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Charred Tomato-Corn-Bacon Soup

Step One

  • 3 ½ Pounds-Beefsteak Tomatoes-halved
  • 1 Medium-Red Onions-peeled and halved
  • 1 Large-Red Bell Peppers-halved and deseeded
  • 1 Each-Corn on the Cob-boiled, oiled, seasoned, cut of cob, reserved
  • To Coat-Extra Virgin Olive Oil
  • To Taste-Chef Troy’s Spice Mix- or kosher salt/black pepper
  • 1/2 Pound-Bacon-cut into thin strips, cooked, drained, reserve bacon/drippings separate

Step Two

  • 1 Bulb-Garlic-halved, oil, season, wrap in foil, bake 300 degrees until soft, about one hour
  • 2 ½ Cups-Chicken Stock
  • 2 Tablespoons-Apple Cider Vinegar
  • 1 Tablespoon-Granulated Sugar

Step Three

  • 1 Cup-Heavy Whipping Cream
  • 2 Tablespoons-Fresh Basil-chopped, plus extra for garnish
  • ½ Cup-Blue Cheese-crumbled      
  • To Taste-Cooked Bacon-reserved from step one for garnish

Step One

  1. Preheat grill/grill pan for direct heat grilling to medium high heat.
  2. Toss tomatoes, onions, pepper with olive oil and season generously with spice mix
  3. Grill tomatoes, onions, peppers until slightly charred, remove and allow to cool on a sheet tray.
  4. Remove skin from tomatoes and discard skins.
  5. Rough shop vegetables and place back on sheet tray with all their juices.

Step Two

  1. Working in batches place vegetables/juices in food processor and process until smooth.
  2. Warm bacon dripping over medium high heat in a stock pot, if bacon dripping don’t equal ½ cup add olive for difference.
  3. Place pureed vegetables in stock pot with bacon dripping and add roasted garlic.
  4. Cook, stirring frequently until warmed through about 5-7 minutes.
  5. Add stock, vinegar, sugar, lower heat to medium/medium low and simmer for 45 minutes, stirring frequently.

Step: Three

  1. Stir in the heavy cream, ½ of the blue cheese and basil.
  2. Stir to melt blue cheese into soup.
  3. Place soup in bowls, top with blue cheese, corn, bacon and basil cut into thin strips.
  4. Serve with grilled garlic toast.