Roasted Corn Soup With Tomato

• 2 ripe tomatoes
• Kernels from 6 ears corn
• 2 red bell peppers
• 1 yellow onion, chopped
• 1 red onion chopped
• 3 garlic cloves, minced
• 2 1/2 C chicken stock
• 1 tsp Chipotle powder
• 2 T salt
• 1 C heavy cream
• Sliced avocado for garnish
• Extra virgin olive oil for drizzling
• Paprika for garnish

1. Preheat oven to 375. Put tomatoes in a lightly greased glass cooking dish. Roast until skins darken about 30 min. Remove from oven and let cool. Spread corn in a single layer on baking sheet. Roast until edges begin to turn golden brown 10-15 min. Peel skins off tomatoes and discard. Set flesh with juices aside in baking dish. Remove cornfromoven and let cool. Roast peppers then out in paper sack to cool. Remove skins, core, and seeds. In soup pot, combine peppers, tomatoes, garlic and corn. Reserve some corn for garnish. Add enough stock to cover veggies. Bring to boil over high heat. Reduce heat to med high and cook until veggies are tender about 10 min. Stir in chipotle powder and salt. Blend soup with immersion blender, slowly drizzle in cream. Serve and garnish

tomatoes, kernels, red bell peppers, yellow onion, red onion, garlic, chicken, t, heavy cream, avocado, extra virgin olive oil, paprika

Taken from www.epicurious.com/recipes/member/views/roasted-corn-soup-with-tomato-51126731 (may not work)