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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.

Recipe by Southern Living October 2006

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Recipe Summary

cook:
1 hr
grill:
12 mins
stand:
5 mins
total:
1 hr 32 mins
prep:
15 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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