Roasted Corn & Tomato Bisque: A Taste of Summer Sunshine

There are certain dishes that, for me, are more than just food; they’re time capsules. This Roasted Corn & Tomato Bisque is one of those treasures. I remember the first time I tasted it, a revelation on a sweltering Texas July day, courtesy of a recipe card from Central Market back in January of 1998. It wasn’t just the vibrant flavors that captivated me – the sweetness of roasted corn, the bright tang of tomatoes, the subtle warmth of spices – but the sheer feeling of comfort and sunshine it bottled up. It’s the kind of soup that makes you close your eyes, savor each spoonful, and recall simpler, brighter moments.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yield: Approximately 6 cups
• Dietary Type: Gluten-Free

Ingredients

• 5 tablespoons unsalted butter
• 1 cup chopped onion
• 1 teaspoon chopped garlic
• 1/4 cup chopped green bell pepper
• 1 1/2 cups fresh corn kernels (about 3 ears, roasted. Note: To roast, preheat oven to 450°F. Shuck the corn, place on a baking pan, and cook in the hot oven.)
• 4 large tomatoes, quartered (Use Romas for a thicker soup.)
• 4 cups chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 3/4 teaspoon salt, more to taste
• 1/2 cup grated Monterey Jack cheese (about 1/3 lb.)
• 1 cup sour cream
• 12 slices bacon, fried crisp and crumbled

Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Baking pan (for roasting corn)
• Food processor, blender, food mill, or high-speed blender (like a Vita-Mix)
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Let’s bring this bowl of sunshine to life.

1. Roast the Corn: If you haven’t already, this is where we begin. Preheat your oven to 450°F (230°C). Shuck your fresh corn, place the ears on a baking pan, and roast them until they are tender and slightly charred, about 10-15 minutes. Once roasted, let them cool slightly, then carefully cut the kernels off the cobs. If you find yourself short on time or fresh corn, you can certainly use frozen corn, and a tiny splash of liquid smoke can help mimic that roasted depth.

2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, chopped garlic, and chopped green bell pepper. Cook, stirring occasionally, until these vegetables have just softened, about 3 to 4 minutes. You’re not looking for browning here, just a gentle softening to release their sweet aromas.

3. Add Corn and Tomatoes: Now, stir in the roasted corn kernels and the quartered tomatoes. Cook for another 3 minutes, stirring gently, allowing the tomatoes to begin releasing their juices and the corn to meld with the sautéed vegetables.

4. Build the Broth: Pour in the chicken stock, ensuring you scrape up any flavorful bits from the bottom of the pot. Stir in the tomato paste until it’s fully incorporated into the liquid, adding a rich depth of tomato flavor.

5. Infuse with Corn Flavor: To extract even more essence from the corn, add the corn cobs (from your roasted corn) into the stock. This is a chef’s secret to maximizing flavor without adding unnecessary ingredients.

6. Season the Soup: Add the chili powder and 3/4 teaspoon of salt. Stir everything well to ensure these seasonings are evenly distributed throughout the soup base.

7. Simmer to Tenderness: Bring the soup to a boil, then reduce the heat to low and simmer gently until all the vegetables are completely tender. This will take approximately 1 hour. The longer simmer allows the flavors to meld and deepen beautifully.

8. Remove Corn Cobs: Once the vegetables are tender, carefully remove the corn cobs from the pot. Discard them; their flavor has served its purpose.

9. Puree for Smoothness: Now, for that signature bisque texture. Carefully puree the soup. You can do this in batches in a food processor or blender. If you have a high-speed blender like a Vita-Mix, that’s ideal for achieving an exceptionally smooth consistency. Alternatively, a food mill will also yield a lovely texture. Be cautious when pureeing hot liquids; never overfill your blender, and hold the lid down securely with a towel.

10. Reheat and Adjust Seasoning: The soup can be prepared a day in advance. If so, cool it completely, cover, and refrigerate. To serve, return the pureed soup to the pot and rewarm it over low heat. Check the seasonings and add more salt, if necessary, to taste. Bisques often benefit from a final seasoning adjustment.

11. Garnish and Serve: Ladle the warm bisque into individual bowls. For the finishing flourish, garnish each serving generously with sour cream, a sprinkle of grated Monterey Jack cheese, and a good scattering of crisp, crumbled bacon.

Expert Tips & Tricks

• Roasting is Key: Don’t skip the step of roasting the corn if at all possible. The caramelization that occurs under high heat is what gives this bisque its signature depth and sweetness, far beyond what boiled corn can offer.
• Tomato Choice Matters: While any large tomato will work, Romas are particularly excellent here due to their lower water content and meatier texture, which contributes to a thicker, more concentrated tomato flavor in the finished bisque.
• Patience with the Simmer: That hour of simmering is crucial. It’s not just about cooking the vegetables; it’s about allowing all the flavors to meld and develop into a harmonious, rich broth.
• Creaminess Without Heavy Cream: The combination of the pureed vegetables and the dollop of sour cream at the end provides a delightful creaminess without the need for heavy cream. If you prefer an even richer bisque, a swirl of heavy cream can be added along with the sour cream.

Serving & Storage Suggestions

This Roasted Corn & Tomato Bisque is a star on its own, perfect as a starter for a summer barbecue or a light lunch. For a more substantial meal, consider serving it with crusty bread for dipping, a light green salad, or even grilled cheese sandwiches.

Storage: Leftovers will keep beautifully. Once cooled completely, store the bisque in an airtight container in the refrigerator for up to 3 days. It reheats wonderfully on the stovetop over low heat, stirring occasionally. You can also freeze portions of the bisque for up to 2 months. Thaw overnight in the refrigerator and then reheat as directed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	538.9 kcal
Calories from Fat		73%
Total Fat	43.6 g	67%
Saturated Fat	20.3 g	101%
Cholesterol	86.3 mg	28%
Sodium	1007.6 mg	41%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	3.2 g	13%
Sugars	8.7 g	34%
Protein	15.7 g	31%

Nutritional values are estimates and may vary based on ingredients used.

Variations & Substitutions

• Vegetarian/Vegan Option: For a vegetarian version, simply substitute vegetable stock for the chicken stock. To make it vegan, omit the cheese and bacon, and use a dairy-free sour cream alternative or a swirl of full-fat coconut milk for richness.
• Spicy Kick: If you enjoy a bit more heat, add a pinch of cayenne pepper or a finely diced jalapeño along with the other aromatics.
• Herbal Notes: A sprig of fresh thyme or rosemary added during the simmering process can lend an extra layer of complexity. Remove the sprig before pureeing.
• Corn Variations: While fresh roasted corn is divine, you can also experiment with fire-roasted frozen corn for convenience, or even grilled corn for a smoky char.

FAQs

Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use a 14.5-ounce can of diced tomatoes (undrained) in place of the fresh tomatoes. For a richer flavor, consider using fire-roasted diced tomatoes.

Q: What if I don’t have a blender or food processor?
A: A food mill is an excellent alternative for pureeing the soup to a rustic, smooth consistency. If you have neither, you can finely chop the cooked vegetables after removing the corn cobs, but the texture will be chunkier.

Q: Can I make this soup ahead of time?
A: Absolutely! This bisque is an excellent candidate for making ahead. Prepare it through step 10, then cool and refrigerate. Reheat gently on the stovetop before garnishing and serving.

Q: Is it really necessary to roast the corn?
A: While not strictly necessary, roasting the corn significantly enhances its flavor, adding a depth and sweetness that is a hallmark of this bisque. It transforms the corn from a simple vegetable to a flavor star.

Q: How can I make the bisque creamier without dairy?
A: For a vegan option, a swirl of full-fat coconut milk or a cashew cream can add luxurious creaminess when reheating the soup.

Final Thoughts

This Roasted Corn & Tomato Bisque is more than just a recipe; it’s an invitation to savor the bounty of summer, regardless of the season. It’s a testament to how simple, quality ingredients, treated with a little care, can create something truly extraordinary. Whether you’re looking for a comforting weeknight meal or a show-stopping starter for guests, this bisque delivers warmth, flavor, and a touch of sunshine in every spoonful. I encourage you to try it, and I’d be delighted to hear how it brings a smile to your table. Pair it with a crisp white wine or a light, bubbly rosé for a perfect accompaniment.