ROASTED CORN, TOMATO & PEPPER SOUP TOPPED WITH PESTO & AVOCADO

SOUP INGREDIENTS:
5 cobs of fresh corn
2 cups cherry tomatoes
8 ounce jar roasted red peppers, drained
1 onion, diced
olive oil (or avocado oil if you have, I prefer this!!!!)
4 cups chicken broth 
3/4 teaspoon smoked paprika
1/4 teaspoon chili powder
kosher salt
fresh black pepper

1.  Preheat oven to 400. Line a roasting pan with nonstick foil.  Drizzle the cobs of corn and tomatoes with oil, salt and pepper.  Roast 25-30 mins until nicely browned.  Let cool.

2.  Meanwhile, in a soup pot heat a tablespoon of oil and sautee the onion.  Add the roasted red peppers.  Cut the kernels off 4 of the cobs and add them to the pot.  Reserve kernels from the last cob for the soup garnish. Add the tomatoes to the pot and stir all together for a few minutes to marry the flavors.  Add the broth.  Bring to a simmer and cook covered for 25-30 mins.  Taste for salt and pepper, adding if necessary.   You can serve right now with the reserved corn kernels on top or go ahead and make the amazing pesto.  I piped it right on top of the soup! Mmmm!
soup adapted from our best bites

Pesto:

In a food processor, chop 

2 cups basil 

6 garlic cloves. 

Stream in 3/4c. olive oil. (I used walnut oil this time-fabulous!!)

Add 1c. Parmesan cheese and 1/2 cup pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!