Roasted Corn and Tomato Red Pepper Soup. Vegan.

Roasted tomato and corn red pepper soup.
Roasted tomato and corn red pepper soup | Knead to Cook

Roasted Corn & Tomato Red Pepper Soup.  Vegan.  

Fall weather is here!  I love fall.  Everything about it.  Pumpkins.  Gourds.  Apples.  We hit up our favorite apple orchard Saturday.  Stocked up on our favorite Honeycrisp apples.  It’s just a great time of year.  Yesterday we went out early on our bike ride and it was 51 degrees air temp and about 45 while riding for 27 miles.  It was chilly but fun.  Each ride is a challenge and gets me out of my comfort zone but it was all good exercise.

In the afternoon I decided, while football watching, to make a quick soup recipe to have for tonight’s dinner.  Perfect Meatless Monday dinner idea and leftovers are great to pack-up for lunch for the coming days.  You can always use frozen corn to make this but I suggest, if you can still find fresh corn at the farm stand, use that.  Right now, tomatoes and corn are so cheap at the farmer’s market.  I stock up and roast a lot this time of year.

Now onto the recipe…

Ingredients:

3-4 ears of fresh corn
2-3 cups of cherry tomatoes
1/2 of a yellow onion, diced
1 8 oz jar of roasted red peppers, drained and roughly chopped
Olive oil
4 cups of vegetable broth
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 teaspoon of chili powder
Salt and pepper

Directions:

Preheat your oven to 350 degrees.  On a cookie sheet drizzle a bit of olive oil.  Then remove the corn kernels from the cob – add that to the cookie sheet and add the washed tomatoes.  Toss to coat with the olive oil.  Add a drizzle more if necessary.  Sprinkle with salt and pepper and place in the oven for about 30 minutes.  I stirred halfway through.

In a Dutch oven on your stove, add a drizzle of olive oil and get that nice and hot.  Add the onions and stir.  Cook until translucent, for about 4-6 minutes.  Then add your chopped red peppers and stir.  Then add the broth and spices. Bring to a boil – then reduce to a simmer.  Then add your corn and tomatoes once they are done roasting.  Reserve some corn if you want to use it for a garnish – if not, add all of it.  With a immersion blender or working in batches add to your blender/Vitamix, puree until smooth.  Continue to cook (simmer) for an additional 20 minutes or longer over a low flame.

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Garnish with roasted corn if you wish and serve.

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Fitness update from last week.  Running is still coming along slowly.  Per my doc’s request, I’m supposed to keep mileage around 25 a week or so and not racing until the pins are out of my finger.  I did a total of 26 miles last week with my longest run being on Friday for 7 miles.  We rode on Sunday for 27 miles that were very chilly and hurting my finger a great deal.  Today I ran 5 miles on some very tired legs but the weather is so beautifully chilly that I couldn’t resist running outside.

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(Photo credit:  B. Runner)

Hope you are all doing well and have a fabulous week!

~oxo

 

— Knead to Cook

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