Chunky Tomato N Grilled Corn Bisque
Dive into a bowl of comforting warmth with this Chunky Tomato N Grilled Corn Bisque, a recipe that combines rich, roasted flavors with a velvety creaminess. Made with garden-fresh tomatoes and smoky grilled corn, this soup stands out with its hearty texture and balanced blend of savory spices like smoked paprika and thyme. A touch of heavy cream adds luxurious body, while fresh basil brightens each bite with herbaceous freshness. Perfect for cozy dinners or entertaining guests, this bisque is ready in under an hour and pairs beautifully with crusty bread or a crisp side salad. Offering a balance of rustic charm and gourmet flair, this recipe is a must-try for soup lovers searching for vibrant, seasonal flavors.
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Recipe Information
Ingredients
- 4 large (about 2 pounds) Fresh tomatoes
- 3 ears Fresh corn on the cob
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped, plus more for garnish Fresh basil leaves
Instructions
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates, if necessary.
Husk the corn and rub with 1 tablespoon of olive oil. Grill the corn for 8-10 minutes, rotating occasionally, until kernels develop a light char. Set aside to cool.
Core the tomatoes and roughly chop them into large chunks. Set aside.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs. Reserve the kernels and discard the cobs.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the chopped tomatoes, vegetable broth, tomato paste, smoked paprika, dried thyme, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
Using an immersion blender, blend the soup lightly to achieve a chunky consistency. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Add the grilled corn kernels and heavy cream to the pot. Stir well and simmer for an additional 5 minutes to let the flavors meld together.
Stir in the chopped fresh basil, then taste the bisque and adjust seasoning as needed.
Ladle the bisque into bowls, garnish with additional fresh basil leaves, and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 66.7 g | 238% | |
| Total Sugars | 140.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 11656 mg | 248% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
