Tomato Corn Bisque

The cooler weather is upon us, and this Tomato Corn Bisque is perfect for a chilly fall day!

This sweet and delicious meal is made using only whole foods, the foundation of the MDFITRx eating method. It is filling too, thanks to the addition of fresh corn.

You will need an immersion blender or food processor to make this dish.

Prep time 15 minutes – Cooking time 35 minutes – Serves 4

Ingredients:

• 1 cup chopped onion
• 1 large clove garlic, minced
• 1 teaspoon olive oil
• 4 large tomatoes, chopped (approximately 4 cups)
• 1 cup sweet red pepper, chopped
• 3 ears of fresh corn, kernels shaved off
• 1 ear of roasted corn, kernels shaved off
• 1 cup vegetable broth (or water)
• 1 teaspoon kosher salt
• fresh ground black pepper to taste (about 1/4 teaspoon)
• a pinch of smoked paprika (optional)
• 1 large handful of fresh basil leaves

Directions:

1. Heat a large saucepan over low heat.
2. Add onions and garlic and cook slowly until they start to sweat and become translucent, approximately 6-8 minutes.
3. Add olive oil and allow to sauté for another 2-3 minutes.
4. Add tomatoes and increase heat to medium-high, bring to simmer and cook for about 10 minutes.
5. Meanwhile, roast 1 ear of corn until kernels are a mix of golden and dark brown. (I did this on the grill by placing the corn directly on the grates after husking, turning every 2-3 minutes until done.) Allow roasted corn to cool before cutting kernels off with a sharp knife; reserve these for garnish.
6. Add fresh corn kernels, red pepper, vegetable broth, salt, black pepper, and paprika.
7. Simmer for about 10-12 minutes until all ingredients have softened.
8. Add fresh basil, reserving a few leaves for garnish. Cook for 1 minute.
9. Use immersion blender (easiest way) or food processor/blender to blend all the ingredients into a mostly smooth consistency.
10. Garnish with the roasted corn kernels and fresh basil, serve hot.

This Tomato Corn Bisque is a stand-alone meal, but also goes great with a half of a grilled cheese sandwich made using whole-wheat bread, or you can serve it with a few pieces of crunchy toasted whole-grain bread, or a side salad. Enjoy!

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Want to stop those corn kernels from flying all over the place when you cut them off the ear of corn? My wife was watching me do exactly that, and showed me this trick: Use a bunt pan and place the ear of corn into the center hole when cutting. The corn ends up in the pan and not all over your counter and floor! Brilliant!

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Here at MDFITRx, we think that people should eat real food. Our diet recommendations focus on eating filling and nutrient-dense whole foods and avoiding processed fake foods.

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