A luscious summer soup, using red ripe garden tomatoes, fresh corn and fresh herbs, top with a little bacon and green onions! Makes a delicious summer dinner served with crusty bread and fruit!
Ingredients:
Serves 4 as a starter or 2 for dinner
- 1 small onion, chopped
- 1 rib of celery, chopped
- 1/3 cup of green or red pepper, chopped
- 2 cloves of garlic, chopped
- 2 Tbs of butter
- 4 cups of roma tomatoes, chopped
- 2 cups of chicken broth
- 2 cups of fresh corn, cut off the cob
- 1/2 tsp of kosher salt
- 1/2 tsp of black pepper
- 1 tsp of sugar
- 1/4 tsp of chipotle chili powder (for moderate heat)
- 1 Tbs of fresh basil
- 1 Tbs of fresh oregano
- 2 -3 Tbs of heavy cream or dollops of sour cream
- 4 pieces of cooked, crumbled bacon for garnish
- 3 chopped green onions, for garnish
Directions:
Start by adding 2 Tbs of butter to a soup pot over medium high heat and saute the onion, celery and green pepper for 2-3 minutes. Add in the garlic and saute 1 more minute.
Stir in the tomatoes and the chicken broth, bring to a boil and then reduce heat to low and simmer for 20 minutes.
Pour into a sieve and push it through with a wooden spoon until all you have left is the pulp, discard the pulp and pour the tomato juices back into the soup pot.
Next, stir in the corn, salt, pepper, sugar, chipotle powder, basil and oregano. Stir and cook for 5-6 minutes or until the corn is tender. Then stir in the cream and heat through. You could also skip the cream and top each bowl of soup with a dollop of sour cream. Delicious either way.
To serve: Ladle into bowls, sprinkle on the crumbled bacon and the chopped green onions. Bon Appetit!
