See Also: Cooking Club · Soups
Corn and Cherry Tomato Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 4 - 5 servings, and of course the proportions can be adjusted to make more or less. It is the natural flavors of the corn and cherry tomatoes that make it super special, and so easy. No need to "overcook"!!
4 cups vegetable or beef or chicken broth
1 1/2 cups fresh corn off the cob, or frozen kernels
1 cup or more small cherry tomatoes, red or yellow
1/4 - 1/2 teaspoon sea salt (depends on the broth)
freshly ground pepper
dollops of creme fraiche or sour cream, as desired
sprinkles of paprika
In saucepan bring the broth to a boil, reduce to simmer. If cherry tomatoes are very small, leave them whole if you want to, otherwise slice them in half. Add the fresh or frozen corn kernels and the cherry tomatoes to the hot broth. Simmer several minutes to blend flavors, adding salt and pepper as desired and to your taste. Serve in soup bowl or cups and dollop on some cream and sprinkle with paprika.
Recipe created 2015-09-14.
