Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. Marc Matsumoto explains why this vegan soup is better than a chicken or cream stock in a full post on the Fresh Tastes blog.
- 6 ears sweet corn
- 10 ounces cherry tomatoes
- 1 medium leek about 10 ounces
- 2 tablespoons olive oil
- 1-2 cups soy milk
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- Strip the corn off the cob with a sharp knife straight into a bowl to catch the juices along with the corn. Run the back of the knife along each stripped cob to extract as much pulp as you can.
- Cut each stripped cob in half, and add them to a pot with 6 cups of water. Boil the cobs for 1 hour to make a corn stock. Remove the cobs and measure out 4 cups of liquid, add water if you don’t have enough.
- I the meantime, drizzle the tomatoes with a generous amount of olive oil, and then salt and pepper. Toss to coat and place them in a 350 degree oven until shriveled and caramelized (about 20-30 minutes)
- Add 3/4 of the corn to a blender or food processor and purée until smooth. Strain the purée through a fine mesh sieve back into the bowl with the rest of the corn and set aside.
- Clean the leek and slice it as thinly as possible. There’s often grit trapped between the leaves, so I usually drop the sliced leeks into a colander and submerge it in a bowl of water to let the grit settle to the bottom. Drain and dry the leeks with a salad spinner or paper towels, then add them to a pot with the 2 tablespoons of olive oil.
- Sauté the leeks until they are a quarter of their original volume and they are starting to brown. Add the 4 cups of corn stock, boil for 10 minutes, and then add to a heatproof food processor or blender and puree. Be very careful when blending hot liquids as the sudden release of steam has a tendency to blow the lid off of blenders. Start it at a low speed with the lid covered with a towel, and then slowly increase the speed.
- Add the blended leek mixture back into the pot a long with the corn and corn juice. Add 1-2 cups (depending on how thick you want it) of soy milk and bring to a boil. Add the salt and white pepper and adjust after tasting.
- This soup is delicious hot or cold. To serve, just ladle the soup into bowls and use a spoon to carefully place a few roasted tomatoes on top of the soup. Drizzle a little of the olive oil from the roasted tomatoes onto the soup and serve.