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Roasted Corn Soup with Tomato

Williams Sonoma
  • minutes
  • Serves

INGREDIENTS

3 cups

6 ears of fresh corn, Kernels from

1

Avocado

2

But firm tomatoes, ripe

1 tsp

Chipotle chili, powder

3

Garlic cloves

2

Red bell peppers

1

Red onion

1

Yellow onion

2 1/2 cups

Chicken broth, low-sodium

1

Paprika

1 tsp

Salt

1

Olive oil, Extra-virgin

1 cup

Heavy cream