Roasted Tomato Soup
with Corn & Peppers
4 Bell Peppers, red preferred, cut in half and seeds removed
6 Cups Corn Kernels, fresh or frozen, but not canned, please
1-1/2 pounds Whole Tomatoes, cut into halves if using regular Tomatoes--this would be about 4 cups if you use cherry or grape tomatoes
8 cloves Garlic, peeled and quartered
2 Tablespoons Olive Oil, divided
1 large Onion, diced
2 quarts Beef Broth
1 heaping teaspoon Paprika
1/4 - 1/2 teaspoon Chipotle Chili Powder
Salt and Pepper, to taste
Adjust oven rack to the next-to-the-top level, line with foil. Preheat oven to 400*.
Lay Bell Peppers on foil and roast until skin is lightly charred, about 10-15 minutes, turning once. Remove foil from oven, maintain oven temperature. Place Peppers in a glass bowl and cover with plastic wrap; set aside to steam while roasting Tomatoes and Corn.
Place Corn, Tomatoes, and Garlic on a large rimmed baking sheet. Drizzle with 1 Tablespoon Olive Oil; stir well and arrange in an even layer. Roast until Tomatoes are slightly wrinkled and, if using cherry or grape tomatoes, they are beginning to burst, about 20 minutes.
Meanwhile, as the vegetables are roasting, saute the Onion in the remaining Olive Oil until softened and tender. Reduce heat to low, stir in Beef Broth, Paprika, Chipotle Chili Powder, Salt and Pepper.
Remove the Bell Pepper from bowl, scrape off as much of the peel as possible, and roughly chop; add to Soup in pot. Stir the Corn and Tomatoes into the Soup, reserving some Corn Kernels for garnish if desired. Bring Soup to a simmer, cover and simmer for 20 to 30 minutes. Transfer Soup to blender and puree (for a fine-textured soup), or blend with an immersion blender (for a coarse-textured soup). Taste and adjust seasonings to taste. Ladle into bowls and garnish with reserved Corn Kernels.
Serve with Cheesy Garlic Biscuits.
"As for God, His way is perfect:
the word of the LORD is tried:
He is a buckler to all those that trust in Him."