Roasted Corn Soup

When cold weather approaches I immediately crave a hot bowl of soup. I tried out the below corn soup recipe not expecting it to be anything special. Wow! The flavor of the onions. celery, and the tomato garnish really popped. Try this corn soup and you will love it!

Roasted Corn Soup
4 Ears of Corn
1 Tablespoon Olive Oil
1 Large Yellow Onion (Chopped)
4 Ribs of Celery (Chopped)
3 Large Yukon Gold Potatoes (Diced)
4 Cups of Vegetable or Chicken Stock
1 Cup Non-Fat Milk or Soy Milk
Salt and Pepper to Taste
2 Large Tomatoes (Diced)

1. Roast corn ears on a baking sheet for 25-30 minutes at 450 degrees F (this adds so much flavor to the soup-do not skip!)

2. Heat olive oil in a large pot over medium heat. Add the copped onion and celery and cook until softened.

3. Add the potato and stock to the pot and bring to a boil. Reduce the heat to low and cover for about 25 minutes. During this 25 minutes you can cut the kernels from the corn cobs.

4. Add the corn and cook soup for another 15 minutes or so. Remove from the heat. Ladle 2 cups of the soup into a blender and process until smooth. Pour the puree back into the soup, add milk and salt and pepper. I added some grilled chicken breast seasoned with salt, pepper, and cayenne for protein but this would be delicious without meat as well.

5. Ladle the soup into bowls and garnish with the diced tomato and more salt and pepper if you like.

Enjoy!