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Fresh Tomato Soup with Grilled Corn Relish

Fresh Tomato Soup with Grilled Corn Relish

I am back from my vacation to Alaska and ready to get to cooking!  Can you believe fall is just a week away?

As I have shared before, I grow tomatoes in my garden because my Mom and I make canned spaghetti sauce every year.  We pick the tomatoes as they ripen and freeze their juice so at the end of the season, we can make our sauce all on one day.  So far we have 6 gallons of juice!  This is going to be an epic canning year.

I haven’t had a chance to create many recipes from our fresh tomatoes this year.  So this week I am making the most of everything my garden has to offer by creating a Fresh Tomato Soup with Grilled Corn Relish.  The soup is tangy and sweet from roasting the tomatoes in the oven with onions, herbs and garlic. Pureeing the soup allows for a silky smooth texture.  The corn relish is a balance of sweet, smoky and savory.  This would make an amazing starter for a ladies brunch or combine with grilled cheese for a family pleasing weekday dinner.  


What are you doing with all of your fresh tomatoes?  Has you started canning yet?



Fresh Tomato Soup with Grilled Corn Relish


Author: Jodi Boatman    Prep Time: 20 Minutes    Cook time: 38 Minutes       

Total Time:  58 Minutes    Yields:  4 Servings    WW:   5 Freestyle Points

Ingredients: 

Tomato Soup:

8 C fresh tomatoes, chopped into 1 inch pieces
1 medium sweet onion, chopped into 8 pieces
4 garlic cloves, peeled 
2 TBSP olive oil
1/2 TSP salt
1/4 TSP black pepper
1/4 TSP dried oregano
1/2 TSP dried basil
2 C vegetable stock
6 oz tomato paste  

Grilled Corn Relish:

2 ears of fresh corn, shucked and cleaned
1/4 medium red onion, chopped fine
1/2 jalapeño
1/4 TSP cumin
1 TBSP fresh basil, chopped fine
1 TBSP olive oil
Pinch of salt and sugar to taste

Instructions:

  • Pre-heat oven to 450°

  • Wash tomatoes (you can use large tomato, cherry, roma or a mixture).  Chop into 1 inch pieces.  

  • Place tomatoes, onion, garlic cloves, olive oil, salt, pepper, oregano and basil on a large backing sheet and mix with hands to combine.

  • Bake for 30 minutes, stirring halfway through baking.  

  • In the meantime, add vegetable stock and tomato paste to a large stockpot and heat over medium heat.  Whisk to combine.  

  • Once the tomato mixture is finished roasting, add to the stockpot with the vegetable broth and tomato paste and remove from heat.  Using a immersion blender, blend until soup is silky smooth.  Keep warm.

  • To make the corn relish, pre-heat grill to high.  Place corn and jalapeño on grill.  Turn once a minute for about 8 minutes, until cooked through and full of beautiful grill marks.  Remove from grill.  Using tongs or heat proof gloves, slice corn kernels off the cob into a medium bowl.  Cut jalapeño in half and remove all of the seed and dice small.  Add remaining ingredients to bowl and mix.

  • To serve, divide soup into 4 bowls and top with corn relish.


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