Serves 8 (serving size: 1 cup soup, 1/3 cup corn mixture, and about 1 1/2 tsp. oil)
A warm bowl of soup is often unappreciated in the summer heat, but we tap into some of the season’s best produce, from juicy tomatoes to sweet corn, to create a luxurious, fresh tomato soup. Silken tofu stands in for traditional heavy cream, lending rich body and a hit of quality protein. A bracing bruschetta topping adds bright, garden-fresh flavor, keeping this summertime soup desirably light and refreshing. If you can’t find heirloom tomatoes, use halved Sun Gold tomatoes instead. Serve this vibrant soup with thick slices of day-old grilled bread (think giant personal croutons) for a virtuously comforting meal.
1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided
2 (8-oz.) containers prechopped onion
3 garlic cloves, smashed
1/2 cup unsalted tomato paste
2 1/2 pounds chopped fresh tomatoes
3/4 cup unsalted vegetable stock (such as Swanson)
Heat 3 tablespoons oil in a large saucepan over medium-high. Add onion and garlic; cook 5 minutes, stirring frequently, until softened. Add tomato paste; cook 1 minute, stirring constantly. Remove from heat; stir in 2 1/2 pounds chopped tomatoes, stock, salt, pepper, and 1/2 cup basil.
Transfer half of tomato mixture to a blender. Process 1 minute or until smooth. Pour pureed tomato mixture into a bowl. Transfer remaining tomato mixture to blender; process 1 minute or until smooth. With blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth. If freezing, follow freezing instructions. If using immediately, add tofu to tomato mixture in blender; process until smooth.
Return pureed tomato mixture and pureed tomato-tofu mixture to pan; bring to a simmer, and cook, stirring often, until heated through.
Combine heirloom tomatoes, corn, vinegar, and remaining 1/2 cup basil in a bowl. Divide soup evenly among 8 bowls. Top with corn mixture; drizzle remaining 1/4 cup olive oil evenly over top.
How-To: FREEZE: Combine pureed tomato mixtures. Freeze in a large ziplock plastic freezer bag up to 2 months. THAW: Microwave soup in freezer bag on MEDIUM (50% power) 8 minutes or until thawed. REHEAT: Place half of soup in a blender. Add tofu; process until smooth. Combine with remaining soup in a saucepan; simmer until heated through. Proceed with step 4.