Roasted Corn and Tomato Soup

Roasted Corn and Tomato Soup: Tomatoes are available year round, but I really consider this a seasonal dish. The store bought nuggets with the taste and texture of a tennis ball cannot compare to fresh out of the garden tomatoes one gets in season. It is these succulent sweet flavor bombs that make all the difference in this soup.

Roasted Corn and Tomato Soup

• 2 ½ pounds fresh garden tomatoes
• 2 ears fresh roasted corn
• 2 cloves garlic, finely chopped
• 2 carrots, finely chopped
• 1 ½ tsp freshly roasted and ground fennel seed
• 2 tsp fresh oregano
• 2 tsp fresh thyme
• 2 tbs dried basil
• 1 ½ tsp dried tarragon
• 1 bay leaf
• 1 sprig fresh mint
• 1 jalapeño, cut lengthwise
• 1 ½ cup chicken stock
• 1 tsp Salt
• 1/2 tsp Fresh ground Black Pepper
• 1 tbs olive oil
• 1 tbs Parmesan cheese, finely grated

Preheat the oven to 350 degrees F. Place the tomatoes in an oven proof roasting pan, season lightly with salt and olive oil. Roast the tomatoes for 20-30 minutes. While the tomatoes are roasting, remove the kernels from the ears of corn. Heat some olive oil and place the carrots and corn in a sautoir (straight sided saucepan) and cook until soft (about 5-10 minutes) over medium heat. Add the spices and cook for several more minutes, allowing flavors to combine. Add the tomatoes and chicken stock. Bring to a boil, reduce the heat and simmer 20 minutes. Remove the bay leaf, mint sprig and jalapeño. Use an immersion blender to puree or process in small batches in a food processor or blender. Season as needed. Place into a bowl, drizzle a little olive oil and cheese on top and garnish with small mint leaf.