Barbecued Tomato and Corn Soup

Ingredients

• 3 lbs plum tomatoes, halved and seeded
• 2 onions, cut in ½ slices
• 3 ears corn, husks removed
• 1 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 tbsp finely chopped jalapeno
• 1   10 oz can of condensed chicken broth plus the water
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• ¼ cup chopped fresh basil
  
  

Method

1. Place tomatoes on grill and cook for a few minutes on each side until soft and brown. Set aside.
2. Grill onion slices until brown on both sides. Dice and set aside.
3. Cook corn directly on grill until browned, turning to cook all sides. Cut or break ears in half and stand upright on cutting board. Cut nibblets off cob from top to bottom. Set aside.
4. Heat olive oil in a large saucepan or Dutch oven on medium high heat. 
5. Add garlic and cook until tender and fragrant. 
6. Add jalapeno and tomatoes. Stir and cook until hot.
7. Add broth and bring to a boil. Cook for about 15 minutes. 
8. Puree and return soup to pot. 
9. Add onions and corn. 
10. Cook for 5 minutes.
11. Add vinegar and season to taste with salt and pepper. 
12. Serve garnished with chopped basil.
13. Enjoy!
    
    

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