Tomato, Zucchini & Fresh Corn Soup

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Tomato, Zucchini & Fresh Corn Soup

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.

 

Williams-Sonoma Soup of the DayFind more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.

2 comments about “Tomato, Zucchini & Fresh Corn Soup

  1. Tina Lopez

    I saw this recipe and have every ingredient in my house from a variety of gardens so the soup will almost be 100% home grown organic. I am working on it right now and hope it turns out as good as it looks.

    Reply
  2. Megan Bond

    This soup was delicious and easy to make! My husband and I ate the entire pot in one evening with a pan of cornbread. We’ll definitely add this to our go-to recipes.

    Reply

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