Name: Buttermilk Corn Soup with Charred Tomatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups frozen corn, thawed, plus ¼ cup reserved; 2 garlic cloves, peeled and minced; ½ cup diced yellow onion; 2 chicken or vegetable bouillon cubes; 2 cups low-fat buttermilk; 1 cup tri-colored cherry tomatoes, halved; 1 tbsp olive oil; 1 tbsp chopped fresh basil

1

Divide corn, garlic, onion, bouillon, and buttermilk between 2 Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour

2

After the cook, remove the pans from your Suvie. Transfer the contents of both Suvie pans to a bowl of a food processor or blender and blend until smooth. Season to taste with salt and pepper.

3

Wipe one of your Suvie pans clean with a towel. Place tomatoes and reserved ¼ cup of corn in the pan and drizzle with olive oil. Insert the pan into your Suvie and broil for 10 minutes or until the tomatoes and corn are lightly charred. Remove the pan from your Suvie and season vegetables with salt and pepper.

4

Divide soup between 4 bowls and top with charred corn and tomatoes. Garnish with basil before serving.

Buttermilk Corn Soup with Charred Tomatoes

Ingredients

8 Ingredients

Instructions

Keep Cooking