Tomato, Zucchini and Fresh Corn Soup
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.
- 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
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).