Spicy Roasted Tomato and Corn Soup

2 New Albany Organics heirloom tomatoes

2-3 New Albany Organics shallots, minced

3 ears of fresh sweet corn, kernels removed

2 medium or 3 small New Albany Organics gypsy peppers, diced

3 cloves New Albany Organics garlic, minced

2 New Albany Organics hot peppers

1 tsp. ancho chile powder

¼ tsp. ground cayenne pepper

3 ½ cups chicken broth

½ tsp. sweet paprika

½ tsp. ground cumin

1 tsp. olive oil

2 Tbsp. heavy cream

salt, to taste

Preheat oven to 375˚ and line a rimmed baking sheet with parchment paper. Place tomatoes on baking sheet and top with a drizzle with olive oil and salt. Transfer to the oven to roast for 20 to 25 minutes, until slightly shriveled. At the 25 minute mark, add the corn kernels, in one layer, to the baking sheet. Roast for an additional 15 minutes, until the corn has softened. Remove from the oven and set aside to cool until able to handle.

Meanwhile, in a medium pot or Dutch oven set over medium heat, add 1 Tbsp. of olive oil. When the oil is hot, add the shallots, hot peppers, gypsy peppers and a few pinches of salt; cook for 3 to 5 minutes, until the shallots are translucent and the peppers have softened. Add the minced garlic, ancho chile powder, paprika, cumin and cayenne pepper; cool for an additional minute, until very fragrant.

Cut the tomatoes in half and remove the stems and core. Add the tomatoes and corn kernels to the post with the rest of the ingredient; pour in the chicken broth and cover the pot, cooking the soup at a simmer for about 15 minutes. Using an immersion blender or regular blender, blend the soup until soup. Transfer the blended soup back to the top and warm over medium low heat. Taste and adjust seasonings as necessary. Garnish with cream.