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!
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.
Fire-Roasted Tomato, Pumpkin and Corn Soup
- 29 ounce (822 g) fire-roasted diced tomatoes, (two 14.5 ounce cans)
- 15 ounce (425 g) pumpkin puree
- 1 cup (145 g) fresh or frozen corn kernels, (if frozen, thaw it out prior to adding to blender)
- ¼ cup (25 g) freshly grated parmesan cheese
- 1 clove of garlic
- Handful of basil leaves
- ¼ cup (59 ml) 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.
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