tomato basil soup with butter corn
Ingredients
For the tomato basil soup:
- 2 Tbsp extra virgin olive oil
- 1 medium onion [180g], sliced
- Salt
- 28 oz [800g] can whole tomatoes with their juices (see note above recipe to use fresh)
- 1 quart [940g] vegetable stock
- 3 medium garlic cloves, crushed through a press [10 g]
- ½ tsp [1.5g] freshly ground black pepper
- ½ cup [120g] heavy cream
- Leaves from 1 medium bunch basil [40g leaves] (see note above recipe to use dried)
For the butter corn topping:
- 4 Tbsp [55g] butter
- 1 cup [50 g] thinly sliced green onion
- 1½ cup [210g] corn kernels
- Salt
- More basil, for topping (optional)
Instructions
- Place a stock pot or dutch oven over medium heat and let it heat for a few minutes. Once hot, add the olive oil, onion, and a pinch of salt. Cook stirring occasionally until the onions soften a little (about 5 minutes).
- Add the tomatoes, vegetable stock, garlic, and pepper, and bring to a simmer over medium-high heat. Reduce the heat to medium or medium-low to maintain a simmer. Simmer uncovered for about 5 minutes, just until the flavors meld a bit.
- Add the cream and basil, then blend with a high-power or immersion blender until completely smooth. If you use a blender, learn to do it properly so the top doesn’t pop off.
- Make the butter corn topping: place the butter in a skillet over medium heat. Add the green onion and cook for about 1 minute, just until they soften a little. Once the butter melts, add the corn and a pinch of salt and continue cooking until everything is warmed through and slightly more golden, about 2 more minutes.
- Serve each bowl with a little spoonful of butter corn and a few basil leaves (if using).