5 cobs of fresh corn
2 cups cherry tomatoes
8 ounce jar roasted red peppers, drained
1 onion, diced
olive oil (or avocado oil if you have, I prefer this!!!!)
4 cups chicken broth
3/4 teaspoon smoked paprika
1/4 teaspoon chili powder
fresh black pepper
1. Preheat oven to 400. Line a roasting pan with nonstick foil. Drizzle the cobs of corn and tomatoes with oil, salt and pepper. Roast 25-30 mins until nicely browned. Let cool.
2. Meanwhile, in a soup pot heat a tablespoon of oil and sautee the onion. Add the roasted red peppers. Cut the kernels off 4 of the cobs and add them to the pot. Reserve kernels from the last cob for the soup garnish. Add the tomatoes to the pot and stir all together for a few minutes to marry the flavors. Add the broth. Bring to a simmer and cook covered for 25-30 mins. Taste for salt and pepper, adding if necessary. You can serve right now with the reserved corn kernels on top or go ahead and make the amazing pesto. I piped it right on top of the soup! Mmmm!
soup adapted from our best bites
In a food processor, chop
2 cups basil
6 garlic cloves.
Stream in 3/4c. olive oil. (I used walnut oil this time-fabulous!!)
Add 1c. Parmesan cheese and 1/2 cup pine nuts.
ADD 1 TSP SALT AND SOME FRESH PEPPER!