Fresh Tomato Soup with Skillet Corn and Feta
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Fresh Tomato Soup with Corn and Feta

It’s that great time of the late-summer when field-ripened tomatoes and corn are plentiful and delicious. I really wanted to do a summer soup that combines the two. This soup is simple to make and a simple garnish of arugula, skillet-cooked fresh corn kernels and feta makes it seem so much more special. A feast for the eyes and the stomach!

Fresh tomato soup recipe, with a topping of skillet-cooked fresh corn, a bit of arugula and feta crumbles. A great summer soup!

This fresh tomato soup is the perfect place for your less-than-perfect looking garden tomatoes. Just be sure you use perfectly ripened tomatoes for the best flavour. All you’ll need is about 5 medium beefsteak tomatoes and 3 cobs of corn. The corn kernels are cut from the cob raw, then cooked up in a hot skillet until golden.

Fresh Tomato Soup with Skillet Corn and Feta

You can make both the soup and the corn ahead. Simply re-warm both to serve.


Fresh Tomato Soup with Skillet Corn and Feta

Fresh Tomato Soup with Skillet Corn and Feta
Recipe Type: Soup
Author: Jennifer
Prep time:
Cook time:
Total time:
Serves: 4
Both the soup and the corn can be made ahead and refrigerated. Simply re-warm both to serve. Be sure to use perfectly ripe tomatoes for the best flavour.
Ingredients
  • [b]For the soup:[/b]
  • About 2 lbs. ripe beefsteak tomatoes (about 5 medium-sized), cored and cut in to chunks
  • 1 Tbsp. olive oil
  • 1 medium onion, sliced in to rings
  • 2 cloves garlic, crushed (but not sliced or minced)
  • 1 cup chicken broth
  • 1 tsp. fresh thyme leaves
  • Salt and pepper
  • [br]
  • [b]Skillet Corn:[/b]
  • 3 cobs of fresh corn, kernels cut from cob
  • 1 Tbsp. olive oil
  • Salt and pepper
  • [br]
  • [b]Garnish:[/b]
  • Fresh baby arugula
  • Feta cheese, crumbled
Instructions
  1. For the soup: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring, until softened and fragrant. Add chicken broth, tomato chunks and thyme leaves. Bring to a boil, then reduce heat to medium low and simmer about 15-20 minutes, or until tomatoes have softened. Using an immersion blender (or a blender, in small batches), puree soup. Taste and add salt and pepper, to taste. Reduce heat to low and allow to simmer while you make the corn.
  2. In a skillet over medium-high heat, heat olive oil. Add corn kernels and cook, stirring regularly, until corn is cooked and golden.
  3. To serve, spoon warm soup in to a shallow soup bowl. Sprinkle a little arugula on the side or in the middle. Spoon some warm corn on top of the arugula, then top with crumbled feta cheese.

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18 Comments



I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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