I recently posted a recipe using my son’s corn pureed baby food in place of cream in a sauce. Same logic applies here with this creamy, cream-less tomato soup! Perfect for warming your soul on a chilly spring day.
The following serves 2-3 (compliments of This Girl’s Gotta Eat):
- Olive oil
- 1 leek, (remove hard green top, sliced down the middle lengthwise and then sliced again horizontally into half moon pieces, rinse with water to remove dirt)
- 2 large cloves garlic, minced
- Pinch red pepper flakes
- 1/4 tsp ground thyme
- Salt and pepper
- 1 (28 oz) can whole peeled plum tomatoes, pureed
- 2 cups low-sodium chicken stock
- 1 cup frozen corn
In a large pot over medium-high heat add some oil (couple turns of the pan), saute almost all of the leeks (reserve 1/4 cup) until softened, a few minutes. Add the garlic, red pepper flakes and thyme. Saute another minute until garlic is fragrant. Season with salt and pepper to taste. Deglaze the pan with a little sherry (again, couple turns of the pan, just eyeball it) and cook for a minute. Add the pureed tomatoes and chicken stock, season again with salt to taste. Bring to a boil, reduce heat to low and cover. Simmer 30 minutes.
Meanwhile, cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 3/4 cup with a little water in a high powdered blender until smooth and creamy.
Turn off the heat on the soup and using an immersion blender, blend the soup until smooth. Mix in the corn puree and return the soup to simmer, another 5-10 minutes or so until hot and combined. Taste and season with salt and pepper as desired.
Serve soup garnished with the leeks and corn you set aside, along with grilled cheese for dunking! Pictured here is a rosemary-herb bread with provolone, yum!