This is a light, yet flavourful soup, excellent for those late summer days when corn and tomatoes are at their peak. It makes a very tasty starter or can be used as a filling main course when accompanied by a salad, or cheese and crusty bread.
- 3 tbsp olive oil
- 2 c chopped onion
- 2 c chopped celery
- 1 tbsp finely chopped garlic
- 6 c diced plum tomatoes (4–4 ½ lb, stems, seeds and membranes removed)
- 4 c chicken stock
- 3 c fresh corn kernels, cut from the cob (5–6 ears of corn)
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 2 tbsp chopped fresh basil for garnish
- In a large pot over medium heat, warm the olive oil and saute the onion and celeryuntil transparent and tender (about 8 minutes). Remove 2/3 c of mixture and set aside.
- Add garlic to the pot and stir 1 minute. Add the diced tomatoes and stock and bring mixture to a simmer. Cook until vegetables are tender (15-20 minutes). Let cool slightly.
- Using an immersion blender, puree the soup (or do it in batches using a food processer, blender or food mill).
- Return the reserved celery onion mixture and the corn. Season with salt and cayenne pepper. Bring to a simmer, then reduce heat and cook until corn is tender and flavours have melded (about 5 minutes). (The soup can be prepared up to this point one day in advance. Cool, cover and refrigerate; reheat over medium heat).
- Taste and adjust seasonings if necessary. Ladle soup into 6 bowls and garnish with chopped basil. Serve immediately.
- The original recipe called for the addition of 1/2 c of heavy cream. We find the soup to be light and full of flavour without the cream, but by all means add it if you’re feeling like a bit of indulgence.