Corn Soup with Fresh Tomatoes
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Martha Stewart Living, September 2009
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Yield Makes 8 cups
Serves 12
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Ingredients
- 2 ounces (4 tablespoons) unsalted butter
- 2 medium onions, diced (2 1/2 cups)
- 2 teaspoons fresh thyme
- Coarse salt and freshly ground pepper
- 10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn)
- 4 to 5 cups water
- 3 medium tomatoes, cut into 1/4-inch dice (3 cups)
- 1/4 cup shredded fresh basil
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
Directions
- Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
- Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.
Good basic soup. I used dried thyme instead of fresh and it turned out fine. I estimated measurements, but probably added more salt and pepper per my preference. I also added some chicken broth before blending - it seemed like something was missing. The tomato mixture was a fun addition, although we liked the soup better without it. Will make again, minus the tomatoes.
This soup was so easy. It was good as indicated, but I also added some chicken bouillon to give it a more substantial base. Yum! I think next time I'll experiment by adding some potatoes and substituting dill for the basil, just for variety.