Spicy Roasted Tomato and Corn Soup

soup for 3 625F sqIt strikes me as quite ironic that while we consider the cracks and crevices in the skin of
heirloom tomatoes beautiful and even desirable, the same qualities in the skin of an aging woman are not. Yet I digress. We’re here to talk about tomatoes, not the skin of mature women. There’s enough conversation about that topic everywhere we turn these days.
in green bowl I feel as though I have eaten my weight in heirloom tomatoes this summer. I buy them every time I see them, which has been every few days over the past 6 weeks. The local supermarket near my cottage has been carrying them all summer. Heirloom tomatoes just taste better than hybrid tomatoes. There are actually a few reasons for this. Most heirloom plants produce only 2-3 tomatoes. What that means is that all the energy of the plant is concentrated into fewer tomatoes. Heirloom tomatoes have more locules, those little cavities in the tomato where the seeds are housed, than hybrid tomatoes.on a pedestalAccording to Christopher Kimball of Cook’s Illustrated, the seeds are the most flavourful part of the tomato. “It turns out the seed in [the tomato] jelly … has three times more flavor compounds called glutamates than the flesh, so when you seed the tomato… you’re actually throwing out most of the flavour.”

Mostly I have been slicing the tomatoes, sprinkling them with salt and basil and just eating them that way. Some days I get fancy and dice them up, mix with a bit of garlic, olive oil, coarse salt and basil and let them macerate for about an hour. Then I toss the tomatoes with some hot pasta and grated Parmesan cheese. sliced on wooden board 2The other morning there was a bit of nip in the air, before it rose to 30°C (86°F), and I started craving something roasted. I was over raw.

This soup was inspired by a roasted tomato and corn soup created by blogger Adrianna Adarme, over at PBS’s food blog, Fresh Taste. if you can’t find heirloom tomatoes, just substitute some large beefsteak tomatoes.
seasoning for roasting
cutting corn off the cob
adding veg stockThe spice in the soup comes from a combination of of heat sources: jalapeño, ancho chile powder and a bit of cayenne. Some cumin and smoked paprika round out the seasoning. The sweetness of the corn is a perfect complement to acidic juicy tomatoes. I pureed the soup and then strained it for an extra velvety texture. This is the perfect transitional soup to help you manage the difficult shift from summer to fall.

ladling soup 2F

Click here to print the recipe for Spicy Roasted Tomato and Corn Soup.

bowl of spicy tomato corn soup

2 thoughts on “Spicy Roasted Tomato and Corn Soup

  1. Michelle Marcotte

    Hi, I have created the position of artist in residence for myself at Tops Supermarket in Lewiston NY and will be painting food there. I love your food photography and that the photos are about food preparation and cooking, which is what my paintings are about. I will be creating 10-20 more paintings in the next year on this theme and you can see them as they are created at michellemarcotte.com
    Cheers! Michelle

  2. themondaybox

    This soup sounds delicious and just what I need to deal with the trauma of the cracks and crevices in the skin of this mature woman and the impending doom of winter weather! On an up note, I can consider myself heirloom. 🙂


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