Roasted Roma Tomato Cream Soup with Corn

Serves 4


9 Roma tomatoes, seeded and halved
½ large shallot quartered
Drizzle of light oil
½ t kosher salt, ¼ t black pepper
1 ½ C shrimp stock
1 ¼ C vegetable broth (lightly salted)
¾ C heavy cream
¼ C chopped fresh Italian leaf parsley
1 C thawed sweet corn kernels


  • You can use just all vegetable stock, but I boiled 15 jumbo shrimp and it gave the soup the perfect depth!
    Arrange sliced and seeded Roma tomatoes in a roasting pan, with shallot, drizzle of oil and salt and pepper. Roast on 400 degrees F for about 30 minutes or until you see the edges of the tomatoes charred. Remove and let cool for about 5 minutes. Add the tomatoes to a blender with ½ C vegetable stock and puree well. Put back in pan and add shrimp stock, another ¾ C of vegetable stock, heavy cream, and thawed corn. Bring up to heat. Test and add salt and pepper as needed…it will need seasoning so don’t skip tasting and adding what is needed. Then add the parsley.
    Serve with a drizzle of oil, or some soft goat cheese.

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