Wednesday, November 2, 2011

Tomato-corn soup

Hannaford's Fresh magazine had a good-looking recipe for Harvest Tomato-Corn Soup last month, and I ended up modifying it just a bit.  See what you'll probably want to do yet a third version of this delicious soup!  Here's my version:

Tomato-Corn Soup

3 large tomatoes
Olive oil
Vidalia onion, diced
2 small jalepenos, diced
1/2 c celery, chopped
Clove of garlic, minced
2 c vegetable broth
2 c tomato juice
2 cups corn, fresh or frozen
Salt and pepper to taste
1 T fresh tarragon, chopped
1 T fresh basil, chopped
Tabasco sauce to taste
Greek yogurt

Remove the core and slice an X in the bottoms of the tomatoes.  In a large saucepan, drop tomatoes into boiling water and then douse in cold water.  Slip off skins and set aside.

In a dutch oven, saute the onion through the garlic until softened.  Add the broth and juice and bring just to a low boil.  Chop the tomatoes and add, along with the corn.  Add salt and pepper as needed.  Heat through and add the herbs just before serving.  Add Tabasco and Greek yogurt to each bowl as desired. 


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