Tag Archives: soup

Corn Soup

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I was originally skeptical to share this recipe with you.

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Soup in the summer. It just didn’t feel completely right to me.

corn

leeks

It’s mostly hot where I am. But, early in the week last week, I saw that it was supposed to be cool + rainy on Thursday. I immediately planned soup.

pots

garlic

I’ve been absolutely craving soup. And, normally I’m one to indulge in it, even in warmer temperatures. But lately, it’s been too much. Way too hot even for me to eat soup.

pot

But Thursday was the perfect soup day. It was dreary and rainy, and honestly, kind of cool. Eating this for dinner felt so right.

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So, I was originally skeptical. I didn’t know if I should share this in the summer. And then, I ate this soup again for lunch yesterday. After one bite, I convinced myself that sharing this recipe was the right thing to do. 

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My mom always made a similar recipe. We call it corn chowder. It’s a thick soup, definitely chowder like, and made mostly of corn. This version, and I’m pretty sure hers too, also has potatoes and leeks. It’s simple. There are really just few ingredients. 

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And, it’s hearty. This soup will fill you right up. One bowl will probably be enough. 

spoon

I think it’s a great soup for summer using fresh sweet corn from the cob. But also save it for those cool autumn days that will be here before we know it. 

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Corn Soup
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Ingredients
  1. 5 baby leeks, or 2-3 medium ones
  2. 2 large garlic cloves
  3. 6 small-medium potatoes
  4. 6 ears of corn, roasted or grilled and taken off the cob (save a little for topping, if desired)
  5. 4 cups broth (vegetable or chicken)
  6. Olive oil
  7. Dash of heavy cream
Seasoning
  1. Salt
  2. Black pepper
  3. Paprika
  4. Onion powder
  5. Worcestershire sauce
Instructions
  1. In a large pot over medium heat, add about 2 tablespoons of olive oil.
  2. Add the garlic and the sliced leeks and cook for about 5 minutes, or until leeks have softened.
  3. Add the potatoes and cook for an additional 5 minutes, or until potatoes have begun to slightly brown.
  4. Add the corn and the broth to the pot and bring to a boil.
  5. Cover, turn down heat slightly and let boil for about 20 minutes, or until the potatoes are fork tender.
  6. Add about half of the mixture to a food processor or blender (or use an immersion blender) and blend until smooth.
  7. Add back to the pot.
  8. Stir in enough salt, black pepper, paprika, onion powder and Worcestershire sauce to taste.
  9. Top with additional corn and seasoning, if desired.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Mushroom Soup

3 Replies

You know what my mom and I always say?

Onions

We always say — we can’t imagine that we used to eat canned soup and we can’t imagine ever doing it again.

Shrooms1 Shrooms

Are you the same way?

veg

Once you go homemade, you can just never go back, I suppose.

veg1

This mushroom soup is so, so good. It’s creamy, savory, warm and comforting. It’s great with a side of crusty bread for dipping. It’s satisfying.

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You can find the recipe we use here.

Enjoy!

Roasted Tomatoes – Two Ways

5 Replies

I’ve got comfort food coming your way today.

Basil

Over the weekend, I headed home to spend some time with my family and cook with my mom. Believe it or not, we roasted 10 lbs. of tomatoes with a broken oven. We each had a separate plan for our tomatoes. Me – tomato sauce, her – tomato soup.

Onion

Both turned out wonderfully.

Toms

Doesn’t eating soup from a mug make it taste even better?? Not that it needed to — great job mom!

Soup

With this sauce on hand, pasta will be happening very soon.

sauce

Method

For the soup and for the sauce:

Start with:

2.5 lbs. assorted tomatoes

Olive oil

A head of garlic

2 sweet onions

Salt and pepper

Preheat oven to 400*. Cut tomatoes into large chunks and place on a baking sheet. Place two whole cloves of garlic on the baking sheet. Slice onions and place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes, or until tomatoes are soft.

*You will need to do this in multiple rounds, or on more than one baking sheet at once, for all 2.5 lbs. of tomatoes. Place two garlic cloves and some onion on each baking sheet you do.

Next:

For tomato soup

1 quart stock (vegetable or chicken)

1 T. butter

1/2 c. chopped basil

1/2 c. heavy cream

Salt and pepper

Grated asiago cheese

Place roasted tomato, garlic and onion mixture into a large pot. Add stock and butter and bring to a boil. Simmer for 15 minutes. Add chopped basil. Turn down heat and, using an immersion blender, blend until smooth. Add heavy cream and stir. Season with salt and pepper. Serve with grated asiago cheese.

For tomato sauce

15 basil leaves

Place roasted tomato, garlic and onion mixture into a food processor. Add basil leaves. Process until smooth, or desired consistency is reached.

Enjoy!