Tuesday, August 21, 2007

Tomato and corn soup

Tomato and corn soup
Originally uploaded by jessicafm.
Aunt Susie came up with a recipe for this delicious Summer soup. Seriously, this is Summer in a bowl. Mmmm. I modified her recipe to add some fresh sweet corn kernels. Which works quite nicely.

Here's the modified recipe:
Grow tomatoes
Grow corn
Grow basil
Pick tomatoes
Pick corn
Pick basil
Either grow garlic or buy local garlic
Use very ripe tomatoes. This is a good way to use split ones.
Cut into big chunks into big pot. No need to peel them.
Cook on medium heat until starts to froth.
While waiting for the tomatoes to froth, cut the kernels off the corn cob(s).
Mash tomatoes with a masher.
Chop up lots of fresh basil.
Dump chopped basil into mashed frothy tomatoes.
Add lots of garlic-pressed garlic.
Add corn kernels.
Turn off burner.
Leave pot on cooling down burner.
Salt to taste.
Add a bit of honey (or sugar), but only enough to bring out flavor.
Serve. Top with grated parmesan and fresh coarse-ground black pepper. A drizzle of high quality olive oil is quite delicious, too.


  1. This sounds really good! I love the Parmesan on top.

  2. Are the tomatoes peeled before heating?

    Is the corn roasted/cooked or raw?

    Also: your 'modified' recipe doesn't mention corn.

    Despite that, I think I know what I'm doing with my spare tomatoes. Thanks!

  3. Oh, hm. Oops! I've modified the recipe in the post to be more specific about those questions. You'll have no regrets using your tomatoes in this one. It's GREAT.