I have always been fascinated with how certain food related memories are etched in my mind forever and how new recipe are born out of it.
Several years ago I watched a documentary on South American food and lifestyle on Discovery Chanel. I don’t remember much about the program, not even the name of it. All I remember were their amazingly exotic food and unique methods of cooking. One of them was a simple soup made with fresh corn. A bunch of women walked out into the fields and picked fresh squash, squash blossoms, tender squash leaves, peppers, tomatoes and white corn. Then they cooked it with other herbs, spices and some meat. Finally they ground the raw corn kernels with some tender squash leaves and added it to the soup. I remember the corn turning the soup really creamy and adding a lot of body to it. I might not be right about the recipe but I remember it looking delicious. After that day whenever I had soup I would remember this particular South American soup.
One thing that was stuck in my mind from this soup recipe was adding raw ground corn for flavor and body. I imagined the milky creamy corn puree, its sweetness and how it would be just the perfect replacement for cream in cream soups. I have been wanting to try it for several years now. Finally I did it! And I am so glad I finally tried it!! This recipe is going to change the way I make soup forever!
This Creamy Roasted Tomato Soup has to be the BEST tomato soup I have ever had! I am not exaggerating at all… It’s everything a great tomato soup must be, with a deep tomato flavor. But fresh corn kernel puree is what makes the soup so special. It’s delightfully creamy making the soup silky and rich. It thickens the soup and makes it velvety. Sweetness of the corn compliments the sweetness of the ripe tomatoes. This has to be the creamiest and tastiest Vegan Tomato Soup EVER!
I don’t think I am going to make tomato soup any other way from now on! In fact I believe that fresh corn puree can replace cream in many other soups. I am going to experiment with this a lot more and share interesting recipes with you all in future for sure!
Until then enjoy this awesome tomato soup and wonder why you never made it this way before…
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- 12-14 ripe tomatoes
- 1 whole husked sweet corn
- 2-3 garlic cloves
- 2-3 tsp olive oil
- ½ tsp dried Thyme
Cut the tomatoes into half. Place them on a baking tray with the cut side up. Drizzle with 2 tbsp olive oil, salt and dried thyme and roast it till its cooked soft and slightly brown on top. Let it cool completely and blend it into a puree. You can skin the before pureeing if you like but I like the seed, skin and everything else in my soup.
Cut the corn kernels off the cob. Blend it into a creamy puree.
Heat a tbsp of olive oil in a thick bottomed pot. Add crushed garlic and fry till golden. Now add the tomato and corn puree together. Bring it to a boil and let it simmer for 15-20 minutes.
Season with salt. Add water to bring the soup to desired consistency. Continue to simmer for another 5 minutes.
Serve hot with a drizzle of extra virgin olive oil and a spring of fresh herb of your choice.