Tomato soup with corn
Description
A hearty first course. This interesting recipe is worth noting for all lovers of vegetable soups. Thanks to pre-roasting, the vegetables turn out wonderfully aromatic and tasty. You can use either vegetable or chicken broth as a base. Serve the soup hot with homemade croutons or sprinkled with fresh herbs.
Instructions
- 1
Step 1
1. Wash the corn cobs, dry them, and cut off the kernels with a sharp knife.
- 2
Step 2
2. Prepare a baking sheet. Place the corn, washed and dried tomatoes, and peeled garlic cloves on it. Drizzle with a small amount of vegetable oil and put in a preheated oven at 190 degrees.
- 3
Step 3
3. Heat a little oil in a saucepan. Peel and dice the onion. Add the onion to the oil and sauté over medium heat until translucent.
- 4
Step 4
4. After 15-20 minutes, remove the vegetables from the oven and transfer them to a saucepan.
- 5
Step 5
5. Add the broth and bring to a boil. Season with salt to taste, add pepper, paprika, or other spices.
- 6
Step 6
6. Let the soup simmer for about 20 minutes. Before serving, use an immersion blender to partially puree the vegetables, but do not blend until completely smooth.
- 7
Step 7
7. This is the delicious soup you'll end up with.