Directions

1Slice the tomatoes in half and place in a large, shallow baking pan. Roast at 400 degrees for 45 minutes or until very soft and browned.

2 Then, heat the butter and sauté the onion and garlic in a pot until tender. Add the pepper, the roasted tomatoes and the broth. Heat to boiling.

3 Meanwhile, cut the corn off the cob with the sharp side of a wide knife. Then flip the knife around and scrape the remaining corn bits and juice out with the dull side of the blade. Add the corn to the soup and simmer for a couple minutes.

4 Puree half or all of the soup with a blender.

5 Add cream and herbs just before serving.

6 Another diced fresh tomato makes a great garnish.