish for this week’s episode of Making It Modern, which is tomato soup salad.
I don’t know what possessed me to choose this dish.
Maybe it was the distasteful idea of using canned soup in a salad.
Maybe it was my obsession with gelatin that piqued my curiosity.
Or maybe it was simply the Pepto Bismol pink that attracted me to this unexpected recipe.
Whatever the reason may be, I think you will really enjoy today’s episode of Making It Modern:
Creamy Roasted Corn And Tomato Soup
- 3 pounds of fresh tomatoes
- 1 sweet onion
- 3 cups frozen corn (you can use fresh as well)
- olive oil
- salt & pepper
- 4 cups chicken or vegetable stock
- 1 tablespoon red wine vinegar (optional)
- 1 tablespoon brown sugar (optional)
- ¼-1/3 cup heavy cream
- Preheat oven to 375.
- Begin by slicing 3 pounds of tomatoes in half, then deseeding them using a spoon, and if they are large go ahead and slice them again into quarters.
- Next cut up a sweet onion into fairly large chunks.
- On a baking sheet combine the sliced tomatoes with three cups of frozen corn and the diced sweet onion.
- If you have too much for one pan, just use two.
- Drizzle with some olive oil and add salt and pepper to taste. Toss with your hands to make sure everything is covered and then roast in a 375 degree oven for forty minutes. Stir and then raise the temperature to 400 degrees and continue to roast for another 20 minutes or until done.
- Once the vegetable are done, remove them from the oven and carefully pour them into a large pot. Add four cups of chicken or vegetable broth and stir.
- Bring to a boil and then lower the heat. Cover and simmer for about 15-20 minutes.
- When finished, use an immersion blender to puree until smooth.
- When it is time to serve, I like to brighten the flavors by adding a splash of red wine vinegar. It sounds a bit crazy, but trust me, if you like bold flavors you will love how it punches up the sweet taste of the corn and the tomatoes!
- If you like your tomato soup on the sweet side, go ahead and add a tablespoon of brown sugar.
- I also like to add about ¼ -⅓ cup of heavy cream to smooth everything out.
- To serve I add a bit of fresh basil.