I say all the time, the only thing I like about summer is heirloom tomatoes. I have been so beyond ready for fall and soup season, but I’m still too hot for it so I’ve been trying to find ways to bring the best of both worlds together. This soup includes all the fabulous summer produce while bringing in a little bit of that fall vibe, I know we are all ready for! It’s clean, healthy, and so very flavorful. It will become a weekly staple until all the heirloom tomatoes run out! I promise!
1 tablespoon olive oil, plus 1/4 cup
1 yellow onion - chopped
2 green onions - sliced
Kosher salt and freshly cracked pepper
4 garlic cloves - minced
1/2 teaspoon red pepper flake
3 large heirloom tomatoes - chopped
2 ears shaved corn kernels or 1 (14 oz) can corn - drained and rinsed
1 (14 oz) can cannellini beans - drained and rinsed
2 cups vegetable stock
1 large bunch cilantro- chopped
Parmesan cheese - for serving
In a soup pot, heat one tablespoon of olive oil over medium low heat. Add the yellow onion and green onion with a heavy dash of salt and pepper and sauté until soft and translucent. Add garlic and pepper flake and sauté for one minute. Add tomatoes, corn, beans, and stock with another heavy dash of salt and pepper. Bring to a slight boil then simmer for at least 30 minutes. Add cilantro, a couple handfuls of Parmesan cheese, and the rest of the olive oil. Stir together. Taste for seasoning and add more salt and pepper if needed. Serve with more Parmesan cheese if desired.