Creamy Tomato-Corn Soup

29 04 2016

I recently posted a recipe using my son’s corn pureed baby food in place of cream in a sauce. Same logic applies here with this creamy, cream-less tomato soup! Perfect for warming your soul on a chilly spring day.

Creamy Tomato-Corn Soup

The following serves 2-3 (compliments of This Girl’s Gotta Eat): 

  • Olive oil
  • 1 leek, (remove hard green top, sliced down the middle lengthwise and then sliced again horizontally into half moon pieces, rinse with water to remove dirt)
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 1/4 tsp ground thyme
  • Salt and pepper
  • Sherry
  • 1 (28 oz) can whole peeled plum tomatoes, pureed
  • 2 cups low-sodium chicken stock
  • 1 cup frozen corn

In a large pot over medium-high heat add some oil (couple turns of the pan), saute almost all of the leeks (reserve 1/4 cup) until softened, a few minutes. Add the garlic, red pepper flakes and thyme. Saute another minute until garlic is fragrant. Season with salt and pepper to taste. Deglaze the pan with a little sherry (again, couple turns of the pan, just eyeball it) and cook for a minute. Add the pureed tomatoes and chicken stock, season again with salt to taste. Bring to a boil, reduce heat to low and cover. Simmer 30 minutes.

Meanwhile, cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 3/4 cup with a little water in a high powdered blender until smooth and creamy.

Turn off the heat on the soup and using an immersion blender, blend the soup until smooth. Mix in the corn puree and return the soup to simmer, another 5-10 minutes or so until hot and combined. Taste and season with salt and pepper as desired.

Serve soup garnished with the leeks and corn you set aside, along with grilled cheese for dunking! Pictured here is a rosemary-herb bread with provolone, yum!

Tomato Soup and Pastina with Grilled Cheese

7 09 2011

I’ve been away from the kitchen for the past few days, and Ohio for that matter – missing the intense near 100-degree heat and humidity that was here over the weekend. I came back to cool, crisp fall-like weather….a 30-degree temperature drop from day-to-day can be norm in Cleveland! So what does that mean for dinner? Some sort of soup of course!

I have a few different ways of making tomato soup, but this recipe was a new one I discovered in Cuisine For Two. I made a few tweaks to the ingredients based on what I had in the fridge, as well as how my Italian fam likes to eat pasta in soup. We tend to use “pastina” which in Italian means “little pasta” and is the smallest pasta you can find. This meal is simple, fast and delicious along side some gooey grilled cheese.

Tomato Soup and Pastina with Grilled Cheese

This recipe is great if you’re in a hurry, simply follow these steps to make this soup in 15 minutes (serves 2). If you have a few more minutes to spare, check out my tip below for how I did it.

  • 1/2 cup diced onion (I used shallots instead)
  • 1/4 cup diced celery (I used green bell pepper instead)
  • 1 heaping tsp minced garlic
  • 1 Tbsp olive oil
  • 1 can diced tomatoes (14.5 oz)
  • 2 cups low-sodium chicken broth
  • 1/4 cup dry orzo pasta or pastina (meaning “little pasta”)
  • Salt and red pepper flakes to taste
  • Minced lemon zest
  • Chopped fresh parsley
  • Grated parmesan cheese

Saute garlic, onion and celery in oil in a saucepan over medium heat for 3-4 minutes. Add tomatoes, broth and pasta. Bring to a boil and simmer until pasta is cooked through, about 10 minutes. Season with salt and pepper flakes. Serve with zest, parsley and parmesan garnished.

This Girl’s Way: Saute bell pepper in oil in a saucepan over medium heat for a minute or two. Add the shallots, garlic and dash of red pepper flakes and saute for another 2-3 minutes. Add tomatoes and broth, bring to a boil and then simmer over low heat for 10 minutes. Mash the tomatoes a little with a potato masher to help break up the chunks. Add the pastina and cook through, about another 10 minutes back over medium heat. Season with salt and zest. Garnish with parsley and parmesan.