Roasted Tomato Soup with Garlic and Corn

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes (Note: Roasting the tomatoes ahead of time (the day before or even the weekend before) can reduce the active cooking time to 60 minutes.)

This recipe can easily be multiplied and makes great leftovers. Serve with a 2 ounce whole wheat or gluten-free roll, AND

serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Preheat oven to 400°F. Place tomatoes in a shallow roasting pan. Spray a light coating of olive oil over the tomatoes. Place the pan in preheated oven and roast for about one hour.

Slice the corn into 1/2 ears and place in a sauce pan. Cover with water and bring to a boil for 7 - 10 minutes. Remove and let cool. Shuck corn by slicing kernels from the ears.

About 10 minutes before the tomatoes are finished heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring constantly. As the onion browns add the corn and cook over medium-high heat stirring frequently. The corn should begin to turn brown quickly.

As the corn browns add the minced garlic. Stir, cooking on medium, for another 2 minutes and remove from the heat.

Remove the tomatoes and puree in a food processor or blender. Place the corn/onion/garlic mixture back on the burner over medium heat and add the tomato. Cook for about five minutes.

Add the chicken stock, wine, water, rosemary, thyme and red pepper flakes. Cook for about 15 minutes and serve with the whole wheat rolls.