At lunch out yesterday at Mike’s Cafe in Portola Valley, the special soup was roasted tomato and corn – and it was really lovely. While it’s not exactly a soup day here today (temps heading into the 90’s), it’s the perfect time for both tomatoes and sweet corn so I decided to give this a whirl. It turns out magnificently – if I do say so myself! Total time to prepare – about an hour and 15 minutes.
Sunday’s are Farmers Market day in Menlo Park so I headed out first thing to pick up the ingredients – basically 3 pounds of tomatoes (mostly San Marizano’s but some yellow plum and others mixed in) and 3 ears of fresh sweet corn. I stopped by Trader Joe’s to pickup a 28 oz can of plum tomatoes – we had everything else at home. The core recipe was inspired by one of the Barefoot Contessa’s.
[First posted: September 26, 2010]
- 3 lbs mostly plum (San Marizano, Yellow Plum) tomatoes
- 3 ears sweet corn
- 28 oz canned plum tomatoes
- 1 qt organic chicken broth
- 2 yellow onions – peeled and chopped
- 3 tsp minced garlic (from jar)
- 2 Tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes
- Preheat over to 400 degrees. Slice tomatoes in half, mix in large bowl with 1/4 cup olive oil, salt and pepper Spread the tomatoes onto a baking sheet – bake for 40-45 minutes.
- Using an 8-quart pot, saute the onions and garlic over medium heat with 2 Tbsp olive oil and the butter. Add the red pepper flakes. Stir, cooking about 10 minutes.
- Add the canned tomatoes and the chicken stock. Add the roasted tomatoes and any liquid on the baking sheet. Season with 1 Tbsp dried basis and 1 tsp dried thyme. Bring to a boil and simmer uncovered for 45 minutes.
- While the soup is simmering, microwave 3 ears of sweet corn wrapped in wax paper on high for 10 minutes. When finishing, use knive to remove corn kernels onto plate. Reserve aside.
- When soup has finished simmering, use hand-held blender to mix to coarse consistency. Add in the sweet corn. Serve!