Corn Soup with Fresh Tomatoes
- 2 ounces (4 tablespoons) unsalted butter
- 2 medium onions, diced (2 1/2 cups)
- 2 teaspoons fresh thyme
- Coarse salt and freshly ground pepper
- 10 cups fresh corn kernels (from 8 large or 10 to 12 medium ears corn)
- 4 to 5 cups water
- 3 medium tomatoes, cut into 1/4-inch dice (3 cups)
- 1/4 cup shredded fresh basil
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (1/4 cup)
- Corn, fresh (10 cups)
- Onions, diced (2 1/2 cups), medium (2)
- Thyme, fresh (2 teaspoons)
- Tomatoes, medium (3)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Water (4 cups)
- Dairy
- Butter, unsalted (2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Published July 24, 2011 (1 year ago).
5 people saved this recipe.
