Late May tomatoes are starting to deepen in flavor, making this the perfect time to revive a rustic classic. This bright, velvety tomato soup gets its body from fine corn grits and a fragrant base of sautéed garlic and ginger—simple pantry staples that come together in under twenty minutes. It’s light enough for a warm spring evening but satisfying enough to stand alone with a slice of crusty bread.
Ingredients
- 6⅓ cups water
- 2 cups tomato juice or tomato puree
- 2 heads garlic (about 20 cloves), peeled and chopped
- 1 teaspoon ground ginger
- 3 tablespoons fine corn grits (or fine cornmeal)
- 1 tablespoon olive oil or vegetable oil
- 2 bay leaves
- Salt to taste
Instructions
Step 1: Sauté the Aromatics
Heat the oil in a small skillet over medium heat. Add the chopped garlic and ground ginger. Sauté briefly for 1–2 minutes, then remove from heat as soon as the garlic turns golden. Do not let it brown.
Step 2: Simmer the Tomato Base
In a large pot, combine the water and tomato juice (or puree). Bring to a rolling boil over high heat.
Step 3: Add the Grits
Once boiling, remove the pot from the heat. Slowly pour in the corn grits, stirring constantly with a whisk to prevent clumping.
Step 4: Finish Cooking
Return the pot to the stove. Reduce heat to medium and simmer gently for 5 minutes, stirring occasionally, until the soup thickens slightly.
Step 5: Season
Stir in the sautéed garlic and ginger from the skillet. Add the bay leaves and season with salt to taste. Let rest for 2 minutes, remove bay leaves, and serve hot.
Recipe Notes
- Garlic Intensity: Two heads of garlic is traditional and creates a robust, aromatic broth. For a milder soup, use 8–10 cloves instead.
- Grits Substitute: Fine cornmeal or instant polenta can replace corn grits in equal measure.
- Texture: For a smoother soup, whisk vigorously when adding the grits, or blend partially with an immersion blender after cooking.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently, adding a splash of water if too thick.
