A couple of years ago I walked into a Hale & Hearty and fell in love. One sample cup of Tomato Basil Corn was all it took. The corn added a sweetness and texture that most tomato soups lack.
I had found my perfect match. A lunchtime win! And then I discovered it was not a regular menu item. Well that just sucked. I was going to have to make my own.
After a few failed attempts I have finally reached soup success! Tonight’s batch was tested and Hubby Approved!
I tend to use what I have on hand. I had a giant can of tomato sauce sitting neglected in the pantry. I chopped up fresh grape tomatoes I completely forgot I had in the fridge. They were too small to bother with peeling or seeding.
Hubby, the carb fiend, felt that it needed a little bit of pasta. I grabbed the only small pasta I had on hand, Pastina. The greedy little star shaped sponges tend to suck up all the broth by the next day, so I cooked it seperately. I added a small amount to my soup bowl and ladled the broth over it.
Copy Cat Hale & Hearty – Tomato Basil Corn Soup
Total time: 45 minutes
- 28 oz can of tomato sauce
- 2 cups of chicken stock
- 1/2 the tomato sauce can of water, can be adjusted based upon how thick/thin you prefer
- 2/3 cup of chopped tomatoes, I used fresh grape. A small can of drained could be substitued
- 1/2 cup of frozen corn kernels
- 1 -2 garlic cloves, pressed
- 6-8 Basil leaves
- 1 1/2 tsp of olive oil
- sprinkle of salt, to taste if needed
1. In a stock pot add tomato sauce, chicken stock, water, olive oil, garlic, and chopped tomatoes. Stir and bring to a boil.
2. Turn the heat down and let simmer for 25-30 minutes. Stir occasionally. Stack the basil leaves and roll them up. Using kitchen shears snip the leaves in small sections into the pot.
3. Using a slotted spoon, remove the chopped tomatoes. Give them a good blend. Blend until you get your desired texture. Add tomatoes back to your stock pot and stir. It adds a little thickness so the final product wont be as liquidy as it has been looking so far. If it get’s too thick just add some more water.
4. Turn off heat, but leave the pot on the burner. If your frozen corn has not thawed, give it a couple of quick rinses under water. Add the corn to the pot and stir. Put a lid on the pot and let it sit for a few minutes.
5. Once the corn heats up serve. Top with more snipped basil, or whole basil leaves to garnish.
Add a little cooked pasta of your choice to the pot to make it heartier.
Try serving topped with garlic butter croutons.
Add some fresh grated or shaved parmesan cheese and some crusty bread for dipping.