Fresh Tomato and Corn Soup
This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.
- 3 pounds ripe, flavorful tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 to 6 ears fresh corn, uncooked
- 1 large onion, finely chopped
- 1/4 cup minced fresh parsley, or more, to taste
- 2 tablespoons minced fresh dill, or more, to taste
- Salt and freshly ground black pepper to taste
Bring water to a simmer in a soup pot. Add the whole tomatoes, bring to a simmer, and cook for 1 minute. Remove from the heat and drain.
When the tomatoes are cool enough to handle, slip off the skins, chop them into bite-sized pieces, and set aside.
Scrape the corn kernels off of the cobs and set them aside.
Heat the oil in the same soup pot. Add the onion and sauté over medium heat until golden, then add the corn kernels and enough water to cover. Bring to a simmer. Cover and simmer gently until the corn is just tender, about 5 to 10 minutes.
Add the tomatoes, parsley, and dill. Adjust the consistency with a bit more water if needed. Return to a simmer and cook for another 5 minutes. Remove from the heat and season with salt and pepper. Let the soup stand until just warm, and serve.