This light, yet flavourful soup, is excellent for those late summer days when corn and tomatoes are at their peak. It makes a delicious starter or can be used as a filling main course when accompanied by a salad or cheese and crusty bread.
- 45 ml or 3 tbsp olive oil
- 240 g or 2 c chopped onion
- 227 g or 2 c chopped celery
- 9 g or 1 tbsp finely chopped garlic
- 4 lbs or 6 c diced plum tomatoes, stems, seeds and membranes removed
- 1 litre or 4 c chicken stock
- 375 g or 3 c fresh corn kernels, cut from the cob (5–6 ears of corn)
- ½ tsp kosher salt
- 1/8 tsp cayenne pepper
- 4 g or 2 tbsp chopped fresh basil for garnish
- In a large pot over medium heat, warm the olive oil and sauté the onion and celery until transparent and tender (6–8 minutes). Remove 2/3 c of the mixture and set aside.
- Add garlic to the pot and stir for 1 minute. Add the diced tomatoes and stock, and bring the mixture to a simmer. Cook until the vegetables are tender (15–20 minutes). Let cool slightly.
- Using an immersion blender, purée 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 (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 the soup into six bowls and garnish with chopped basil. Serve immediately.
- The original recipe called for the addition of ½ 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.