Amish Meets Italian Soup with Seed Savers Exchange Veggies
This soup recipe is sweet with a touch of heat… perfect. But take note—it’s these varieties and ingredients that make this soup superb. No substitutions! Amish Paste tomatoes break down so quickly into a rich sauce that you don’t have to overcook any of the ingredients, which is key to the flavor.
Serves about 4 to 6
- 1 to 2 tablespoons extra-virgin olive oil
- 5 large Amish Paste tomatoes (8-10 ounces each, or equivalent weight), cut into one-inch cubes
- 1 large Ausilio Thin Skin Italian pepper (starting to turn red), diced into 1⁄4- to 1⁄2-inch pieces
- 1 clove garlic, finely chopped
- ½ white onion, diced
- 3 cups homemade, unsalted chicken stock
- Freshly ground black pepper and salt, to taste
- 1 ear fresh sweet corn, cut from cob
- Handful of Genovese basil, torn or rough chopped
- Roasted chicken breast, skinned and cut into cubes (optional)
Heat olive oil in large soup pan on medium heat. Sauté onions for a couple minutes, add garlic, and continue to sauté for two more minutes.
Add tomatoes and pepper and continue to cook, stirring constantly as tomatoes start to break down. Add chicken stock, salt, and pepper and continue to cook between simmer and low boil, on medium heat. Check seasonings, adjust as needed (not too much salt).
Stir in corn kernels, simmering and stirring occasionally. Cook until corn is tender-crisp (don’t overcook). Add fresh basil, stir for a minute or two, and serve.
If you want to add chicken, cold chicken can be put into serving bowls and hot soup poured over to ensure soup is immediately at eating temperature.