I only have one word for this soup. “Crack”. Yep, it’s like crack. Everyone loves it. I even competed at the Solano County Fair with it and won first place! Simple to make and best served cold, this soup is a great summertime dish that utilizes fresh, local ingredients. And, talk about guilt-free eating. It’s totally vegan.
ROASTED BELL PEPPER AND CORN CHOWDER
2 ½ pounds red bell pepper, seeded, ribbed and cut into slices
1 large red onion, cut into slices
2 large tomatoes, cored and quartered
4 ears of corn, dehusked, whole
6 cloves garlic
1 jalapeno, seeded, ribbed and diced
1 bundle flat leaf parsley
½ cup olive oil
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flake
16 oz. corn or vegetable stock
Preheat oven to 425 degrees. Divide onion, corn, garlic, bell pepper, tomatoes, jalapeno and parsley between two large roasting pans. (I use a 9”x13” Pyrex). Drizzle olive oil over each pan. Sprinkle with salt, pepper and pepper flake. Roast around 45 minutes. Remove from oven and allow to cool. In a different dish, cut corn from the cobs. Spoon ½ of the cut corn and roasted vegetables into a blender, add stock and blend until smooth. Pour into a bowl and stir in remaining cut corn.
Best served cold!