Corn and Tomato Soup

Name: Corn and Tomato Soup
Cuisine: Italian
Ingredients: 4 cups spring or filtered water; 2 tablespoons white miso; 3 ripe tomatoes, coarsely chopped; 4 cups spring or filtered water; 2-3 sprigs fresh basil, shredded, for garnish; 2 tablespoons extra virgin olive oil; ½ red onion or 1 shallot, peeled, diced; ½ red onion or 1 shallot, peeled, diced; 1 stalk celery, diced; Sea salt; 4 cups fresh or frozen corn kernels; 4 cups fresh or frozen corn kernels

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Summer in a bowl. This sunny Mediterranean soup has the sweetness of summer tomatoes as its foundation, with sunny yellow corn to make you dream of leisurely summer feasts in the garden.

Ingredients

2 tablespoons extra virgin olive oil
½ red onion or 1 shallot, peeled, diced

Europe
Italy
Soup
Vegan
Gluten-free
Summer

Method

Place olive oil and onion/shallot in a medium soup pot over medium-high heat. When the onion begins to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in celery, corn and tomatoes. Add water; bring to a boil; cover and cook over low heat for 15-20 minutes. Remove a small amount of broth and dissolve miso. Stir miso back into broth and simmer (do not boil) for 1-2 minutes.