Easy Tomato Soup
Home made tomato soup is only as far away as a can of tomatoes. Any kind will work; pureed, crushed, diced, whole, whatever. Saute up some carrot and onion, add tomato, broth, water, or wine, herbs an...
I could live on soup. Unfortunately, my kids don't feel the same (except for Nora who could live on seafood chowder, replete with $50 of scallops, lobster and crab). So when it comes to corn chowder, I can do as I please. In this version, I sautéed sweet, fresh kernels from "peaches-and-cream" corn and potatoes in some bacon. I added flour for thickening and about 6 cups milk. I slow simmered it for about 30 minutes to cook the potatoes and infuse the milk with corn flavor. To finish, I added a handful of feta and topped the soup with a dollop of velvety roasted tomatoes I had made a couple weeks before. Garnish with basil and you have a summer trifecta.
Ingredients
- 3 ounces bacon, diced
- 1 shallot, diced
- 1 small onion, chopped
- 2 Yukon Gold potatoes, peeled and chopped
- Fresh sweet corn cut from 4 ears (about 3 cups)
- 2 tablespoons flour
- 6 cups 2% low-fat milk
- 2 ounces feta cheese
- Roasted tomatoes
About this recipe
The silky roasted tomatoes and salty feta play off the sweet corn and mingle happily in this creamy soup. Sun-dried tomatoes packed in oil make a fine substitute for the roasted tomatoes.
Preparation
- Place bacon, shallot and onion in a large saucepan or Dutch oven. Cook over medium heat 10 minutes or until bacon is crispy.
- Add potatoes and corn; stir. Add flour and stir well. Cook 5 minutes.
- Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender.
- To finish, add feta, salt and pepper to taste and dollop with roasted tomatoes.
Serves 6
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