Make Ahead

Fresh Tomato Soup with Grilled Corn Relish

by:
September 20, 2019
Photo by jodiloves
Author Notes

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

  • Prep time 20 minutes
  • Cook time 38 minutes
  • Serves 4
Ingredients
  • Tomato Soup
  • 8 cups fresh tomatoes, chopped into 1 inch pieces
  • 1 medium sweet onion, chopped into 8 pieces
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups vegetable stock
  • 6 ounces tomato paste
  • Grilled Corn Relish
  • 2 ears of fresh corn, shucked and cleaned
  • 1/4 medium red onion, chopped fine
  • 1/2 jalapeño
  • 1/4 teaspoon cumin
  • 1 tablespoon fresh basil, chopped fine
  • 1 tablespoon olive oil
  • Pinch of salt and sugar to taste
In This Recipe
Directions
  1. Pre-heat oven to 450°
  2. Wash tomatoes (you can use large tomato, cherry, roma or a mixture). Chop into 1 inch pieces.
  3. Place tomatoes, onion, garlic cloves, olive oil, salt, pepper, oregano and basil on a large backing sheet and mix with hands to combine.
  4. Bake for 30 minutes, stirring halfway through baking.
  5. In the meantime, add vegetable stock and tomato paste to a large stockpot and heat over medium heat. Whisk to combine.
  6. 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.
  7. 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.
  8. To serve, divide soup into 4 bowls and top with corn relish.

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