Sweet Corn Soup with Balsamic Tomatoes & Goat Cheese

Summer is wrapping up. When I was younger I associated that with the end of Fun. Now I couldn’t be more excited – I get to put away my puffy jacket, bring out the skirts and tank tops, and buy myself some pumpkin flavored groceries. So soon!

In the meantime, I will eat this soup because it is good. Summery, and good.

Sweet Corn Soup with Balsamic Tomatoes & Goat Cheese
(2 servings)

2 ears corn, kernels cut from cob
1/2 yellow onion, chopped
1 tablespoon bacon fat (or olive oil)
2 cloves garlic, minced
3 cups chicken or vegetable broth
1/4 cup milk (or almond milk)

salt and pepper
red pepper flakes

8 cherry tomatoes, diced
1 tablespoon aged balsamic vinegar
1 ounce goat cheese, crumbled

In a large pot, heat bacon fat (or let a slice of bacon cook in the pan for a minute or two then remove). Add onion and garlic to the pot and cook for 2-3 minutes. Add in corn, setting aside 2 tablespoons worth of kernels to add in later, and cook another couple minutes. Pour broth and milk into the pot and bring to a simmer, 5-7 more minutes.

Put diced tomatoes and balsamic vinegar in a small bowl and chill in the refrigerator until serving.

In a blender (or use immersion blender) puree the ingredients for 2-3 minutes or until very smooth. Pour into bowls and serve with remaining corn kernels, tomatoes, and goat cheese. Finish with salt and pepper to taste. Fresh basil would be a nice addition, if you have it on hand.


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