In case you didn't know, I love soup. Vegetable soup, noodle soup, tomato soup; they're all amazing. I love that it is so versatile & you can go so very many different direction with it. I love that it is basically an entire meal in one pot (except for maybe some warm toasty bread on the side). I also love that it is hearty & filling. It just makes me feel warm & cozy inside. It is my ultimate comfort food (that & spaghetti:). fresh tomato basil has got to be one of my top 3 favorite kinds of soup. My family also loves to put noodles in our tomato soup [think it sounds weird? Try it - its delicious.] So when I saw this recipe for tomato & corn soup I couldn't wait to give it a try & put my own spin on it!
Ingredients:
- ~5 fresh tomatoes (I used Roma)
-1 bell pepper (any color you like)
-1 10 oz. can cream corn
-1 cup milk (I used 1%)
-1/2 medium onion, chopped
-3 cloves garlic (~3 teaspoons)
2 Tbsp. olive oil
-3-4 green onion stalks, chopped
-salt & pepper to taste
- ~1 Tbsp. of basil paste (or substitute for fresh)
Heat oil in large pot & saute onions & garlic until transcendent & slightly browned.
Add tomatoes & bell peppers & cook for about 3 minutes with onions & garlic.
Add green onion to mixture & cook for about another minute.
Add canned corn & milk & combine thoroughly & slowly bring to a boil.
Add basil & combine. Reduce heat & let cook/cool for about 5 minutes.
Using a blender, food processor, or Magic Bullet, blend the soup mixture ~1 cup at a time (more if you are using a blender or food processor) until smooth.
Return to pot on a low temperature.
Add cooked noodles to soup & combine thoroughly. Heat over low temp. if your soup mixture cooled too much in the blending process.
BON APETIT!
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