Roasted Corn Soup
Submitted by Radene
Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minRoasting the corn in its husks is what separates this corn soup from every other version. Brushing butter onto the kernels before pulling the husks back over creates a steamy pocket that roasts and caramelizes the corn at the same time. The result is a deeper, sweeter, almost nutty corn flavor you can’t get from boiled or raw kernels.
The whole unpeeled garlic cloves roast alongside the corn, turning soft and mellow. Squeeze the roasted pulp right into the blender with the potato and three cobs’ worth of cut kernels. The potato adds body and makes the soup velvety without loading it with cream.
Here’s the smart move: only three of the four cobs get pureed. The kernels from the last cob go in whole, along with diced roasted red capsicum, so the finished soup has chunks of sweet corn and pepper in every spoonful. That contrast between the smooth puree and the whole kernels gives it real character.
A splash of cream rounds everything out, and a dash of hot sauce at the end adds warmth without overpowering the corn.
Chef Tips
- Scrape the cobs with a spoon after cutting off the kernels. The milky pulp left behind adds natural starch and extra corn flavor to the puree.
- Roast the garlic unpeeled. The skin protects the cloves from burning and the soft pulp squeezes out cleanly.
- If you have a grill going, barbecue the corn, garlic, and capsicum instead of roasting for an even smokier flavor.
- Adjust the cream to your taste. More cream makes it richer; less keeps the roasted corn front and center.
Variations
- Add a pinch of smoked paprika to the finished soup for extra smokiness without the grill.
- Swap the red capsicum for a roasted poblano pepper for a Southwestern spin.
- Top with crispy bacon bits and fresh chives instead of parsley.
Ingredients
Directions
Pull back the husks from the corn cobs and remove the silk.
Melt the butter and brush over the kernels then pull the husks back over to cover the husks again.
Place the corn in one layer in a roasting pan with whole, unpeeled garlic cloves, and halved red capsicum if using, and bake at 220 cup for 20 minutes.
While corn roasts, peel and roughly chop the potatoes and cook in a large pot with the chicken stock until the potato is tender.
Using a slotted spoon lift out the potato and put in a food processor, blender or mouli.
Take the husks off the roasted cobs.
With a sharp serrated knife, cut the corn from the cobs, then scrape any remaining corn flesh from the cobs using a spoon.
Purée the kernels and flesh from 3 cobs with the potato, add the pulp squeezed from the garlic cloves, then return the mixture to the pot with the chicken stock.
Finely dice the capsicum, discarding the stem and seeds.
Add to the soup with the corn cut from the last cob, add the cream, and bring to the boil.
Adjust seasonings to suit your taste, adding a little salt, sugar, hot sauce and freshly ground black pepper if necessary.
Re-heat just before serving.
Top each serving with finely chopped parsley.
Barbecue the corn, garlic (on a skewer) and the red capsicum of preferred.
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