Produce from this basket: Tomato, corn, Anaheim pepper
Other produce: Garlic, onion
This recipe is awesome and super easy.
First, cut the kernels off four ears of corn. Spread the corn out on a cookie sheet lined with foil. Add two cups of cherry tomatoes, or 3-4 tomatoes cut in eighths. Add three Anaheim peppers, sliced in half and seeded, and four cloves of garlic, minced. Drizzle with a few tablespoons of olive oil, and sprinkle with salt and pepper. My cookie sheet looked like this:
Cook at 400 degrees for 20-30 minutes until tomatoes wrinkle and burst and corn turns golden brown. While the veggies are in the oven, cook one chopped onion in olive oil until it's translucent. Add four cups chicken broth and bring to a boil. Season with 1 t. paprika and 1/4 t. chili powder. Add the roasted vegetables. Bring to a boil and simmer for 20 minutes. Blend with an immersion blender or by pouring soup into a blender. Salt and pepper to taste. Serve garnished with reserved roasted corn, or cheese, as desired. Goes great with grilled cheese sandwiches.
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