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.
Tomato, Zucchini & Fresh Corn Soup
2 zucchini, trimmed, halved and sliced
3 Tbs. olive oil
Salt and freshly ground pepper
1 yellow onion, chopped
5 cloves garlic, 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 basil
Preheat the oven to 400ºF (200ºC). Toss the zucchini with 1 tablespoon of the oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes. Set aside.
In a large, heavy pot, warm the remaining 2 tablespoons oil over medium-high heat. Add the onion and garlic and saute 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 to the pot and season with salt and pepper. Return the soup to a boil, add the corn and cook for 5 minutes. Add the zucchini and stir in the basil. Serve. Serves 4-6.
Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.