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