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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ROASTED TOMATO AND CORN SOUP

Serves 4

2 1/2 pounds plum tomatoes
1 whole head garlic
2 onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 red pepper
2 large corn cobs
2 1/2 cups chicken stock
2 tablespoons chopped fresh oregano or basil
1 tablespoon Balsamic or red wine vinegar
to taste, salt and pepper

Trim stem end of tomatoes; cut in half lengthwise.
Place, cut side up, on large foil lined baking sheet. Trim 1/2-inch off top of garlic without separating cloves; place on baking sheet along with onions.
Lightly brush vegetables and garlic with oil; sprinkle with half of the salt, and the pepper. Add red pepper.
Roast in 375 degree oven, turning pepper occasionally, for about 1 hour and 15 minutes or until tomatoes and pepper are lightly browned and onions and garlic are very soft. Let cool slightly.
Squeeze garlic cloves to remove pulp; discard skins. Peel, core and seed red pepper.
In large pot of boiling water, cook corn for about 4 minutes or until tender- crisp.
Drain and rinse under cold running water until cool enough to handle. Slice kernels off cob; set aside. In blender or food processor, purée garlic and roasted vegetables in 4 batches, adding 1/2 cup of the stock with each batch.
Transfer to saucepan; add remaining stock, corn, oregano, vinegar and remaining salt. Heat through.


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