My husband said we can’t have any more soup in summer. That’s just crazy talk. This soup was good! Both kids liked it! I did not do the corn topping (I thought I had some corn in the freezer but I didn’t). I used my immersion blender instead of a regular blender, so I couldn’t get my soup silky, but it was still good! And it’s vegan!
Silky Tomato-Basil Soup with Fresh Corn
(Cooking Light, Aug. 2017)
time needed: 25 min.
1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided
2 (8-oz.) containers prechopped onion
3 garlic cloves, smashed
1/2 cup unsalted tomato paste
2 1/2 pounds chopped fresh tomatoes
3/4 cup unsalted vegetable stock
2 teaspoons kosher salt
1 1/4 teaspoons black pepper
1 cup chopped fresh basil leaves, divided
1 (16-oz.) pkg. silken tofu, drained
2 1/2 cups chopped heirloom tomatoes (about 1 1/4 lb.)
1 1/2 cups fresh corn kernels (about 3 ears)
6 tablespoons red wine vinegar
Heat 3 tablespoons oil in a large saucepan over medium-high. Add onion and garlic; cook 5 minutes, stirring frequently, until softened. Add tomato paste; cook 1 minute, stirring constantly. Remove from heat; stir in 2 1/2 pounds chopped tomatoes, stock, salt, pepper, and 1/2 cup basil.
Transfer half of tomato mixture to a blender. Process 1 minute or until smooth. Pour pureed tomato mixture into a bowl. Transfer remaining tomato mixture to blender; process 1 minute or until smooth. With blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth. If freezing, follow freezing instructions. If using immediately, add tofu to tomato mixture in blender; process until smooth.
Return pureed tomato mixture and pureed tomato-tofu mixture to pan; bring to a simmer, and cook, stirring often, until heated through.
Combine heirloom tomatoes, corn, vinegar, and remaining 1/2 cup basil in a bowl. Divide soup evenly among 8 bowls. Top with corn mixture; drizzle remaining 1/4 cup olive oil evenly over top.