Roasted Tomato Soup with Garlic and Corn
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers. Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
Ingredients
| 3 pound Tomatoes |
| 1 spray Spray olive oil |
| 1 tsp. Olive oil |
| 2 large ear Corn, sweet, white, raw |
| 1/4 cup, chopped White onions |
| 2 clove Garlic, raw (minced) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 cup Water |
| 1/2 cup White wine |
| 1 Tbsp. Rosemary, fresh |
| 1 Tbsp. Fresh thyme |
| 1/4 tsp. Red Pepper Flakes |
| 4 2-ounce rolls Whole wheat rolls (or gluten-free roll) |
Instructions
Slice the corn into 1/2 ears and place in a sauce pan. Cover with water and bring to a boil for 7 - 10 minutes. Remove and let cool. Shuck corn by slicing kernels from the ears.
About 10 minutes before the tomatoes are finished heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring constantly. As the onion browns add the corn and cook over medium-high heat stirring frequently. The corn should begin to turn brown quickly.
As the corn browns add the minced garlic. Stir, cooking on medium, for another 2 minutes and remove from the heat.
Remove the tomatoes and puree in a food processor or blender. Place the corn/onion/garlic mixture back on the burner over medium heat and add the tomato. Cook for about five minutes.
Add the chicken stock, wine, water, rosemary, thyme and red pepper flakes. Cook for about 15 minutes and serve with the whole wheat rolls.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
Roasted Eggplant with Sun-Dried Tomatoes
Place a large skillet in the oven and preheat the oven to 325°F. Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes). Place the sun-dried tomatoes, along with their water, in a blender…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Even though this soup takes a little time to make most of that time is in roasting the tomatoes. The recipe is quite easy and the perfect fall soup with a hearty whole wheat (or gluten-free) roll and a salad and you have the perfect dinner.