Tomato and Corn Soup
This soup is particularly wonderful when tomatoes and corn are both in seasonal glory but I felt like eating it so, though I could’ve used canned tomatoes, I made it with the kind of tomatoes and corn available on a cold February day, and it was delicious. This cold weather begs for hot soup and I wanted to do a soup roundup. I’m happy to be able to include this.
Ingredients
- 2 tablespoons unsalted butter
- 1 large white onion chopped
- 2 cloves garlic minced
- 2 pounds ripe, red tomatoes chopped, or use one 28-ounce can whole tomatoes
- 2-3 fresh jalapeños
- 1½ teaspoons dried Mexican oregano
- Salt and freshly ground black pepper
- 2 cups chicken stock preferably homemade
- 1½ cups fresh corn kernels
- ½ cup heavy cream
- Cotija cheese for garnish
Instructions
- Sauté onion and garlic in butter in a medium heavy-bottomed soup pot over medium heat.
- Add tomatoes, jalapeños, Mexican oregano, season with salt and pepper, and cook, covered for about 15 minutes. Transfer to a blender, let cool slightly.
- Add the chicken stock and corn and process until thoroughly puréed, working in batches if necessary.
- Wipe the pot and add puréed mixture and heavy cream. Simmer for 15 minutes. Taste and adjust seasoning if necessary. Serve hot or cold with plenty of cotija cheese.
