Roasted Roma Tomato Cream Soup with Corn
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Blender
- Immersion blender
- Ladle
- Measuring spoon
- Mixing bowl
- Serving bowl
- Spoon
- Fine-mesh sieve
- Stove
Ingredients
- 9 Roma tomatoes, seeded and halved
- ½ large shallot quartered
- Drizzle of light oil
- ½ t kosher salt, ¼ t black pepper
- 1 ½ C shrimp stock
- 1 ¼ C vegetable broth (lightly salted)
- ¾ C heavy cream
- ¼ C chopped fresh Italian leaf parsley
- 1 C thawed sweet corn kernels
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