Sunday, July 1, 2007

Fresh Corn and Tomato Soup

I'm not really a soup person, but this really hit the spot: a light, summery soup that's surprisingly filling. And fast.

Fresh corn really is best, but in a pinch I suppose you could use frozen.

Fresh Corn and Tomato Soup (serves 4-5)

5 ears of fresh corn, husked (much preferred), or else 3-4 cups frozen corn
1 onion, chopped
4 large tomatoes, chopped
8 cups vegetable broth
2 tsp olive oil
2 tsp salt
1 tsp freshly-ground black pepper
Sour cream and fresh dill for garnish
Hot sauce of your choice, for garnish

Slice the kernals off the ears of corn.
In a large soup pot over medium-high heat, saute the onion in the olive oil for about 5 minutes, until soft and golden. Add the corn kernals and saute for 3 more minutes. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, until the corn is tender-crisp. Stir in the chopped tomatoes, and season with salt and pepper. Remove from heat. Serve, garnishing each bowl with sour cream and dill springs, and hot sauce to taste.



bazu said...

this looks so good! I bet it would also be good in a raw version, since summer produce is hitting its peak right now, and everything would be sweet.

jess (of Get Sconed!) said...

what a beautiful photo. I'll keep it in mind, as corn is just starting to be in season here....

Cherry said...

That corn looks beautiful!