When my 16 year old son first approached my husband and I to announce that he was going to be a vegetarian, I thought it was just a passing phase. Sure, I admired his desire to eat more consciously and fuel his body with healthy foods, but I didn’t think it would last longer than our next visit to our favorite hamburger restaurant in town. To our surprise, his experiment with “becoming a vegetarian” has outlasted it’s novelty. Patrick has proven that this is a serious eating choice for him and he’s committed to it. He’s lost a few pounds, says he has more energy and I’m happy to report that my otherwise picky eater has expanded his palate to include fruits, vegetables and beans that I never thought he’d try.
Since Patrick is serious about this new way of eating, I need to support him and get serious as well. I’ve enjoyed looking up new vegetarian recipes on the internet and I’ve been pinning them all on my Vegetarian Board on Pinterest, which I invite you to browse through.
What I’ve quickly discovered is that by eating vegetarian meals, you don’t sacrifice taste or satisfaction. Quite the opposite! Many vegetarian meals I’ve tried are packed with flavor, are hearty and don’t leave you feeling “heavy”.
I came across a recipe for Roasted Sweet Corn and Tomato Soup on Pinterest the other day and knew it was certainly a recipe to try. I love the taste of sweet corn and tomatoes roasted in the oven along with lots of fresh garlic and olive oil. Although this recipe is perfect as it is, I decided to use this recipe as a starting point for the soup I was going to create. I added a red pepper to roast along with the corn and tomatoes and it was a very good call. I added a cup of heavy cream to the soup because I love creamy tomato soups, and used vegetable broth to keep with the vegetarian theme.
This Roasted Sweet Corn and Tomato Soup is so rich and savory. It’s got a perfect touch of sweetness and smokiness from the smoked paprika, which is an absolute “must” in this recipe!
Serve with sliced avocados and shredded asiago cheese…divine…
2 pints cherry tomatoes
10 ounce bag frozen corn, thawed (about 3 cups)
1 medium red pepper; cored, seeded and sliced
3 cloves of garlic, minced
3 tablespoons olive oil
1 medium onion, chopped
3/4 teaspoon smoked paprika
3/4 teaspoon chili powder
3 cups vegetable broth
1 cup heavy cream
salt and pepper to taste
Preheat the oven to 400 degrees F.
Place the corn, tomatoes, sliced red pepper and 2 cloves of the garlic on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle lightly with a pinch of salt and pepper. Toss with your hands and arrange in an even layer. Bake for 20-25 minutes.
While the vegetables are roasting, heat a large stock pot to medium heat. Add 1 tablespoon of the olive oil and the onion. Saute about 5 minutes, then add the remaining clove of garlic and saute 2 minutes longer. Add the smoked paprika and chili powder and stir well.
When the vegetables are finished roasting, add them to the pot by pouring the entire contents of the baking sheet into the stockpot. Add the vegetable broth and bring to a boil. Reduce to a low simmer, cover and let simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Add the heavy cream and stir. Heat for 10 additional minutes. Taste and add salt and pepper if needed.
Divide into bowls and garnish with sliced avocado and shredded cheese.