Roasted corn soup

by AdamB

This may be anathema on a cooking blog, but sometimes farm fresh is overrated.   Sure, with time and money I’d only shop at farmer’s markets.   But most of the time, the local mom and pop produce mart is trusty, dirt cheap and full of fresh things.   When I can’t even get there, I make stuff like this from my freezer and cupboard.   Actually, I make this soup all the time in the summer — sure beats shucking and slicing kernels from a half dozen ears of corn.   The Yukon Gold potatoes lend a nice creaminess for a vegan dish (at least before garnishes) and the crispy corn and potatoes on top are, well, really friggin’ tasty.  If you want to get fancier, use the extra garnishes.

Serves 4



2 bags frozen corn (I like Trader Joe”s organic).  Dump in colander and defrost briefly under running water.

4 cups water or vegetable broth (homemade or with bouillon — if using bouillon, use much less salt elsewhere)

2 medium Yukon Gold potatoes, scrubbed and chopped

1 large yellow onion, peeled and sliced thinly

1T cumin

1T curry

salt and pepper

olive oil

extra garnishes (optional)

chives + Greek yoghurt + smoked paprika

miso + Sriracha + sesame oil

za’atar + crumbled Bulgarian feta

diced avocado + diced red onion + walnut oil

poached egg


Preheat oven to 400.   Line two baking sheets with foil and spray with canola.   Toss corn, potatoes and onion in a large bowl with about 1T olive oil, salt and pepper.  If using water instead of broth, be generous here with salt and pepper (thyme, oregano or rosemary would be nice too).   Spread mix on sheets and roast for about 40 minutes.   Rotate sheets (and swap positions if you have baking racks at two heights) after about 20 minutes.

Set water or broth to boil in large soup pot.   When it hits a rolling boil, stir in cumin and curry, turn flame to medium and cover, leaving a crack for steam.  Boil extra water in a tea kettle in case you need to thin soup.

Corn, potatoes and onions are done when nicely brown — watch for burning, especially for the vegetables on edge of sheets.   When done, dump all but about a half cup of mix into the soup pot.   Leave remainder on sheet outside oven and turn oven to broiler.

Puree soup with immersion blender (aka, G-d’s gift to soup-making).    Let cook for about another 10 minutes, stirring occasionally and making sure soup does not stick to bottom of pot.   Adjust seasonings to taste.

Broil vegetables for about five minutes until nice and crispy.    I always like to serve soup with the crispy corn and potatoes, but after that many garnishes work wonderfully.  A few ideas:

* Greek yoghurt + chopped chives + smoked paprika

* Miso (dissolve in hot water first) + Sriracha + sesame oil

* Za’atar + crumbled Bulgarian feta

* Diced avocado + diced red onion + walnut oil

* A poached egg  (awesome for brunch)!