This might be the best soup to ever come out my kitchen. That’s saying a lot because I’ve made quite a few soups that I really love. But there’s something about this one that leaves me wanting to make it again and again. So please don’t let the fact that it’s still summer stop you from making this delicious soup. I can’t think of a better way to enjoy the season’s best produce all in one recipe.
The flavor here is complex with sweetness from the roasted tomatoes and red peppers, mixed with some heat from jalapeno pepper. Fresh corn and zucchini give it texture and body that’s often lacking from tomato soups. I used everything fresh to make this because it’s all in season right now (almost all of the ingredients were local and organic from my CSA!), but if you are wanting to make this out of season, canned tomatoes and frozen corn should work just fine.
This soup has reminded me of something important. Even though I’m on a mission to feed my family the healthiest foods I can, I just really, really love good food. And this soup is good food. You can attach healthy to it if you want, because it definitely is, but most of all this soup is just a fabulous soup. I hope you try it.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
2 pounds fresh tomatoes, cut in half
2-3 red bell peppers (depending on their size), cut in half, seeds and stems removed
1 medium-large yellow onion, sliced
1 tablespoon butter (or oil for a vegan soup)
1 large zucchini, sliced and then quartered (mine was about 1 lb)
3 cups fresh corn, cut from 4 ears (or thawed frozen corn kernels)
3 garlic cloves, minced
1 jalapeno pepper, diced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
4 cups chicken stock (substitute vegetable broth for vegan/vegetarian soup)
2 tablespoons Sucanat (or organic sugar of your choice)
Preheat your oven to 450 degrees. Place your tomatoes, cut side down, and onions on a baking sheet lined with parchment paper or a silicone baking mat. Place the peppers on a separate baking sheet lined with parchment or a nonstick mat, cut side down. Roast them in the preheated oven until the skin is wrinkled and charred, about 25-30 minutes.
While the tomatoes, onions, and peppers are roasting, melt the butter in a large stock pot over medium heat. Add the zucchini and corn and stir frequently for about five minutes. Add the garlic, jalapeno, salt, thyme, and paprika and let cook another minute. Add the chicken stock and Sucanat and bring to a simmer. Allow to simmer while the tomatoes, onions, and peppers finish roasting.
When the vegetables are finished roasting, let the peppers sit for a few minutes until they are cool enough the handle. Peel the skin from the peppers and discard it. (If they are roasted enough, the skin easily peels off.) Place the peppers, onions, and tomatoes in a blender and blend until smooth. Add this to the stock pot and allow it to simmer another 10 minutes.
The soup will thicken slightly and the flavor is even better the second day. Enjoy!