I am making the most of everything my garden has to offer by creating a Fresh Tomato Soup with Grilled Corn Relish. The soup is tangy and sweet from roasting the tomatoes in the oven with onions, herbs and garlic. Pureeing the soup allows for a silky smooth texture. The corn relish is a balance of sweet, smoky and savory. This would make an amazing starter for a ladies brunch or combine with grilled cheese for a family pleasing weekday dinner. —jodiloves
fresh tomatoes, chopped into 1 inch pieces
medium sweet onion, chopped into 8 pieces
garlic cloves, peeled
Grilled Corn Relish
ears of fresh corn, shucked and cleaned
medium red onion, chopped fine
fresh basil, chopped fine
Pinch of salt and sugar to taste
In This Recipe
Pre-heat oven to 450°
Wash tomatoes (you can use large tomato, cherry, roma or a mixture). Chop into 1 inch pieces.
Place tomatoes, onion, garlic cloves, olive oil, salt, pepper, oregano and basil on a large backing sheet and mix with hands to combine.
Bake for 30 minutes, stirring halfway through baking.
In the meantime, add vegetable stock and tomato paste to a large stockpot and heat over medium heat. Whisk to combine.
Once the tomato mixture is finished roasting, add to the stockpot with the vegetable broth and tomato paste and remove from heat. Using a immersion blender, blend until soup is silky smooth. Keep warm.
To make the corn relish, pre-heat grill to high. Place corn and jalapeño on grill. Turn once a minute for about 8 minutes, until cooked through and full of beautiful grill marks. Remove from grill. Using tongs or heat proof gloves, slice corn kernels off the cob into a medium bowl. Cut jalapeño in half and remove all of the seed and dice small. Add remaining ingredients to bowl and mix.
To serve, divide soup into 4 bowls and top with corn relish.