Fire-Roasted Tomato, Pumpkin and Corn Soup
This is a sponsored post by Hunt’s® tomatoes. All opinions are my own.
Remember last week I mentioned I was in New York City? Well, I can tell you why today! I was in New York City at the Tasting Table’s test kitchen with Hunt’s! For the next several months, I am partnering with Hunt’s to bring you delicious and unique recipes that you can make with their products. Get ready to get loaded with tomato recipes. You will love them. This fire-roasted tomato, pumpkin, and corn soup is JUST the beginning. The recipe I have coming in a couple weeks is something you will want at every tailgate or game day get together. I promise. I’m already so excited about it, I could burst.
Let’s not get too ahead of ourselves and let’s turn our attention to this glorious soup and the event last week!
At the Tasting Table event last week with Hunt’s we learned about their FlashSteam™ process. Instead of using chemicals, like lye*, Hunt’s peels all its diced, whole and stewed tomatoes using steam from simple hot water! This means no chemical by-products get put back into the earth. Very environmentally-friendly! We also learned that there is absolutely no waste of any of the tomato. Everything that isn’t used in the canned tomatoes, it is used as compost or fed to animals or something else that doesn’t involve the trash! I love that because when we were growing up, my mom made it a point to drive home that you must not waste anything when it comes to food and the fact that Hunt’s doesn’t waste a thing really makes me feel like this partnership is a perfect fit.
The below photo shows the chef demonstrating how you can steam peel your tomatoes at home, similar to how Hunt’s uses its FlashSteam™ process. It’s really that simple and similar to how your grandmother used to do it!
Hunt’s tomatoes are 100% natural and non-GMO, with no artificial preservatives so you can trust that this fire-roasted, pumpkin, and corn soup is going to be a great dish for your family on any night of the week. Seriously, just look at the colors above! It’s practically a rainbow! Maybe missing a few colors but still – look at how vibrant it all is. It was fun watching this all blend together into a smooth, creamy consistency, too!
You know you are going to be craving something as comforting as this soup once the cooler temperatures start rolling in. File this away in your arsenal and you won’t regret it :)
Don’t forget the toasted croutons on top because all the carbs and we all need all the carbs when it starts to get chilly out. It’s like my favorite thing to over-indulge on.
*Lye Peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
Once the temperatures start to dip, you'll be happy to have this fire-roasted tomato, pumpkin, and corn soup in your recipe arsenal!
- 2: 14.5 ounce cans of Hunt's fire-roasted diced tomatoes
- 1: 15 ounce can pumpkin puree
- 1 cup fresh or frozen corn kernels (if frozen thaw it out prior to adding to blender)
- 1/4 cup freshly grated parmesan cheese
- 1 clove of garlic
- Handful of basil leaves
- 1/4 cup chicken stock
- Salt and pepper, to taste
- In the pitcher of a blender, add all the ingredients for the soup.
- Blend together until smooth and creamy.
- If your blender does not have the option to blend and warm liquids, pour contents of blender into a medium saucepan on the stove and heat soup over medium-high heat.
- Top soup with freshly toasted croutons or serve with a side of crusty bread.
Posted on September 27, 2016