Fire Roasted Corn Soup
Fire Roasted Corn Soup is a bold and flavorful dish that captures the sweet, smoky essence of roasted corn paired with warm, southwestern spices. The preparation begins by roasting fresh corn kernels in olive oil at high heat, enhancing their natural sweetness and adding a lightly charred depth. Meanwhile, a base of garlic, red onions, carrots, and celery is sautéed in butter with chipotle and ancho chili powders, cumin, and a dash of white pepper, layering the soup with aromatic spice and subtle heat.
A roux made with flour thickens the soup, giving it a creamy texture without overpowering the bright flavors of the vegetables and corn. Water and chicken base form a rich broth, simmered slowly to draw out the full flavor of the ingredients. Once the roasted corn is added, the soup takes on a toasty, slightly sweet complexity. A final touch of warmed half & half brings in a smooth creaminess that balances the spice and smoky tones, while salt ties all the flavors together.
To finish, the soup is garnished with fresh diced tomatoes, scallions, and chopped cilantro, adding a burst of freshness and color to each bowl. These bright, herbaceous toppings contrast beautifully with the creamy, roasted body of the soup, making every spoonful dynamic and satisfying. Fire Roasted Corn Soup is both comforting and lively—perfect as a starter or a light meal on its own.
Ingredients
- 1/3 oz. olive oil
- 2 pounds fresh corn
- 2½ oz. butter
- 2 teaspoon garlic, minced
- 2 oz. red onions, diced
- 2 oz. carrots diced
- 2 oz. celery, diced
- 1/3 teaspoon chipotle pepper powder
- 1/3 teaspoon ancho pepper powder
- 1¼ teaspoon ground cumin
- Dash white pepper
- 2½ oz. all-purpose flour
- 1 1/3 quart water
- 1½ oz. chicken base
- 1¼ cup half & half, heated
- 1¼ teaspoon salt
- 3 oz. fresh tomatoes, diced
- ¼ cup scallion, chopped
- 1½ Tablespoon cilantro, chopped
Directions
- Preheat oven to 425 degrees
- Toss corn with oil & place on a sheet pan
- Roast until kernels have browned, approximately 10 minutes, stirring occasionally
- Heat margarine, sauté garlic for one minute
- Add onions, carrots, celery, chipotle powder, ancho powder, cumin and white pepper, cook for 2 minutes
- Add flour to create roux, cook for 5 minutes
- Stirring constantly with wire whisk, add water and chicken base. Bring to boil, reduce heat and simmer for 20 minutes
- Add roasted corn, simmer for 15 minutes
- Add the half & half and simmer 5 more minutes, season with salt
- Serve with tomatoes, scallion & cilantro as a garnish
Fire Roasted Corn Soup
Materials
- ⅓ oz olive oil
- 2 pounds fresh corn
- 2 ½ tsp garlic minced
- 2 oz red onion diced
- 2 oz carrot diced
- 2 oz celery diced
- ⅓ tsp chipotle pepper powder
- ⅓ tsp ancho chili powder
- 1 ¼ tsp ground cumin
- dash white pepper
- 2 ½ oz all-purpose flour
- 1 ⅓ quart water
- 1 ½ oz chicken base
- 1 ¼ cup half & half heated
- 1 ¼ tsp salt
- 3 oz fresh tomatoes diced
- ¼ cup scallion
- 1 ½ tbsp cilantro chopped
Instructions
- Preheat oven to 425 degrees
- Toss corn with oil & place on a sheet pan
- Roast until kernels have browned, approximately 10 minutes, stirring occasionally
- Heat margarine, sauté garlic for one minute
- Add onions, carrots, celery, chipotle powder, ancho powder, cumin and white pepper, cook for 2 minutes
- Add flour to create roux, cook for 5 minutes
- Stirring constantly with wire whisk, add water and chicken base. Bring to boil, reduce heat and simmer for 20 minutes
- Add roasted corn, simmer for 15 minutes
- Add the half & half and simmer 5 more minutes, season with salt
- Serve with tomatoes, scallion & cilantro as a garnish