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This 2006 cook-off finalist tomato soup recipe features amazing flavor from the addition of fresh grilled corn, blue cheese and basil.

Stephanie Bingham, Mount Pleasant, South Carolina
Recipe by Southern Living October 2006

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Recipe Summary test

prep:
15 mins
cook:
1 hr
grill:
12 mins
stand:
5 mins
total:
1 hr 32 mins
Yield:
Makes 11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 Tbsp. butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and sauté 1 minute. Add tomatoes, sugar, and basil, and sauté 3 minutes.

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  • Add chicken broth, salt, and pepper. Cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.

  • Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp. butter in a small microwave-safe bowl. Microwave at HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn.

  • Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup.

  • Ladle soup into bowls, and drizzle evenly with remaining cream. Garnish, if desired.

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