Meatless Monday: Island Fresca Soup with Corn and Tomatoes
Meatless Monday: Island Fresca Soup with Corn and Tomatoes might be just the soup you are searching for. For $3.06 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 388 calories, 11g of protein, and 25g of fat. It will be a hit at your Winter event. 377 people found this recipe to be yummy and satisfying. If you have basil leaves, butter, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Feed Me Phoebe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Users who liked this recipe also liked Meatless Monday: Greek Baked Stuffed Tomatoes with Rice (Yemista), Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi), and Meatless Monday: Jalapeno Sweet Corn Salsa.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
1/2 cup basil leaves, torn
2 tablespoons butter
6 ears corn, shucked
4 medium heirloom tomatoes, chopped
Olive oil
1/2 cup grated Parmesan cheese (optional)
1 tablespoon sea salt
1 medium sweet onion, halved
Equipment:
mixing bowl
sauce pan
bowl
ladle
Cooking instruction summary:
Remove the kernels from the corn cobs. Reserve in a mixing bowl.Add the corn cobs to a large saucepan along with the onion and salt. Cover with 12 cups water. Bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids. Add the tomatoes, corn kernels, basil, and butter to the corn broth. Simmer until the tomatoes have softened and lost their acidity, but the corn is still al dente, about 5 minutes. Remove from the heat and taste for seasoning. Add more salt as necessary. Ladle the soup into bowls and garnish with a glug of olive oil and two tablespoons of parmesan, if using.
Step by step:
1. Remove the kernels from the corn cobs. Reserve in a mixing bowl.
2. Add the corn cobs to a large saucepan along with the onion and salt. Cover with 12 cups water. Bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids.
3. Add the tomatoes, corn kernels, basil, and butter to the corn broth. Simmer until the tomatoes have softened and lost their acidity, but the corn is still al dente, about 5 minutes.
4. Remove from the heat and taste for seasoning.
5. Add more salt as necessary. Ladle the soup into bowls and garnish with a glug of olive oil and two tablespoons of parmesan, if using.
Nutrition Information:
covered percent of daily need
