Tomato And Corn Soup With Fresh Basil
This vibrant and refreshing chilled tomato and corn soup is a delightful summer dish that showcases the natural sweetness of fresh corn and tomatoes. The soup is blended to a smooth, velvety texture, then chilled for a few hours to enhance its flavors. Garnished with crispy croutons, a dollop of sour cream, and fragrant basil leaves, this soup is a perfect starter or light meal on a warm day.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 leeks, white portion only, finely chopped
- 5 large tomatoes, about 2 1/2 lb. total, seeded and coarsely
- chopped
- 2 Tbs. all-purpose flour
- 2 1/2 cups corn kernels (from about 3 ears of corn), corncobs
- reserved and cut in half
- 8 fresh basil leaves, plus sprigs for garnish
- 1 Tbs. plus 1 tsp. tomato paste
- 3 cups chicken stock
- Salt and freshly ground pepper, to taste
- Croutons for garnish
- 1/4 cup sour cream
Instructions
- In a large nonaluminum soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring frequently, until softened, about 5 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes. Add the flour and cook, stirring constantly, for 2 minutes.
- Add the corn kernels, corncobs, basil leaves, tomato paste and stock and bring to a simmer. Reduce the heat to medium-low, cover partially and simmer for about 25 minutes. Remove from the heat and discard the corncobs.
- In a blender or food processor, puree the soup in batches until smooth. Alternatively, process with a handheld blender in the pot until smooth. Pass the pureed soup through a fine-mesh sieve set over a serving bowl, pressing on the pulp. Discard any solids left in the sieve. Season with salt and pepper. Let cool to room temperature, then cover and refrigerate the soup until it is well chilled, at least 4 hours.
- Taste and adjust the seasoning just before serving. Ladle the soup into chilled bowls and garnish each with a few croutons, a dollop of sour cream and a basil sprig. Serves 4 to 6.
- <b>Cooks&rsquo; notes:</b> Sweet white corn is particularly delicious in this soup. To ensure a velvety texture, use a fine-mesh sieve when straining.
- Adapted from Williams-Sonoma Collection Series, <i>Soup,</i> by Diane Rossen Worthington (Simon &amp; Schuster, 2001).
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