Roasted Corn Soup with Tomato Onion Confit and Red Pepper Cream

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This impressive Roasted Corn Soup brings out the sweetness and depth of flavor in fresh sweet corn.

Tomato and Onion Confit Ingredients

  • 2 (about 1 pound) beefsteak tomato
  • 2 tablespoons olive oil, divided
  • 1/2 cup red onion, julienned
  • 1/2 cup yellow onion, julienned
  • 1/2 cup finely chopped green onions
  • 2 tablespoons white Balsamic vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Prepare Tomato and Onion Confit: Preheat broiler. Cut tomato in half, seed, chop in 1-inch pieces. Toss with 1 tablespoon olive oil; spread out on a rimmed baking sheet. Broil until lightly caramelized, 5 to 7 minutes. Set aside to cool.  Heat remaining tablespoon olive oil in a heavy skillet over low heat. Add red and yellow onions. Sauté until caramelized, 10 to 15 minutes, stirring frequently. Stir in vinegar and honey, then remove from heat. Add green onion and roasted tomatoes, then season with salt and pepper. Set aside. (Makes 2 cups)
  2. Puree roasted pepper in blender with 2 tablespoons water. Put puree in mixing bowl and whisk in mayonnaise and sour cream. Season and reserve until serving soup. (Makes 23 cup)
  3. Heat oven to 500°F. Brush corn with olive oil and place on a rimmed baking pan.  Roast until corn is tender, about 10 minutes. Cool to room temperature; cut kernels from 16 cobs and set aside. Cut 12 crosswise ¼-inch thick slices from remaining two ears of corn; set aside. Combine the water, corn cobs with scraps from last two ears in a large saucepan; cook, covered, 20 minutes. Strain corn broth into a measuring cup and add water, if necessary, to make 2 quarts. Stir in salt.
  4. In a medium skillet, melt butter. Stir in flour and cook, stirring, until mixture turns a light brown, 5 to 7 minutes; remove from heat. Stir in corn broth and 1 quart half-and-half. Combine half of corn kernels with remaining quart of half-and-half in blender; blend until smooth. Combine broth mixture, pureed corn mixture, and remaining corn in large saucepan; simmer 5 minutes.
  5. Divide soup among soup plates; garnish with confit, pepper cream, a slice of roasted corn, and some chives, if desired.

Red Pepper Cream Ingredients

  • 1 red bell pepper, roasted, seeded, and peeled
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Corn Soup Ingredients

  • 18 medium ears Sunshine Sweet corn
  • 2 tablespoons olive oil
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 quarts water
  • 2 quarts half-and half
  • Chopped chives, optional

Number of servings (yield): 12 portions (makes 5 quarts)

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