Though corn soup is often served with a cream or chicken stock, you will prefer this vegan version. Marc Matsumoto explains why this vegan soup is better than a chicken or cream stock in a full post on the Fresh Tastes blog.
Strip the corn off the cob with a sharp knife straight into a bowl to catch the juices along with the corn. Run the back of the knife along each stripped cob to extract as much pulp as you can.
Cut each stripped cob in half, and add them to a pot with 6 cups of water. Boil the cobs for 1 hour to make a corn stock. Remove the cobs and measure out 4 cups of liquid, add water if you don't have enough.
I the meantime, drizzle the tomatoes with a generous amount of olive oil, and then salt and pepper. Toss to coat and place them in a 350 degree oven until shriveled and caramelized (about 20-30 minutes)
Add 3/4 of the corn to a blender or food processor and purée until smooth. Strain the purée through a fine mesh sieve back into the bowl with the rest of the corn and set aside.
Clean the leek and slice it as thinly as possible. There's often grit trapped between the leaves, so I usually drop the sliced leeks into a colander and submerge it in a bowl of water to let the grit settle to the bottom. Drain and dry the leeks with a salad spinner or paper towels, then add them to a pot with the 2 tablespoons of olive oil.
Sauté the leeks until they are a quarter of their original volume and they are starting to brown. Add the 4 cups of corn stock, boil for 10 minutes, and then add to a heatproof food processor or blender and puree. Be very careful when blending hot liquids as the sudden release of steam has a tendency to blow the lid off of blenders. Start it at a low speed with the lid covered with a towel, and then slowly increase the speed.
Add the blended leek mixture back into the pot a long with the corn and corn juice. Add 1-2 cups (depending on how thick you want it) of soy milk and bring to a boil. Add the salt and white pepper and adjust after tasting.
This soup is delicious hot or cold. To serve, just ladle the soup into bowls and use a spoon to carefully place a few roasted tomatoes on top of the soup. Drizzle a little of the olive oil from the roasted tomatoes onto the soup and serve.
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