Smoky Roasted Corn-and-Tomato Soup
Sheet Pan Cheese Toast
Ingredients
- 4 ears corn
- 2 Tbsp olive oil, divided
- 4 tomatoes, quartered
- 1 (12-oz) pkg sliced bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 (48-oz) carton chicken broth
Instructions
- Preheat broiler. Remove kernels from cobs. Toss kernels with 1 Tbsp oil on a foil-lined rimmed baking sheet. Toss tomatoes with 1 Tbsp oil on a second foil-lined rimmed baking sheet.
- Broil, in batches, 5 to 6 minutes or until tomatoes are blistered and corn is golden.
- Meanwhile, cook bacon in a large Dutch oven over medium heat until crisp; drain, reserving 1 Tbsp drippings in pot.
- Sauté onion in hot drippings 5 minutes; add garlic, paprika, and cumin; cook 1 minute. Add broth and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes, stirring occasionally.
- Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape. Return soup to pot, and stir in corn and bacon. Cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 4 Tbsp butter, softened
- 12 slices whole-grain bread
- 6 slices Cheddar cheese
Side Dish Instructions
- Preheat oven to 450°F. Spread butter over 1 side of each bread slice. Place 6 slices of bread, buttered sides down, on a baking sheet. Top each with 1 slice cheese and remaining bread, buttered sides up, to make sandwiches.
- Bake sandwiches 6 to 8 minutes per side or until toasted and cheese is melted.
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