Best Roasted Corn Soup Recipes

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

ROASTED SWEET POTATO AND CORN SOUP

Steps:

• Preheat oven to 425.
• On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
• In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
• Add garlic and thyme and cook another minute.
• Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
• Add sweet potatoes and parsley and simmer another 5 minutes.
• Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE

Steps:

• Shuck corn and cut from the cob. Separate into 2 piles.
• Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
• Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
• Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
• Remove pumpkin pulp from outer skin and puree.
• Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
• Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.

FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE

Steps:

• Roast the Corn for the Guacamole
• Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
• Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
• Prepare the Corn for the Soup
• Put the kernels (fresh or frozen and defrosted) in a blender.
• Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
• Simmer the Soup
• Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
• Finish the Roasted Corn Guacamole
• In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
• Serve and Garnish
• Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

ROASTED CORN AND GREEN CHILI SOUP

Steps:

• Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside.
• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
• Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.

TORTILLA SOUP WITH FIRE-ROASTED CORN AND CHIPOTLE CREMA

Steps:

• Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema. Chipotle Crema: Place all the ingredients in a bowl and stir to combine. Serve with the soup.

ROASTED SWEET CORN AND TOMATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
• While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.).
• When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

ROASTED CORN CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
• Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
• Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
• Remove the chicken to a platter; cool briefly.
• Pull the meat from the bones; discard bones and skin, reserve meat.
• Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
• Portion chicken meat and corn kernels into serving bowls; ladle soup over.
• Add optional garnishes at the table.
• *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
• *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse. Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the potatoes, garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes. Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes, until the potatoes are done. Add jalapeno as needed for heat.

OVEN ROASTED CORN SOUP WITH LUMP CRABMEAT

Steps:

• Toss corn kernels with olive oil, salt and pepper to taste.
• Oven roast corn in a preheated 450 degree oven for 5 minutes.
• Combine the corn with the garlic, carrots, onions, celery, jalapeño ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
• Add the cream and boil the mixture for 5 minutes.
• Puree the soup in a blender, in batches if necessary, for about a minute and a half.
• Strain soup, top with lump crab meat and serve hot.

SAUSAGE, CORN AND ROASTED RED PEPPER SOUP

Steps:

• Combine the rice, broth and water in a large stock pot and simmer covered for about 1 hour, or until rice is soft.
• While the rice is cooking, roast the red peppers over a gas burner, under a broiler or on a grill. Try to get entire skin charred.
• Once charred, transfer the peppers to a plastic bag and let sit for 15 minutes. Remove peppers, peel, remove the seeds and slice into thin 1" long strips. Set aside.
• Heat oil in skillet, add garlic and saute over medium heat for about 1 minute. Add corn and saute an additional 3-5 minutes. If you're using frozen corn, try to partially thaw it first and remove as much ice and water as possible.
• Once corn is done, remove from heat and add the chopped up peppers to the skillet.
• When rice is done, add the garlic/corn/pepper mixture to the pot.
• Slice sausage into 1/4" thick half rounds and saute in skillet until browned.
• Add the browned sausage to the pot and season with 1tsp salt and 1/4 tsp black pepper or to taste. Give it a taste and add the sambal olek if you want a little heat.
• Let simmer uncovered for about 30 minutes, or until it starts to get quite thick.

ROASTED CORN & POBLANO SOUP

Steps:

• Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
• Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
• Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

ROASTED CORN SOUP WITH CHORIZO-GOAT CHEESE QUESADILLA

Steps:

• Scrape the kernels from each ear of corn with a sharp knife. In a large saucepan over medium heat, heat the butter and oil. Add the onion and garlic and cook until soft. Raise the heat to high, add the wine and cook until reduced. Reduce the heat to medium, add the corn and sweat for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes. Place the mixture, in batches, into a blender and blend until smooth. Return the mixture to the pan and heat over medium-low heat. Stir in the cream and cook, until hot, about 1 minute. Divide among 8 bowls and garnish with chives.
• In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes. Peel and slice thin. Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas. Bake for 8 to 12 minutes until golden brown and cheese has melted. Slice into sixths and serve along side soup.

CAULIFLOWER AND ROASTED CORN SOUP WITH CHANTERELLE MUSHROOMS

Steps:

• Heat oven to 400 degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
• Melt butter in a 4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
• Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
• Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.

ROASTED CORN SOUP WITH CHICKEN

Steps:

• Grill chicken breast and chop in to small bite size pieces.
• Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
• Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
• In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
• In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
• Add chopped chicken and heat through.
• To serve, ladle soup into bowls.
• If enchilada sauce is need for chicken enchiladas, blend the ingredients.

ROASTED CORN SOUP

Steps:

• Preheat oven to 400-degrees F.
• Place corn on a cookie sheet.
• Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
• Puree 3 cups of the corn with 3 cups of water in a blender.
• Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
• Stir in the reserved corn and salt.
• Pour into bowls and crumble cheese over each serving.

ROASTED CORN SOUP WITH TOMATO

Steps:

• 1Preheat oven to 375°F. 2Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on. 3Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. 4Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds. 5In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt. 6Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot.

ROASTED CORN SOUP

Steps:

• Using a sharp knife, slice down each cob to remove the kernels. Scrape the kernels onto a baking sheet and reserve for the soup.
• Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups. Remove from the heat and let cool slightly.
• Preheat the oven to 350°F.
• Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat. Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.
• Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook, stirring, for 1 minute. Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add the corn stock and season with salt and pepper. Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.
• Using a slotted spoon, transfer the solids to a blender. Add 2 cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add up to a few extra teaspoons sugar. Whisk in the crème fraîche and season with salt and pepper to taste.
• Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.