The late summer season yields bushels of produce, namely sweet peppers, corn, and tomatoes. At the same time, the cooler air invites warming layers and soups. This recipe is a perfect bridge for the moment.
Roasted summer vegetables create a sweet and flavorful base for this soup. A sheet pan (or 2) of these vegetables is roasted in the oven until the vegetables are slightly shriveled, soft, and sweet, then blitzed to make a deeply flavorful puree that is fresh and warming at once. The roasting process coaxes out the vegetables’ sugars and amplifies their flavor, while a generous shower of aromatics adds layers of spice and heat to the soup. Fresh corn kernels are stirred in at the end for a juicy pop of sweetness and crunch in each bite.
