Ingredients:
1 ear of corn, kernels removed, cob reserved
3–4 cups vegetable broth
2 Tbsp olive oil
2–3 cloves garlic, minced
½ onion, chopped
1 medium potato, diced
Pinch of red pepper flakes
2–3 plum tomatoes, chopped
⅓ cup basil, chopped
Salt and pepper, to taste
Parmesan, for serving
Instructions:
1.Simmer corn cob in broth for 30 min, then discard
the cob.
2.In a large pan, heat olive oil and cook garlic and
onion until soft. Add corn kernels and potatoes; cook
until potatoes begin to soften. Add broth and simmer
until tender. Add red pepper flakes if desired.
3.Roast tomatoes at 425°F for 10–15 minutes until
edges brown. Add to the soup and simmer for a few
minutes.
4.Season with salt and pepper, stir in basil just before
serving. Serve with Parmesan.
Recipe by Jenn Borealo, Culinary Specialist
