Summer Tomato, Basil, and Corn Soup


2 tablespoons vegetable oil
1 carrot (15 g), diced
1 red onion (90g), diced
4 cups (1L) Vegetable Broth (recipe follows)
Kernels from medium-sized ear of fresh corn (about ¼ cup)
2 lbs (1 kg) fresh or canned tomatoes, diced
Pinced oregano
¼ cup (30 g) fresh basil leaves
½ cup (75 g) cooked rice
1-2 tablespoons kosher salt
Freshly ground black pepper
2 tablespoons (30 g) parsley, chopped

Vegetable Broth
This nutritious broth may be used in any recipe that calls for vegetable broth. It is also excellent dressed up with fresh or dried pasta.


2 onions (250 g), cut into wedges
2 carrots (250 g), peeled and thickly sliced
4 celery stalks (250 g), thinly sliced
2 leeks (185 g) white and green parts, washed and thickly slice
2 turnips (125 g), peeled and cut into wedges
¼ cup (60g) lentils
1 lb (500 g) fresh or canned tomatoes, coarsely chopped
1 potato (about 8 oz or 250 g), washed and chopped into cubes
¼ lb (125 g) mushrooms, cleaned and sliced
3-4 cloves garlic, with their skins
4 sprigs Italian parsley
4 sprigs thyme
1-2 fresh sage leaves
2 bay leaves
10 black black peppercorns
12 cups (3 qt or 3 L) water


Put all of the ingredients for the broth into a large stockpot. Cover and bring to a boil, then uncover, lower the heat, and simmer for 1 hour or until the broth reduces to about 2 to 2 ½ L. Strain the stock, pressing any liquid from the cooked vegetables. Discard the soils.

Makes 10 cups

Add the vegetable oil in the bottom of a large soup pot. Add the carrot, onion and garlic. Sauté over low to medium heat until the onion is tender, about 5 minutes.

Add the broth. Cover and bring to a boil, then add the corn. Cover again and simmer for 10 minutes. Add the tomatoes and oregano and simmer for 15 minutes.

Transfer half of the soup to a blender. Add the basil and blend until well mixed. Return the blended mixture to the pot and add the rice. Season with salt and pepper to taste and heat through. Pour into soup bowls and sprinkle with parsley.

Serves eight


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