2lbsbeefsteak tomatoes, about 5 medium-sized, cored and cut in to chunks
1Tbsp.olive oil
1mediumonion, sliced in to rings
2clovesgarlic, crushed (but not sliced or minced)
1cupchicken broth
1tsp.fresh thyme leaves
Salt and pepper
Skillet Corn:
3cobsfresh corn, kernels cut from cob (can use frozen)
1Tbsp.olive oil
Salt and pepper
Garnish:
Fresh baby arugula
Feta cheese, crumbled
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Instructions
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.
In a skillet over medium-high heat, heat olive oil. Add corn kernels and cook, stirring regularly, until corn is cooked and golden.
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.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!