La Dolce Vita: corn tomato soup

La Dolce Vita Chef Laura Wilson shows off a spicy summer soup.

FORT WAYNE, Ind. (WANE) – Corn is an abundance throughout Indiana. To help enjoy it, La Dolce Vita Chef Laura Wilson has a soup that’s perfect for the summer.

She joined First News Sunday with a corn tomato soup. Wilson said it’s a little spicy but really helps enjoy the great corn throughout the state. To view her full interview click on the link above.

La Dolce Vita also offers a catering service and a number of classes throughout the year to teach any level of cook. The restaurant is located at 165 South Main Street, Roanoke.

Roasted Corn, Tomato and Pepper Soup

Ingredients:

  • 2 ripe but firm tomatoes
  • Kernels from 10 ears of fresh corn (about 5 cups)
  • 2 red bell peppers
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2  cups  chicken broth, plus more as needed
  • 1 tsp. chipotle chili powder
  • 1 tsp. sea salt, plus more, to taste
  • 1 cup heavy cream
  • Bacon for garnish
  • Sliced avocado for garnish
  • Extra-virgin olive oil for drizzling

Directions: Preheat an oven to 375°F.

Line 2 baking sheets with aluminum foil. Core the tomatoes and place on baking sheet. Core and cut the ribs out, then cut the peppers in half, and put on the same baking sheet, skin side up. Drizzle with a little olive oil and salt. Roast at 400 for about 20 minutes. Remove from over and cool. When cool, pull the skins off the tomatoes. If you do not get every spec of skin, it does not matter because this is a rustic soup.

Spread the corn in a single layer on the other baking sheet. Salt and pepper a little. Roast until the edges begin to turn golden brown, 20-30 minutes. Occasionally stir so all the kernels get time on top of the heap.

In a soup pot, Put 1 -2 T of olive oil to heat. Sweat the onions until translucent, then add the garlic and cook a few more minutes. To this, add the roasted tomatoes, peppers, and chicken broth. While this is heating, toast the chipotle chili and salt in a skillet. Take off heat and add to soup. Cook the bacon in the chili skillet, turning and grabbing any bits of chili. Set aside for garnish. Next use an immersion blender to blend the soup. It does not have to be perfectly smooth and you do not have to strain it.

Add the corn, keeping some back for garnish. Add the heavy cream. Taste for seasoning.

As the soup cooks, the corn will thicken it. Top the individual soup bowls with accompaniments of your choice.  Some like avocado, the bacon, and corn.  Some might like cilantro and a bit of cheddar with this, but this makes it more southwestern, which is not a bad thing!

Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Taste and adjust the seasoning with salt. 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.

Can be made ahead, but do not add the cream until heating it up to eat for best flavor.

Serves 4.

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