Sweet corn translates beautifully from cob to bowl in this late summer soup. Swirled with fresh basil and jalapeño pesto and served alongside tomato-smeared ciabatta bread, this colorful dinner captures the essential flavors of the season.
- 1 beefsteak tomato
- 1 Tbsp. vegan butter
- ½ sweet onion, diced
- 2 garlic cloves, minced
- 1 Yukon gold potato, diced
- 3 ears sweet corn (or 2 cups frozen corn)
- 2 cups low-sodium vegetable broth
- Salt and black pepper, to taste
For the jalapeño lime pesto:
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- ½ lime, juiced
- ½ cup fresh basil leaves
- ¼ cup sunflower kernels
- 2 Tbsp. olive oil
- Sea salt and black pepper, to taste
- 1 ciabatta loaf
- First, prep the tomato for your pan con tomate. Slice the tomato in half crosswise and squeeze over your kitchen sink to remove the liquid. Roughly chop the tomato and transfer to a small bowl. Season with a pinch of salt and set aside.
- Place a large stockpot over medium heat and add the vegan butter. Once melted, add the onion and garlic and cook until fragrant and softened, about 2 to 3 minutes. Stir in the potato and season with a pinch of salt and pepper. Add ¼ cup water and cover the pot to steam for 5 minutes.
- Stir in most of the corn, reserving a scant ¼ cup for garnish. Add the vegetable broth to the pot and bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, another 5 minutes. Season with salt and pepper.
- To make the jalapeño pesto, add the jalapeño, garlic, lime juice, fresh basil, sunflower kernels, and olive oil to the bowl of a food processor. Season with a pinch of salt and black pepper. Blend until smooth, scraping down the sides as needed. Transfer pesto to a small bowl and set aside.
- Allow the soup to cool slightly. Then transfer to a blender and blend until creamy and smooth. Return soup to the stockpot and continue to simmer for 10 minutes. While the soup is thickening, preheat your oven to 350°F.
- Slice the ciabatta roll in half lengthwise and toast the pieces cut side down directly on the oven rack for 5 to 7 minutes. Divide the sweet corn soup into bowls. Garnish each with a dollop of jalapeño pesto and the reserved corn. Remove the bread from the oven, spoon the tomato mixture over the cut sides, and season with salt.