The kids are back filling the streets and the campus, making the Starbucks line that much longer. I find myself missing the feeling of back to school. The fresh start, with a new agenda, new notebooks, and new coloured pencils. In grad school, everything just keeps on going like it always did.
When we don’t go back to school in September we have to make our own fresh start. Take a deep breath, get our diets back on track, (re)start our regular exercise routine, start looking for that great pair of boots. I need to transition from my lazy summer self where there’s always an excuse for ice cream, to my productive (hopefully) fall self.
This soup is a great transition from summer to fall. The sweet corn is still summery, the smokey paprika and comforting soup speak of crisp fall days. Delicious with some spicy smoked cheddar biscuits (coming soon)!
Sweet and Smoky Tomato Soup
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp smoked paprika
1 jar roasted red peppers (about 5), drained and chopped
2 cups tomato purée
3 cups chicken or veggie broth
Salt and pepper to taste
2 cups of corn, fresh or frozen
In a large pot over medium high heat, sauté the onion in the oil until translucent, about 5 minutes. Add garlic and cook for another 30 seconds, or until fragrant. Add paprika and stir for another 30 seconds. Add peppers, purée and broth and bring to a boil. Reduce heat and let simmer for about 20 minutes or until peppers are soft.
Using an immersion blender or a regular blender (in batches, it’s hot and will steam!), puree the soup until smooth. If it’s too thick, add some more broth until it’s how you like it. Taste for seasoning and add salt and pepper as required.
Stir in corn and leave on the heat until warmed through.
Serve with crusty bread or biscuits.