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Tomato, Zucchini and Fresh Corn Soup

Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6

This colorful soup makes use of the best that summer has to offer. The tomato broth is partially pureed to add satisfying thickness to the finished dish.

Ingredients:

  • 2 zucchini, trimmed, halved and sliced
  • 3 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 4 plum tomatoes, chopped
  • 4 cups (32 fl. oz./1 l) vegetable or chicken broth
  • 1 cup (6 oz./180 g) corn kernels (from about 2 ears)
  • 1/3 cup (1/2 oz./15 g) chopped fresh basil

Directions:

Preheat an oven to 400ºF (200ºC).

Toss the zucchini with 1 Tbs. of the olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes. Set aside.

Meanwhile, in a large, heavy pot over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the onion and garlic and sauté until soft, about 5 minutes. Add the tomatoes, stir to combine and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool slightly.

Puree half of the soup in a blender. Return the pureed soup to the pot and season with salt and pepper. Bring the soup to a boil, add the corn and cook for 5 minutes. Add the zucchini and stir in the basil. Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).